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0.0 – 0 reviews • Asian
| Level: |
Intermediate |
| Total: |
50 min |
| Prep: |
20 min |
| Inactive: |
15 min |
| Cook: |
15 min |
| Yield: |
16 hors d’oeuvres |
Ingredients
- 1/2 cup low-sodium soy sauce
- 1/4 cup brown sugar
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch
- 1 liter canola oil, or enough to deep-fry
- 4 slices white bread, crust cut removed and cut into 16 triangles
- 1 large clove garlic, lightly crushed with the side of a knife blade and quartered
- 1 tablespoon peeled chopped fresh ginger root
- 1 egg
- 1/4 cup heavy cream
- 1 tablespoon fish sauce
- 2 teaspoons sesame oil
- 1 pound rock shrimp
- 1/2 cup sesame seeds
Instructions
- Heat soy sauce in a small saucepan and dissolve the brown sugar. In a small mixing bowl, make a slurry with the vinegar and cornstarch and add the slurry to the pot to thicken the sauce. Remove from heat and let cool to room temperature.
- Heat oil in deep fryer to 375 degrees F or follow the manufacturer’s instructions for similar foods.
- Lightly toast the bread and lay out on a work surface. Blend the garlic, ginger root, egg, cream, fish sauce and sesame oil in a food processor to make a paste. Add the rock shrimp and pulse to combine. Coat toast with shrimp mixture and sprinkle with sesame seeds. Deep-fry until golden brown and drain on paper towels. Serve with dipping sauce.
Nutrition Facts
| Serving Size |
1 of 16 servings |
| Calories |
616 |
| Total Fat |
62 g |
| Saturated Fat |
6 g |
| Carbohydrates |
8 g |
| Dietary Fiber |
1 g |
| Sugar |
3 g |
| Protein |
8 g |
| Cholesterol |
61 mg |
| Sodium |
452 mg |
