Shrimp Toast Light
by Kathleen Morrison
SERVINGS
10 servings scale / convert
INGREDIENTS
1/2 lb. raw shrimp, coarsely chopped
1/2 cup chopped green onions
1/4 cup all-purpose flour
1/4 cup water
1 tbsp. cornstarch
1/2 tsp. salt
1/2 tsp. dark sesame oil
1/4 tsp. granulated sugar
1 dash white pepper
2 egg whites
1 baguette, cut diagonally into 20 slices, 3/8-inch thick
INSTRUCTIONS
Preheat oven to 425°F. Place wire rack on cookie sheet; spray rack with nonstick cooking spray. Mix shrimp, green onions, flour, water, cornstarch, salt, sesame oil, sugar, white pepper and egg whites.
Spread about 1 tbsp. of shrimp mixture on each bread slice. Place slices on rack on cookie sheet. Spray lightly with cooking spray. Bake about 15 minutes or until edges of bread are a deep golden brown and crisp.
CHEF COMMENTS
Baking these toasts on a rack allows the hot air in the oven to circulate around them, so they are crispy without fatty deep-frying.
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