Wednesday, 9 April 2008

Shrimp Appys

6 slice white bread, crust removed
12 larger shrimp, peeled and deveined
Small bunch of chives, finely chopped
2 cloves garlic, minced
1/4 can water chestnuts or palm centres,
   chopped
1-2 pinches red pepper flakes
1 tsp garlic powder
1 Tbsp soy sauce
1/8 tsp ground ginger
1 tsp soy sauce
1 large egg
2 tsp cornstarch
coconut or canola oil


  • Slice crusts off of each slice of bread and cut into 4 triangles. Set aside.
  • Peel, remove tails, devein & clean raw shrimp. Pat dry and set aside.
  • Finely chop chives, water chestnuts or palm centres & garlic cloves.  Place in mixing bowl.
  • Finely chop shrimp into a paste by rocking a large chef knife back and forth across the surface of the shrimp. This will take a few minutes.
  • Add to chives, water chestnuts & garlic and mix together
  • Add red pepper flakes, soy sauce, garlic powder & ginger to the shrimp paste and stir to combine.
  • In a separate dish whisk together egg, 1 tsp soy sauce & cornstarch until smooth and pour into shrimp paste. This is the glue so stir together really well.
  • Spread one side of each bread triangle with a small amount of the shrimp mixture.
  • Heat skillet with 1/4 inch of coconut or canola oil to about 350 degrees and place the bread shrimp side down in the hot oil.
  • Fry for 1 1/2 - 2 minutes on one side then turn and fry for 1 minute and remove onto a paper towel for draining. They should be golden brown. 
  • Warm by nuking in microwave for 1 - 1-1/2 minutes.
  • Serve alone or with a dip:  sweet & sour sauce, chinese duck sauce, chinese mustard or what have you (?)