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Recipe from: Sharon Frye
2 pounds raw shrimp, peeled and minced
1 cup all-purpose flour
1 teaspoon baking powder
4 eggs, beaten
2 tablespoons vegetable oil
1 ¼ tablespoons grated fresh ginger root
1 loaf thin sandwich bread, crusts removed
Peel and dice shrimp. (Food processor may be used. Pulse to not over- chop the shrimp.) Place in medium bowl. Add flour, baking powder, eggs, oil, and ginger root to shrimp. Stir to mix well. Toast bread slices. Spread each slice with shrimp mixture. Cut each slice of bread into quarters. Heat oil in deep fat fryer or large pot to 350°F. Place quarters in hot fat, shrimp side down. Fry for two minutes. Turn over. Fry 1 minute more. Drain on paper towels.
These can be prepared in advance and frozen. To reheat, place in a single
layer on cookie sheet. Reheat in 350°F oven until hot through.