- 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.