Gold Coin Shrimp Cakes

Name: Gold Coin Shrimp Cakes (麵包蝦餅)
Yield: Makes 20 shrimp toast, enough to serve 6–12 as part of a multicourse meal, 15–20 as an hors d’oeuvre.
Cuisine: Chinese
Ingredients: 1 tablespoon plus 1 teaspoon unseasoned Chinese or Japanese rice vinegar; ¾ pound fresh shrimp (for information on “fresh” shrimp); ¼ teaspoon Chinese rice wine or quality, dry sherry; about 2 tablespoons black sesame seeds; 4–6 cups fresh corn or peanut oil, for deep-frying; 1–2 dense-textured French baguettes (to yield 20–25 oblong slices ½–¾ inch thick); 2 tablespoons quality ketchup; 2–3 tablespoons finely minced Smithfield ham; 1 large walnut-size nugget fresh ginger; 6 large water chestnuts, fresh best; 1 medium scallion, white and light green parts only; 1½ tablespoons minced fresh lard (equals ¾ ounce); 1 tablespoon Chinese rice wine or quality, dry sherry; 1 tablespoon water; 2 teaspoons coarse kosher salt; 1 large egg white; 2 tablespoons cornstarch; 20–25 perfect small coriander leaves or tiny scallion branches

麵包蝦餅

Preparation info

Makes 20 shrimp toast, enough to serve
6–12
as part of a multicourse meal .

Difficulty
Medium

Appears in

The Modern Art of Chinese Cooking

By Barbara Tropp

Published 1982

About

It is uncertain when shrimp toast entered the Chinese repertoire, but what is clear is that they are almost universally bad—anemic-looking slabs of shrimp plastered atop squares of greasy Wonder Bread. Horrors!

Here is the ultimate shrimp toast, a plush purée of colorfully garnished shrimp crowning an oblong slice of crusty French baguette. In search of Chinese roots, I gamely tried all manner of Chinese breads, but the French won out, even over San Fran

Ingredients

Asia
China
Preserve
Dinner
Starter

Ingredients

Method