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| Shrimp Balls / Shrimp Toast ½¼¤Y / ½¼¦h¤h | |
| Equipment : | |
| small bowl | plate |
| teaspoon | bread knife |
| chopper | chopping board |
| skewer | large bowl |
| scraper | deep fryer/wok |
| long bamboo chopsticks | draining ladle |
| wire rack and tray | |
| Ingredients : | |
| thin white sandwich bread | 2 slices |
| shrimps (with shell) | 200 g |
| oil (for deep frying) | |
| Seasonings : | |
| salt | 1/4 tsp |
| sugar | 1/2 tsp |
| cornflour | 1 tsp |
| wine | 1 tsp |
| pepper | few shakes |
| Garnish : | |
| Chinese parsley | 1 sprig |
| tomato | 1 no. |
| Method : | |
| 1. Cut off crest from bread. * Shrimp Balls : Dice bread into 1/2 cm pieces * Shrimp Toast : Cut each slice of bread into 2-4 triangles, rectangles or squares. |
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| 2. Shell and remove intestine from shrimps. Rub with cornflour. Rinse and dry. | |
| 3. Crush shrimps into a paste. Season, mix and beat well with a scraper until sticky. | |
4a. Shrimp Balls : Divide shrimp paste
into 10 equal portions. Shape into balls and coat with bread dices/ |
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| 5. Deep fry in low heat until golden in colour. | |
| 6. Dish and garnish with parsley and tomato. Serve hot. | |