Shrimp Toast
Recipe adapted from Every Day's a Party, by Emeril Lagasse, with Marcelle Bienvenue and Felicia Willett, published by William Morrow, 1999
1/2 pound of medium shrimp, peeled and deveined
1 large egg white
2 tablespoons chopped yellow onions
1 tablespoon chopped fresh cilantro leaves
1/4 teaspoon salt
1/8 teaspoon cayenne
1/2 teaspoon plus 2 tablespoons sesame oil
2 large egg yolks
1/4 cup water
16 slices white bread, crusts removed
6 tablespoons vegetable oilPut the shrimp, egg white, onions, cilantro, salt, cayenne and 1/2 teaspoon of the sesame oil in a food processor and pulse 2 or 3 times to finely chop. Do not puree. Put the egg yolks, the remaining 2 tablespoons sesame oil and the water in a shallow bowl and whisk to blend. Spread equal amounts of the shrimp mixture onto 8 slices of the bread. Top with the remaining slices of the bread. Press together gently but firmly. Heat 3 tablespoons of the vegetable oil in a large nonstick skillet over medium high heat. Dip 4 of the sandwiches in the egg mixture, coating them evenly on both sides. Fry until golden brown, about 4 minutes on each side. Remove from the skillet. Repeat the process with the remaining 3 tablespoons vegetable oil and sandwiches. Slice each sandwich into 4 triangles, place on a serving plate and garnish with parsley.
Yield: 16 pieces
Copyright 1999 TV FOOD NETWORK, G.P., All Rights Reserved
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