Shrimp Toast from 1976: When the 1970s Embraced Homemade Chinese Party Food! скачать в хорошем качестве

Shrimp Toast from 1976: When the 1970s Embraced Homemade Chinese Party Food!

When Chinese recipes collide with fried foods magic happens!! This Shrimp Toast recipe is so 70s and just fabulous! You've got to try it! We're saluting the retro homemakers once again!!! YesterKitchen merchandise is HERE!!! Shot glasses, coffee mugs, flasks, aprons... the things you need to have! - https://www.customizedgirl.com/s/Yest... It would be my honor to have you support me in our ever-growing YesterKitchen channel by making a one-time donation or becoming a member! https://www.buymeacoffee.com/yesterki... Join my Facebook page!!   / httpsyoutube.comchannelucl4lpahr7pohmtk0zisn   Inquiries about Sponsoring, Product Testing, Affiliates and Partnering please contact me at YesterKitchen@gmail.com Thank you so much for joining me!!!! We’re cooking history through food and recapturing some childhood memories along the way! Here’s your recipe! Shrimp Toast 1 LB Raw Shrimp, Deveined and Chopped Fine 8 OZ Can Water Chestnuts, Drained 1 Green Onion, Chopped Fine 1/2 TSP Garlic Salt 1/4 TSP Pepper 4-6 Cups Vegetable, Peanut or Canola Oil 8 Slices White Bread (Day Old) 1 TBS Sherry 1/2 TSP Salt 1 TSP Cilantro, Chopped Fine 1 TSP Cornstarch 1 Egg, lightly Beaten Spicy Mustard Sauce 1/3- 1/2 Cup Dry Mustard (the more, the spicier) 1/2 Cup White Vinegar 1/2 Cup Sugar 1 Egg Yolk Mix dry mustard and vinegar. Cover and let sit at room temperature overnight. The next day, in a small saucepan, combine mustard mixture, sugar and egg yolk. Simmer over low heat until slightly thickened. Serve at room temperature. Store in refrigerator up to 1 month. Remove crusts from bread and slice into 4 squares. Set aside. Mix shrimp, chestnuts, green onion and egg. Add all remaining ingredients except bread and mix well. Spread about 1 TBS mixture on each slice of bread. Fry in hot oil (about 375) shrimp side down until golden brown. Turn over for a few seconds to brown the other side. Drain on paper towels and serve. You can keep them in a warm oven (250) with door ajar for about a half hour. Thank you so much for joining me!!!! We’re cooking history through food and recapturing some childhood memories along the way! Looking for more? I have you covered! Here are my favorite Playlists!! Best of YesterKitchen! My Most Popular Episodes!    • Start your Retro Food Journey Here!   Way Back Machine! Dishes from 1939 and Earlier!    • Looking for Dishes Earlier than 1940? Here...   Jill’s Retro Restaurant Tributes!    • Jill’s Retro Restaurant Tributes!  😲   Have a Retro Party!    • Have a Retro Party!   1960s Main Dishes and Sides!    • 1960's Main Dishes and Sides   #shrimptoastrecipe #fingerfoodrecipes #easychineserecipes