The Shun Lee Cookbook - Michael Tong [19]
Sesame Shrimp Toast
8 ounces medium shrimp, peeled and deveined
¼ cup minced water chestnuts
2 scallions, white part only, trimmed and minced
3 large egg whites
1 tablespoon cornstarch
2 teaspoons vegetable oil, plus more for deep-frying
½ teaspoon salt
½ teaspoon ground white pepper
5 to 6 slices fine-grained white bread, such as Pepperidge Farm, crusts removed
5 to 6 teaspoons black or white sesame seeds (see Note)
1. Pulse the shrimp in a food processor until very finely minced. In a medium bowl, combine the shrimp, water chestnuts, scallions, 2 of the egg whites, cornstarch, 2 teaspoons vegetable oil, salt, and white pepper. Mix until thoroughly blended. (The shrimp mixture can be made up to 12 hours ahead, covered, and refrigerated.)
2. Place the remaining egg white in a small bowl and beat until foamy. Using a tablespoon, first dip the spoon into the egg white, and then scoop up a spoonful of the shrimp mixture. Spread the shrimp over a slice of bread. (The egg white will help the shrimp mixture adhere to the bread.) Sprinkle with about 1 teaspoon of the sesame seeds. Repeat with the remaining ingredients.
3. Heat a large, heavy saucepan over high heat. Add enough oil to come about 2 inches up the sides, and heat it to 350°F. Working in batches without crowding, add 2 to 3 slices of bread, a slice at a time, shrimp side down, to the oil. Deep-fry until the underside turns golden and the shrimp mixture turns white, about 1 to 1 ½ minutes. (The time will vary depending on the thickness of the shrimp paste.) Turn the bread over and fry until the underside is golden, about 30 seconds. Using a slotted spatula or a wide wire-mesh strainer, transfer the toasts to paper towels to drain, shrimp side up. Reheat the oil to 350°F and repeat with the remaining bread. Slice each piece of toast diagonally twice, to make four triangles. Serve immediately.
Note: Sesame seeds are inexpensive at Asian grocery stores. Look for black sesame seeds, which will give the toasts a dramatic look. Or use the familiar white sesame seeds, or a combination of the two.
SPRING ROLLS BEAR NO RESEMBLANCE to the heavy, doughy egg rolls that are familiar to American diners. Hailing from Shanghai, spring rolls are elegant and delicate, and when you bite into them, the crisp skin shatters into golden shards. They are great on their own, or you can serve bowls of plum sauce or chutney and Chinese hot mustard for dipping. One very important tip: Be sure the filling is quite dry, as any moisture will seep into the wrapper and tear it.
Makes 12 rolls, 4 to 6 servings
Shanghai Spring Rolls
Filling
3 ounces boneless, skinless chicken breast, cut into thin 1-inch-long strips about ¼ inch wide
½ large egg white (beat a whole egg white until foamy and measure out half)
1 tablespoon cornstarch
4 cups Chicken Stock (page 70), canned chicken broth, or water
1 pound fresh bean sprouts
⅓ cup thinly sliced canned bamboo shoots (1 inch long)
4 Chinese dried black mushrooms, soaked until soft, trimmed, and cut into thin 1 ½-inch-long strips
½ carrot, peeled and cut into thin 1-inch-long strips
1 teaspoon salt
3 ounces medium shrimp, peeled, deveined, and finely chopped
1 bunch (3 ounces) fresh chives, cut into 1 ½-inch-long lengths
2 tablespoons dark sesame oil
Pinch of ground white pepper
Vegetable oil, for passing through and deep-frying
1 large egg
12 spring roll wrappers
Chinese plum sauce or mango chutney sauce, optional
Chinese mustard, optional
1. For the filling, mix the chicken, egg white,