Cantonese Shrimp Toast
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3 lb shrimp, raw, peeled, minced
2 tbsp. peanut oil
11/2 cups all purpose flour
11/2 tsp. baking powder
6 eggs, beaten
2 tbsp. salt
2 tbsp. grated ginger root
1 tbsp. cilantro, chopped
Combine in a bowl.
Toast 36 bread slices, quarter
Vegetable oil as needed
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Spread the toast quarters with the shrimp mixture. Fry in
350* F
oil, shrimp side down, for 2 minutes. Turn over. Fry 1 minute
more.
These toasts can be prepared well ahead of time and frozen.
Reheat in
oven. Serve warm. Makes 12 dozen.
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