Subject: Shrimp Toast
From: Unicorn (unicorn@indenial.com)
Date: Sun Jan 30 2000 - 04:02:58 EST
::::::::::::::::::::::::::::: FOOD FUNNY :::::::::::::::::::::::::::::
Here is a true (and very well written) food funny from reader Ronn
Brashear:
My best friend in college, who shall remain nameless (but his initials
are Chris Watlington), decided he would be the first to cook for his
college roommates. Having never broiled, boiled or baked before, he
bravely set out to the grocery store looking for beginner level food
stuffs.
To his delight, he discovered something called Hamburger Helper - an
American travesty that turns hamburger into such delicacies as "Chili
Mac" or "Ground Beef with White Sauce." The boxes have little
drawings and lots of instructions. Chris was thrilled.
That evening he whipped up the dinner and served his two roommates
"Ground Beef Italiano." Unfortunately, it didn't resemble the picture
on the box cover. Instead, it seemed rather solid and kind of
"gelled" together. It had the consistency of a tomato pasta Jell-O if
you will. All three brave souls tasted the contents and remarked that
it tasted like "sucking on quarters."
After a reconstruction of the events, we learned that Chris had missed
the line saying drain the grease from the browned meat. Since he used
the cheapest hamburger you can buy, well, you get the idea. The group
reconciled themselves with Wendy's burgers and forbade Chris from
entering the kitchen for a time.
::::::::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::::::
This week, as your favorite recipe ezine approaches its second
anniversary, I am featuring "The Best of World Wide Recipes." These
are recipes which, according to your response, were among the most
popular of the almost 730 that I have delivered so far. Plus, let's
face it, by reprinting past recipes I get to spend a little more time
with my family this week.
This Chinese classic can be found in fine dining rooms in every city
in Southeast Asia. I makes a wonderful first course, but also does
great duty as an hors d'oeuvre for a cocktail or dinner party.
Shrimp Toast
1/2 lb (225 g) raw shrimp, peeled and deveined
1 egg white
1 Tbs (15 ml) corn starch
1 tsp (5 ml) salt
1/2 tsp (2 ml) granulated sugar
1/4 tsp (1 ml) freshly ground black pepper
2 cloves garlic, finely chopped
1 scallion, both green and white parts, finely chopped
1 narrow loaf French bread (baguette)
1 cup (250 ml) vegetable oil
Small bunch fresh flat leaf parsley
Pulverize the shrimp to a paste with a food processor or blender. Add
the egg white, corn starch, salt, sugar, pepper, garlic, scallions and
stir well to combine. Cut the French bread into slices 1/2 inch (1
cm) thick. Spread the shrimp paste over one side of each slice.
Decorate each slice with a whole parsley "petal", stuck to the shrimp
paste. Heat the oil in a frying pan to about 375F (190C). Drop in
the bread slices, shrimp side down. Fry until the underside is brown,
then turn over and brown the other side. Remove from the pan with a
slotted spoon and drain on paper towels to remove excess fat. Serves
6 as a first course.
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