Serve shrimp toast as part of a pupu platter for a stunning -- and delicious -- presentation. This recipe is adapted from "Martha Stewart's Hors d'Oeuvres for Entertaining."
- 1 pound large shrimp, peeled and deveined
- 1 medium onion, chopped
- 1 1/2-inch piece fresh ginger, peeled and chopped
- Coarse salt
- Large pinch of freshly ground pepper
- 2 large egg whites
- 30 thinly sliced 1-by-3-inch pieces white bread, crusts removed
- 1/2 cup fine fresh breadcrumbs
- Canola oil, for frying
In the bowl of a food processor, combine the shrimp, onion, ginger, 1/2 teaspoon salt, and pepper. Process until mixture is finely chopped. With the motor running, add the egg whites through the feed tube, and process until well combined.
Place the breadcrumbs in a small bowl. Spread about 1/4 inch of shrimp mixture onto one side of each piece of bread, and coat with breadcrumbs; transfer to a baking sheet. Cover with plastic wrap, and chill up to 1 hour, if desired.
Pour enough oil to come 1 1/2 inches up the sides of a large skillet, and heat to 360 degrees. Working in batches, add bread pieces to hot oil. Fry, turning occasionally, until golden brown on both sides, 2 to 3 minutes. Drain on paper towels; season with salt, if desired. Serve immediately.