Recipe by Diane Ferguson
"This was given to me by a co-worker several years ago and it is delicious. It is a little time consuming, but worth it."
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medium shrimp, peeled and deveined
fresh ginger root, chopped
water chestnuts, drained and chopped
ground black pepper
white bread, crusts trimmed
oil for deep frying
This is an excellent recipe for shrimp toast! Just like the kind that I got as a kid.. I would suggest using the white cream bread that is really square if you can find it at asian markets. It is a little more dense than regular white bread. Also, I fried them upside down so the shrimp would cook. I had no problem of the paste coming off.. My friend's kids devoured them! I wouldn't suggest having the kids make them though because of frying the oil, but they will love them.
Adding this to the review... use soy sauce/Chinese-Colman's mustard mixture for dipping sauce, or chili sauce/soy sauce mixture for dipping. Delicious!
These are so tasty they take wings and fly off the appetizer plates. Highly recommend!!
I followed the recipe as it said, but it's very plain.
Easy to make, and pretty tasty. This would make a good addition to a appetite platter. We found it needed tartar sauce since it's a bit bland.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 193
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