Crispy Fried Shrimp Toast
Yields 25 appetizers
This recipe can also be made with prawns. For added flavor, serve with a bowl of dipping sauce such as Speedy Sweet Chili Sauce (page 26).
¾ c up flour
1 teaspoon baking powder
½ teaspoon sugar
¼ teaspoon salt
2 tablespoons vegetable oil
¾ cup water
6 slices white bread, crusts removed
Shrimp Paste (page 216)
4–6 cups oil for deep-frying
Sift together the flour and baking powder. Stir in the sugar, salt, and vegetable oil. Slowly stir in the water, adding more or less as needed to make a batter.
Add oil to a preheated wok and heat to 360°F. While oil is heating, cut each slice of bread into 4 triangles. Spread ½ teaspoon of shrimp paste on each side of the triangle.
When ready to cook, use your fingers to coat the bread with the batter. Carefully add the bread into the wok, a few slices at a time. Cook on one side for 2 minutes, then turn over and cook the other side for 2 minutes or until the batter has turned golden brown. Remove and drain on paper towels.
Quick and Easy Shrimp Paste
To make shrimp paste, finely mince the shrimp, then hold the cleaver parallel to the cutting board and use it to drag the shrimp along the board.