- 1/2-inch piece of ginger, peeled
- 1/2 lb. medium shrimp, peeled, deveined and finely chopped
- 1 egg white
- 2 cloves garlic, minced
- 4 t cornstarch
- 1 T Chinese rice wine & 1 t sesame oil
- 3/4 t salt
- 1/4 t white pepper
- peanut oil
- 6 thin slices white bread cut into “diamonds” or
- slices of a baguette
Finely grate ginger into a small bowl, then squeeze juice from ginger into a medium bowl,discarding spent ginger. Add shrimp, ginger, egg white, cornstarch, rice wine, sesame oil, salt and pepper to ginger juice, stir until well combined and set aside.
Pour 2-inches oil into a wok and heat over medium-high heat. Oil should be 350˚. Spread 1 t of the shrimp mixture in an even layer on one side of each slice of bread. Deep fry, shrimp side down until edges brown. Turn and deep-fry until golden brown all over, 1 to 1-1/2 minutes. Drain and serve.