Shrimp or Crab Pillows Served with Sweet and Sour Sauce

By • June 2, 2012 • 0 Comments



Author Notes: These open-faced sandwiches make delicious hot appetizers to pass at a party. They meant to be eaten with chopsticks but just as easily picked up with fingers.
You assemble them ahead, then deep fry or bake them just before serving. I adapted this recipe from an old Chinese cook book by Sunset and then adjusted to my taste by using mushrooms instead of water chestnuts, adding bacon and cilantro and finely baking instead of deep frying.
I served them with a Sweet and Sour deeping sauce, but these toasts are delicious served with salads, soups or any your favorite sauces.
Kukla

Makes 24 tiny or 12 larger size toasts

For the seafood filling

  • • 1 extra large egg, separated, yolk reserved only if baking
  • • 2 teaspoons dry sherry
  • • 2 teaspoons cornstarch
  • • 2 teaspoons fresh ginger, grated on a microplane
  • • 3 slices bacon, cooked until crispy and crumbled into small bits
  • • 1/2 pound medium-size raw shrimp, shelled, deveined and finely chopped or 1 cup cooked crab, lightly squeezed and flaked
  • • 1/2 cup finely chopped raw shitake mushrooms,
  • • 2 tablespoons fresh cilantro leaves, finely chopped
  • • Salt to taste, about 1 teaspoon
  • • About 2 teaspoons sesame seeds
  • • 6 sandwich-size slices firm, day-old white bread, cut in 2 crosswise
  • • Canola or vegetable oil for deep frying
  1. In a bowl, beat egg white until foamy; separately blend dry sherry and cornstarch; then stir in into egg white; mix in salt and ginger, shrimp or crab, mushrooms, bacon beats and cilantro. Mix until well combined.
  2. Remove crusts from bread; lightly toast and cool, if planning to bake, or leave untoasted for frying. Evenly spread the filling on each slice, pressing it firmly to bread. Lightly beat the egg yolk with a couple drops of water and with a pastry brush, lightly paint each top; then sprinkle sesame seeds over the filling, (use the egg yolk only for the baking method). If made ahead, arrange in a single layer on a baking pan, cover and chill up to 8 hours.
  3. To deep fry: In a deep pan, pour oil to a depth of 1 ½ -inches and heat to 350 degrees on a deep-frying thermometer. Fry slices, filling side down, for about 1 minute; turn over and continue cooking until the filling is cooked through, about 1 to 1and ½ minutes. Remove and drain on paper towels. Keep warm in a 200-degrees oven until all are cooked. Cut each slice in 4 fingers for the tiny toasts, if desired. Serve hot.
  4. To bake: Preheat oven to 400-degrees F.; bake for about 20 to 25 minute or until the tops are golden brown. Serve immediately.

For the sweet and sour sauce

  • • 1 tablespoon cornstarch
  • • 3 tablespoons light brown sugar
  • • 3 tablespoons wine vinegar
  • • 1 tablespoon soy sauce
  • • 2 tablespoons tomato-based chili sauce
  • • A dash of cayenne pepper
  • • 1/2 cup chicken broth
  1. Combine all the ingredients in a saucepan; cook, stirring on medium-low heat, until sauce bubbles and thickens. Cool to room temperature before serving. Can be made well in advence.
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