(Yield: 8 servings)
3/4 pound medium-size raw shrimp, peeled,
deveined and minced
3 green onions, minced
1 tablespoon chopped fresh cilantro
1 teaspoon minced fresh ginger root
1 teaspoon Kikkoman Soy Sauce
1 teaspoon dry sherry
1 teaspoon Oriental sesame oil
1/2 teaspoon salt
1 tablespoon cornstarch
1 egg, slightly beaten
8 slices day-old white bread, edges trimmed
2 cups vegetable oil
- Combine shrimp, green onions, cilantro, ginger, soy sauce, sherry, sesame oil and salt in medium bowl. Blend in cornstarch. Stir in egg; blend thoroughly.
- Cut each bread slice diagonally in half to form triangles. Spread shrimp mixture evenly over bread, spreading out to edges.
- Heat vegetable oil in wok or large skillet over medium-high heat to 360ºF. (Oil is ready when bread cube dropped into oil rises to surface.) Add 2 to 3 triangles to hot oil, shrimp side down. Deep-fry about 30 seconds until edges begin to brown; turn over and deep-fry about 30 seconds longer, or until golden brown and crispy. Drain on paper towels, shrimp side down; keep warm.
- Repeat procedure with remaining triangles. To serve, cut each shrimp triangle diagonally in half.
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