As much as I love Creole and Cajun cooking, I like to branch out to other cultures. Here's a Chinese appetizer that is quite popular in New Orleans.
1/2 pound peeled and deveined large fresh shrimp
3/4 cup chopped green onion
1 egg white
2 tablespoons diced pimentos, drained
2 1/2 teaspoons soy sauce
2 /12 teaspoons toasted sesame oil
2 teaspoons cornstarch
2 cloves garlic, grated
1 teaspoon kosher salt
1/2 teaspoon minced fresh ginger
1/4 teaspoon cayenne pepper
Canola oil for frying
8 sliced which sandwich bread, crust removed
2 tablespoons sesame seeds
Sweet chili sauce, to serve
n the work bowl of a food processor, place shrimp, green onion, egg white, pimentos, soy sauce, sesame oil, cornstarch, garlic, salt, ginger, and cayenne; pulse until finely minced and well combined, about 4 to 5 pulses, stopping to scrape sides of bowl.
In a 10-inch non-stick skillet, pour oil to a depth of 1/4 inch, and heat over medium heat until a deep-fry thermometer registers 325℉.
Spread shrimp mixture onto each bred slice. Using a serrated knife, cut each slice in half diagonally, creating 2 triangles. Sprinkle with sesame seeds.
Working in batches, fry toast, shrimp side down, until golden brown, 1 to 2 minutes.Gently turn toast. and fry until golden brown, 1 to 2 minutes more. Let drain on a wire rack over paper towels. Serve immediately with sweet chili sauce.
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Good Cooking, Good Eating and Good Living!!!