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  • 10 slices thin-sliced white bread, crusts removed
  • 1 egg white
  • 1 pound medium shrimp , peeled, deveined
  • 2 tablespoons heavy cream
  • 1 tablespoon grated ginger
  • 1 tsp salt
  • Pinch of white pepper
  • 1 tablespoon vodka
  • 1/2 cup finely minced water chestnuts
  • 3 scallions, minced (including green)
  • 3 tablespoons butter
  • 2 egg yolks
  • 3 tablespoons water


  • Preheat the oven to 250 degrees.
  • Cut each slice of bread into 4 triangular pieces.
  • Put bread on cookie racks placed on baking sheet and bake for about 30 minutes, without turning, until the bread is dried but not browned.
  • Leave the oven on. Raise the oven temp to 350 degrees, and coat a non-stick baking sheet with butter.
  • While the toast is drying, beat the egg white lightly.
  • Dry the shrimp well with a paper towel and place in a food processor - puree.
  • Add the egg white, cream, ginger, salt, pepper and vodka.
  • Process until just incorporated.
  • Transfer to a bowl.
  • Add the water chestnuts and scallions to the shrimp mixture, and mix just until all ingredients are combined.
  • Add salt and pepper to taste (put ½ tsp mix in microwave for a few seconds - then taste)
  • Spread 2 heaping teaspoons of the shrimp mixture on each piece of bread. (At this point, the shrimp toast can be frozen for later use.).
  • Beat the 2 egg yolks together with the water, and brush the top of each triangle with the egg wash.
  • Place the triangles on a greased baking sheet (or a non-stick), making sure the bottoms are coated with butter.
  • Bake for 12 minutes or until the shrimp is cooked through.

Categories: Appetizer 
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