Fist of Kitchen presents… Eat it: China!

Recooking "The Art of Chinese Cooking" by The Benedictine Sisters of Peking, 1956 | Remixed by Fist of Kitchen 2013

book version

Shrimp on Toast

Shrimp Toast Jumping Toaster Shrimp
  • 1 lb. uncooked shrimp
  • 4 tbsp. onions
  • ½ tsp. salt
  • dash pepper
  • 1 egg white
  • 1 tsp. cornstarch

Finely mince the shrimp and onions; mix well with all the other ingredients. SmearPile on toast bits and then deep fry ’em.

Yay, shrimp toast! It’s what everyone secretly hopes that someone will please order when calling out for Chinese, but is too embarrassed to order it themselves. This was fantastic, and almost everything we’d all hoped for. Next time, I’ll cut the crusts off, add sesame seeds, and might try some water chestnuts for added crunchy goodness. Invite a lot of friends (and if you’re making shrimp toast, you’ll gain them) because this makes far more than four people can handle.

Attempting to make this less scary for dieting types, the next day I sautéed the leftover, uncooked toasts in butter and then broiled the tops. I think the world is right: butter and Chinese food don’t go together. At least not in this case. Damn the torpedoes and fire up the peanut oil vat.

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