In recent years, a large Oriental influx to the Iberian Peninsula has influenced the cuisine. I have enjoyed these shrimp hors d'oeuvres many times in Spain and hope you will too.
Assemble these supplies:
- 1/2 pound uncooked shrimp
- 6 water chestnuts, finely chopped
- 1 egg, slightly beaten
- 1 teaspoon salt
- 1 teaspoon sherry
- 1/2 teaspoon ground ginger
- 1 tablespoon scallion or onion, chopped
- 1/2 tablespoon sugar
- 1 tablespoon cornstarch
- 8 slices white bread
- 2 cups olive oil
Steps in preparation:
Clean and chop shrimp. Mix with water chestnuts, egg, salt, sherry, ginger, scallion, sugar, and cornstarch. Trim crusts from bread. Cut each slice into quarters. Spread 1 heaping tablespoon of shrimp mixture over each quarter of bread. Heat oil to 3750 in small saucepan. Deep fry with shrimp side down for about 30 seconds. Turn over; fry for 5 seconds until the bread is slightly browned. Drain. MAKES 32 HORS D'OEUVRES.
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