Shrimp Toast Nuggets
- ½ inch piece ginger, peeled
- 2 garlic cloves
- ½ pound tiger shrimp, peeled and deveined
- ¼ bunch cilantro
- ¼ cup water chestnuts
- 1 egg white
- 1 green onion, thinly sliced
- 1 ½ tablespoons low sodium soy sauce
- 1 teaspoon sesame oil
- salt and pepper to taste
- ½ loaf sourdough bread, crusts removed and cut into 1 inch squares
- 2 tablespoons toasted sesame seeds
- ⅓ cup vegetable oil
Place ginger and garlic in a food processor and pulse 6 times.
Scrape down sides of bowl and add remaining shrimp paste ingredients. Pulse an additional 8 to 10 times (or until you have a paste consistency that still has some texture).
Spread 1 tablespoon of mixture onto each square of bread and sprinkle with sesame seeds. Repeat until all bread squares have been smeared with shrimp paste.
Pour oil into a heavy bottom skillet and place over medium-high heat.
Carefully place triangles of bread (in batches), shrimp-side down and fry for 4 to 5 minutes or until golden brown.
Flip nuggets over and fry for an additional 2 minutes. Drain on paper towels and lightly season with salt and pepper. Serve hot.
Calories: 171kcalCarbohydrates: 14gProtein: 8gFat: 9gSaturated Fat: 6gCholesterol: 57mgSodium: 378mgPotassium: 71mgFiber: 1gSugar: 1gVitamin A: 25IUVitamin C: 1mgCalcium: 60mgIron: 2mg