Super easy to make and SO delicious! I’m making Shrimp de Jonghe for dinner & decided to use some of that 🍤 for our favorite appetizer.
uncooked shrimp peeled, deveined and 5 waterchestnuts or equivalent celery minced
1 teaspoon ginger root finely minced
1 egg lightly beaten
1½ teaspoons cornstarch
1 teaspoon sherry
½ teaspoon salt
4 slices white bread
oil for deep frying
mix shrimp, ginger, water chestnuts with beaten egg, corn starch, sherry, salt and pepper. Blend well. Trim crusts off bread. Spread shrimp mixture evenly over bread and then slice into 4 squares or 4 triangles. To prevent knife from sticking during the spreading, dip blade 1st in cold water. Heat oil to smoking. Place bread shrimp side down on a slotted spoon; then gently lower into oil. Reduce heat slightly. Deep fry til golden brown. Drain on paper toweling.
* I don’t typically have white bread at home so I substituted some bakery sliced Vienna.