Money Shrimp Toasts

Name: Money Shrimp Toasts
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Cuisine: Chinese
Ingredients: 350 g Fresh shrimp (heads, tails, and shells removed, deveined, and washed); 100 g Bread (cut into 1-inch diameter, 1-fen thick round slices); Bread (chopped into crumbs and sifted through a fine sieve), a pinch; 50 g Water-soaked black moss (cut, arranged in a spiral pattern on the shrimp balls); 50 g Pork fat (pounded into a paste with the back of a knife); 50 g Water chestnuts (smashed and chopped into a fine mince); 1 Egg white; 10 g Cooking wine; 1.5 g Fine salt; 15 g Dried cornstarch; 1 kg Peanut oil (about 40 g actually used; fry at medium heat until golden brown); 2 g Sichuan pepper salt

A golden, crispy shrimp toast made with fresh shrimp as the main ingredient, featured in the Man Han Quan Xi (Imperial Feast).

40 min

Easy

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Ingredients

Fresh shrimp (heads, tails, and shells removed, deveined, and washed) 350 g

Bread (cut into 1-inch diameter, 1-fen thick round slices) 100 g

Bread (chopped into crumbs and sifted through a fine sieve) a pinch

Water-soaked black moss (cut, arranged in a spiral pattern on the shrimp balls) 50 g

Pork fat (pounded into a paste with the back of a knife) 50 g

Water chestnuts (smashed and chopped into a fine mince) 50 g

Egg white 1

Cooking wine 10 g

Fine salt 1.5 g

Dried cornstarch 15 g

Peanut oil (about 40 g actually used; fry at medium heat until golden brown) 1 kg

Sichuan pepper salt 2 g

Instructions

Prepare the ingredients

Remove the heads, tails, and shells from the fresh shrimp; devein them and rinse under water. Smash the water chestnuts and chop them into a fine mince. Pound the shrimp meat and pork fat into a paste using the back of a knife. Cut the bread into rounds about 1 inch in diameter and 1 fen thick; finely chop any remaining bread into breadcrumbs.

Make the shrimp mixture

Place the shrimp paste and pork fat paste in a bowl. Add the fine salt, cooking wine, and cornstarch, and stir vigorously until the mixture becomes springy. Fold in the water chestnut mince and egg white to form a thick batter. Shape the mixture into balls about 1 inch in diameter and place each ball on a bread round, smoothing the edges neatly with a small knife. Arrange the prepared black moss in a spiral pattern on top of each shrimp ball. Sift the breadcrumbs through a fine sieve, sprinkle them over the shrimp toasts, and press down firmly to adhere.

Fry to finish

Set a wok over the heat and pour in 1 kg of peanut oil. When the oil reaches medium-hot (about 60% hot), add the shrimp toasts and fry until golden brown. Remove with a slotted spoon, drain off excess oil, and arrange on a serving plate. Serve immediately, accompanied by the Sichuan pepper salt.