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Chinese   -   Shrimp Toast (Har Dor Csee)   adapted from The Dim Sum Book by Eileen Yin-Fei Lo

  • *** Filling -- ***
  • 2 Pounds Shrimp -- deveined & diced
  • 1 1/4 Teaspoons Salt
  • 2 1/2 Teaspoons Sugar
  • 1/2 Cup Bamboo Shoots -- diced
  • 4 Medium Scallion -- finely chopped
  • 2 Teaspoons Oyster Sauce
  • 2 Medium Egg White -- beaten
  • 2 Teaspoons Sesame Oil
  • 2 Teaspoons White Wine
  • 1/8 Teaspoon White Pepper
  • 8 Slices White Bread
  • 1 Medium Egg -- beaten
  • 4 Cups Peanut Oil -- for deep frying
Directions For filling: Place shrimp in mixer. Mix for 2 minutes. Add salt and sugar and mix for 2 minutes. Add bamboo shoots, scallions and egg whites. Mix for 2 minutes. Add remaining filling ingredients and mix for 5 minutes. Place in bowl and refrigerate for 4 hours. Trim the crust from the bread. Save crusts. Cut slices diagonally. Preheat oven to 325 degrees. Place crusts in oven and bake for 20 minutes or until golden brown. Process into fine bread crumbs. Mound 1 tablespoon of filling onto bread triangle. Cover shrimp mixture evenly with bread crumbs. Place two triangles together and seal with beaten egg. Pat with more bread crumbs to form a pyramid type structure. Deep fry at 350 degrees for 5 to 7 minutes until golden brown and serve.
Serves 32
Time to Make 0:00

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