Shrimp Toast

From: Chef #814140

On Apr 10, 2008

no stars , cause i cooked for leeann chin , and i can tell you now this isn't it . her's was always made with fresh raw shrimp " not cooked " + she used white pepper in it . i had it before but someone stole it from me . ben looking ever since . i'll know it when i see it though . guess i'll keep looking

From: lbandbuggy

On Oct 29, 2007

I couldn't get the mixture to come out to a paste consistency. It was very minced up, and not spreadable. And it was way too much egg, so the minced mixture was runny somehow too. The flavor reminded me of the cheap shrimp toast you get at some restaurants, not the really good kind at your higher end restaurants. We just didn't like it.

From: bluemoon downunder

On Sep 16, 2005

I had never thought to make these. I’d never seen a recipe nor sought one out: just thought of them as something I order from time to time at Chinese restaurants. I followed Rita’s advice and added cornflour to the paste, but otherwise made these exactly to the recipe. I fried them in my wok, and maybe because of the high heat and the curved sides of the wok, I had no problems with oiliness. As mama’s kitchen had observed, I found that they took less than 5 minutes to cook. So I agree, this is something to take care with. These shrimp toasts were really SO easy to make, and delicious: everyone loved them, and I know I’ll be making them again. Thank you, Chef Patience!

From: mama's kitchen

On Sep 15, 2005

Mine was a little oily too but had good flavor. Also cooked alot faster than 5 minutes. I burned the first batch! ooppss. So watch them carefully!