Shrimp Toast (Ha Toe See)

Shrimp Toast
Shrimp Toast (Ha Toe See)
Adapted from Rhoda Yee’s Dim Sum.

Makes: 60 pieces

1 lb fresh prawns
15 slices white sandwich bread
2 pieces 1-inch square fresh pork fat
8 water chestnuts
3 tablespoons cornstarch
1 teaspoon salt
2 tablespoons sherry
1 egg, lightly beaten
2 stalks green onions, finely chopped
Sesame seeds

1. Leave bread out on a platter for 2 hours to dry. Trim crusts.

2. Shell, de-vein, and clean prawns. Mince them into a fine, pulp-like paste. Chop pork fat and water chestnuts until fine. Then mix with prawns, green onions, salt, sherry, cornstarch, and beaten egg. Mix well and spread mixture on the bread, making a slight mound on each piece. Sprinkle sesame seeds and paprika on the filling and press lightly so they adhere to the mixture. Cut an “X” into each slice, forming 4 triangles.

3. Heat 4 cups of oil in the wok. Drop bread, shrimp side down, into oil and fry for about 30 seconds, or until it starts to golden brown. Turn and fry on the other side for another 30 seconds, or until golden. Drain on paper towels and serve hot.

Do-ahead Notes: Deep fry bread and mixture until it becomes a light beige color, then cool and freeze. To reheat, preheat oven to 350 F, place frozen toast in a single layer on a cookie sheet and heat for 12 minutes. If toast is already thawed, reheat for 5-6 minutes. The toast will become a deeper brown as it’s reheated.