Vietnamese Shrimp Toast
1/2 lb Fresh or frozen, peeled and
-deveined, uncooked shrimp
1 tb Cornstarch
1 tb Prepared fish sauce, if
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
4 Garlic cloves, minced
16 (1/2-inch thick) slices
-French bread, 2-2/1 inches
16 Fresh cilantro leaves
-(Chinese parsley or fresh
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini