|
Ingredients
5 ounces shelled and deveined shrimp, lightly chopped
2 tbsp chopped scallion (green onion)
1 tbsp each teriyaki sauce and dry sherry
1¾ tsp peanut or vegetable oil
¼ tsp each Chinese sesame oil and grated pared gingerroot
1 egg white
2 slices white bread (1 ounce each), each lightly toasted
and cut into 4 triangles
Method
In work bowl of food processor process shrimp, using on-off motion,
until shrimp are minced (do not over process).
Transfer to small mixing
bowl; add scallion, teriyaki sauce, sherry, oils and gingerroot and mix
well.
Set aside.
Preheat oven to 350oF.
Using electric mixer on high speed, in separate
small mixing bowl beat egg white until stiff but not dry.
Onto each
bread triangle spread 1/8 of the shrimp mixture.
Spread 1/8 of the
beaten white over shrimp mixture on each bread triangle, being sure to
cover all of the shrimp mixture.
Arrange bread triangles on nonstick
baking sheet and bake until shrimp mixture is cooked through and
topping is lightly browned, 10 to 15 minutes.
MAKES 4 SERVINGS, 2 TOASTS EACH.
|
