- Combine shrimp, green onions, cilantro, ginger, soy sauce, sherry, sesame oil and salt in medium bowl. Blend in cornstarch. Stir in egg; blend thoroughly.
- Cut each bread slice diagonally in half to form triangles. Spread shrimp mixture evenly over bread, spreading out to edges.
- Heat vegetable oil in wok or large skillet over medium-high heat to 360ºF. (Oil is ready when bread cube dropped into oil rises to surface.) Add 2 to 3 triangles to hot oil, shrimp side down. Deep-fry about 30 seconds until edges begin to brown; turn over and deep-fry about 30 seconds longer, or until golden brown and crispy. Drain on paper towels, shrimp side down; keep warm.
- Repeat procedure with remaining triangles. To serve, cut each shrimp triangle diagonally in half.
Shrimp Toast
Yield
Yield: 8 servings
kikkoman products used:
ingredients
3/4 pound medium-size raw shrimp, peeled,
deveined and minced
3 green onions, minced
1 tablespoon chopped fresh cilantro
1 teaspoon minced fresh ginger root
1 teaspoon Kikkoman Soy Sauce
1 teaspoon dry sherry
1 teaspoon Kikkoman Sesame Oil
1/2 teaspoon salt
1 tablespoon cornstarch
1 egg, slightly beaten
8 slices day-old white bread, edges trimmed
2 cups vegetable oil
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
