Name: Shrimp Toast
Yield: 24 hot canapés
Cuisine: United States
Ingredients: 1 teaspoon sugar; 1 teaspoon salt; 4 water chestnuts, chopped; 6 slices of bread, at least two days old; 1 egg, lightly beaten; 2 cups peanut oil; 1 tablespoon cornstarch; ½ pound raw shrimp, shelled and deveined

Preparation info

24
hot canapés

Difficulty
Easy

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Ingredients

½ pound raw shrimp, shelled and deveined
4 water chestnuts, chopped
1 teaspoon

Method

Mince the shrimp and mix with water chestnuts, salt, sugar, cornstarch and egg.
Trim the crusts off the bread slices and cut each slice into four triangles. Spread each triangle with one teaspoon of the shrimp mixture.
Heat the oil to 375°F. on a frying thermometer. Gently lower bread into the oil with shrimp side down. After one min

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Shrimp Toast

Ingredients

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