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Yield: 32
Ingredients:
8 slices of white bread
with the crusts removed (should be 1 - 2 days old)
Water
3/4 pound fresh shrimp, shelled, deveined, and
chopped
2 - 3 water chestnuts, diced
1/2 medium onion, diced
1
scallion, chopped fine
salt to taste
white pepper to taste
1 egg, lightly beaten
1 tablespoon
cornstarch (corn flour)
A few drops sesame oil
2 - 4 cups oil for
deep-frying
Directions:
1. Cut each slice of bread into 4 squares (32
squares total).
2. Combine the diced water chestnuts, onion, shrimp
and mince until fine. Add the
scallion,
cornstarch,
egg, white pepper, and sesame oil. Mix together.
3. Place a heaping teaspoon of the shrimp mixture on
a bread square. Continue with each of the bread
squares.
4. Heat wok and add 2 - 4 cups oil. Heat the oil to
375 degrees. Carefully slide the bread pieces into
the wok, a few slices at a time, shrimp mixture
down. Deep-fry until golden, about 2 minutes, then
turn and deep-fry on other side. Drain on paper
towels. Serve hot.
More delicious soup and stew recipes are available in Nicholas Zhou's cookbook
"Real & Healthy
Chinese Cooking". |
