How To make Shrimp Toast B1
1/2 lb MED.-SIZE SHRIMP,WASHED,
-PEELED & DEVEINED 1 sl GINGER,PEELED,CHOPPED
1 CLOVE GARLIC,PEELED,CHOPPED
1/2 c CHOPPED WATER CHESTNUTS
SALT & PEPPER TO TASTE 2 tb DRY SHERRY
1 EGG WHITE
1/4 ts BAKING SODA
3 sl WHITE brEAD
SESAME SEEDS OIL MUSTARD SAUCE SWEET & SOUR SAUCE Grind the shrimp,ginger,garlic & water chest- nuts in meat grinder or food processor. Season w/ salt & pepper. The mixture should be paste-like. Add sherry,egg white & baking soda to the shrimp mixture. Spread it generously over bread slices. Trim edges. Cut each piece of bread diagonally into quarters to form triangles. Form a mound in center of each triangle w/ spread & sprinkle w/ sesame seeds. Heat oil to 300 to 325. Deep-fry shrimp toasts until golden brown on both sides. Drain on paper towels & serve w/ mustard sauce & sweet & sour sauce.
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Singapore Street Food - OLD UNCLE Makes BUTTER COFFEE & CHARCOAL-GRILLED KAYA TOAST Breakfast!☕️????
Living in Singapore for more than 2 years has exposed me to the local Kopi available in all hawkers, coffeeshops, cafes, and restaurants. And I'd like to share some of my favorites with you on today's episode.
Below are 3 coffee stalls in different settings where I also had some delicious local snacks for pairing.
1. Heavenly Wang Cafe
-Kopi (hot)
-Kaya Toast
-Chicken Curry
Address:
83 Punggol Central B1, 44, Singapore 828761
2. Kopi More
-Hot Coffee
-Iced Coffee
Address:
Golden Mile Food Centre #B1-49, 505 Beach Rd, Singapore 199583
*Mr. Baguette
-Chocolate Lava
-Cheese Lava
Address -
3. Heap Seng Leong
-Kaya Toast with Soft Boiled Egg
-Kopi Gu You (Butter Coffee)
Address - 10 North Bridge Rd, #01-5109, Singapore 190010
*I ordered a piping hot Curry Puff snack from an Epok epok stall beside it.
Collaborations:
Chopsticktravel-
aHungryTiger-
Poptalk GMA News TV-
FoodieMommaPH
Facebook:
Instagram:
Gmail: foodiemommaph@gmail.com
#BestCoffeeinSG #TraditionalCoffee #KayaToast #NanyangCoffee #SingaporeStreetFood #SingaporeCoffee #HawkerCentreFoodSingapore
Panko shrimp recipe- How to make the crunchiest shrimp
This recipe is my interpretation of panko shrimp, a delicious crunchy deep-fried shrimp that is relatively easy to prepare.
I have added some seasonings to the flour that coats the shrimp to improve the flavor, such as garlic powder and paprika. As such, it is slightly different from the Ebi fry of the authentic Japanese recipe.
I like panko instead of the regular breadcrumb because it makes the shrimp crunchier, and the crunchiness lasts longer.
Let's get into the details right away.
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Recipe:
(Please download the recipe and read the full details at )
Ingredients A
1 pound of shrimp, peeled
2 tsp salt
1/2 tsp baking soda
Ingredients B
1/2 cup all-purpose flour
1/4 tsp salt
1/2 tsp paprika
1/4 tsp black pepper
1/8 tsp turmeric powder
1 tsp garlic powder
Ingredients C
1 cup panko
1/4 tsp salt
1/2 tsp paprika
1/4 tsp black pepper
1/8 tsp turmeric powder
1 tsp garlic powder
Ingredients D
1 egg (beat with 2 tbsp of water)
vegetable oil for frying
Method
- Devein, remove the shell and wash the raw shrimp with plenty of water until the water runs clear.
- Soak the shrimp in the water, added two teaspoons of salt and a teaspoon of baking soda, and let it soak for twenty minutes.
- Wash the shrimp with plenty of water to remove the baking soda and extra salt.
- Drain the shrimp in the calendar, then pat dry with a dry kitchen towel.
- Beat the egg vigorously in a small bowl to break up the egg whites.
- Season the flour with Ingredient B and the panko with Ingredient C.
- Coat the shrimp with flour, shake off the excess, then dip into the egg, and finally coat with the panko. You must gently press the panko crumbs on the shrimp’s surface to ensure it adheres firmly to the shrimp.
- Deep-fry the shrimp at 170°C/340°F until golden brown, which takes about 2 minutes
- Fish out the shrimp from the oil. Remove the excess oil from the fried shrimp with paper towels, or leave them on a wire rack.
- Arrange the shrimp on top of a bed of shredded cabbages, and garnish with cucumber slices, tomato, and lemon wedges. It is best to serve along with a dipping sauce.
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Website:
오뚜기 데일리 - 오뚜기 중식 한 상
???????? : 오즈키친 중식 레스토랑 OPEN
오늘의 주방장은 에어프라이어임돠!
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#오즈키친멘보샤 ????
바삭한 식빵 사이에 새우를 채워
입안 가득 퍼지는 육즙의 향연????
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#오즈키친칠리새우????
속살 톡 터지는 통새우 튀김과????
풍미 가득 칠리소스의 환상궁합!
美味的爆漿吐司做法超級簡單
推薦大家試試這個爆漿吐司,味道真心不錯,營養也很豐富!麵包邊我們可以烤成蒜香味,當小吃也非常不錯,一點兒也不浪費!
一、爆漿吐司食材:
-切片麵包 4片
-草莓 2顆
-香蕉 1段
-優酪乳 適量
-雞蛋 2個
-煉乳 1大勺
-鹽 1/8小勺
-黃油 1小塊
二、蒜香麵包邊食材
-黃油 20克
-大蒜 2瓣
給ta的早餐 | 香脆芝麻蝦滑煎吐司 | carolehuyaya
英國大廚Jamie Oliver在ins上分享的這道料理:Prawn Toast Toasties 蝦滑芝麻煎吐司三明治????~今天終於自己復刻了!在家只要用一個平底鍋或烤箱就可輕鬆搞定????減脂也可以放心吃啦!不愧是Jamie,脆脆的吐司和Q彈蝦滑組合真的好吃到爆,快來一起試試吧!
做法食譜放在視頻後面記得截圖保存哈~