Shrimp Toast

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

  1. Mince the shrimp and mix with water chestnuts, salt, sugar, cornstarch and egg.

  2. Trim the crusts off the bread slices and cut each slice into four triangles. Spread each triangle with one teaspoon of the shrimp mixture.

  3. Heat the oil to 375°F. on a frying thermometer. Gently lower bread into the oil with shrimp side down. After one min