Vietnamese shrimp toast
Yield: 16 Servings
Ingredients:
- 1/2 lb Fresh or frozen peeled and -deveined uncooked shrimp
- 1 tb Cornstarch
- 1 tb Prepared fish sauce if -desired
- 1 1/2 ts Sugar
- 1/2 ts Grated gingerroot (or 1/4 -teaspoon ground ginger)
- 1/4 ts Salt
- 1/8 ts Pepper
- 6 Shallots minced (about 1/3 -cup)
- 4 Garlic cloves minced
- 16 (1/2-inch thick) slices -French bread
- 2-2/1 inches -in diameter
- 16 Fresh cilantro leaves
Instructions:
-(Chinese parsley or fresh -coriander leaves) Info: from Pillsbury's Fast and Easy Magazine July/August 1993 posted by Perry Lowell RECIPE_CORNER July 1993 Thaw and chop shrimp. Heat broiler. In medium bowl combine all ingredients except bread and cilantro leaves; mix well. Place bread slices on ungreased cookie sheet. Broil 4 to 6 inches from heat for 1 to 2 minutes or until golden brown. Turn slices over; spread evenly with shrimp mixture. Return to broiler; broil an additional 1 to 3 minutes or until the shrimp turns pink. Garnish with fresh cilantro. Makes 16 appetizers.
