And if you read this blog…you probably have an affinity for frying things.
1/2 Lbs. Shrimp, cleaned and de-veined
1/2 loaf white bread (stale or lightly toasted)
1/2 onion, chopped into large chunks
1 clove garlic
1 small piece ginger, peeled
4 cups vegetable or peanut oil
1 egg white (don’t forget how to separate the eggs)
1 cup cilantro, cleaned
2 tsp. soy sauce
1 tsp. lime zest
1)Cut off crusts of bread.
3)Throw the onions, garlic, ginger…
6)Spread mixture on bread in about 1/8 inch thickness
7)Place bread on spatula, shrimp side down.
8)Slide bread into boiling oil CAREFULLY (it will splatter if you drop it from too high).
9)Cook 2 minutes per side, or until lightly golden, then drain on paper towel.
10)Eat this golden piece of toast, incredibly crunchy but not at all hard. Topped with a springy, firm layer of sweet and salty shrimp, laced with the heat of ginger, the fragrance of cilantro and the zing of garlic, this is might be my new favorite way to eat shrimp. I like mine with a dipping sauce made of 1/2 soy, 1/2 rice wine vinegar and a few diced Serrano chiles, but you might like yours plain. Or you might like yours with a spritz of lime and a few water chestnuts. And if you don’t like yours…
send them to me.
And I’m sorry you have no taste buds.