It's Friday again, time to gain a pound or two, LOL! Let's all join Gollum (aka Michael) at http://designsbygollum.blogspot.com/ for permanently hosting the potluck! I am sure, Gollum will have something pretty and delicious to share with us. Join everybody on her list and check out their contributions too.For my part I would like to show you how to prepare a shrimp/chicken toast step by step. This is one hors d' oeuvres dish that my Thai friend finally taught me how to make, after 2 years of asking her and my hubby pushing me to ask. It is his favorite appetizer and snack.
First, I went to my raised vegetable garden to cut some cilantro.
Prepare everything you need. I forgot to include an egg in the picture but you also need 1 whole egg in addition to the chicken, shrimp, onion leaves, bread and garlic salt and cooking oil.
Use equal amount of chicken and shrimp and pretty much an equal amount of cilantro and onion leaves too.
Chop the cilantro and onion leaves in small pieces.
Oops, I forgot to upload a picture of me chopping the chicken and shrimp (another senior moment..LOL!) but I am sure you can imagine it. Chop them into small pieces just like the picture below. Mix all and add 1 egg. Add salt and pepper to taste, about a tsp of each. Mix well.
Slice the bread about 1/2 to 3/4 inch thick.
Heat some cooking oil (I use vegetable oil but any will do) until it is very hot. Spoon the mixture into one side of the bread. It will stick to the bread.
Drop into the HOT oil with the chicken/shrimp mixture faced down.
Cook until brown and then flip and cook the other side. You can use a deep fryer but you probably will still have to flip them cause they have a tendency to float.
This picture should have come before the one on top. LOL! It's late and I should probably go to bed but I wanted to load these pictures because I am going on a shopping trip tomorrow with my friend and that usually takes all day.
Blot the excess oil into a paper towel.
Serve with sweet and sour sauce. Enjoy!
Thanks for coming and many thanks to Gollum for hosting another fun party.
First, I went to my raised vegetable garden to cut some cilantro.
Prepare everything you need. I forgot to include an egg in the picture but you also need 1 whole egg in addition to the chicken, shrimp, onion leaves, bread and garlic salt and cooking oil.Use equal amount of chicken and shrimp and pretty much an equal amount of cilantro and onion leaves too.
Chop the cilantro and onion leaves in small pieces.
Oops, I forgot to upload a picture of me chopping the chicken and shrimp (another senior moment..LOL!) but I am sure you can imagine it. Chop them into small pieces just like the picture below. Mix all and add 1 egg. Add salt and pepper to taste, about a tsp of each. Mix well.
Slice the bread about 1/2 to 3/4 inch thick.
Heat some cooking oil (I use vegetable oil but any will do) until it is very hot. Spoon the mixture into one side of the bread. It will stick to the bread.
Drop into the HOT oil with the chicken/shrimp mixture faced down.
Cook until brown and then flip and cook the other side. You can use a deep fryer but you probably will still have to flip them cause they have a tendency to float.
This picture should have come before the one on top. LOL! It's late and I should probably go to bed but I wanted to load these pictures because I am going on a shopping trip tomorrow with my friend and that usually takes all day.
Blot the excess oil into a paper towel.
Serve with sweet and sour sauce. Enjoy!
Thanks for coming and many thanks to Gollum for hosting another fun party.
Oh Christine...this looks so good! I am so surprised at how well the spread stays on the toast when you fry it! I will have to try this one! Have a good weekend...Debbie
ReplyDeleteThat looks soooo good!!! I will have to try that! I have lots and lots of new recipes to try on my family! Thank you!
ReplyDeleteNow c/x this looks and sounds wonderful...I can see why its one of John favorites..thanks for sharing..Oh I wished I could fry food here..hugs and smiles Gl♥ria
ReplyDeleteChristine - I would have never thought from your heading they would be made this way..they sound delicious. What a great new appie for my file!!
ReplyDeleteSounds yummy, Christine. I'll definitely try that! Thank you!
ReplyDeleteChristine, This looks sooo good! I understand why it's a favorite of your hubby's! ♥
ReplyDeleteThis is a fine restaurant type of recipe. Can't wait to try this out on friends :) Nancy
ReplyDeleteChristine,
ReplyDeleteI am positively making this recipe this weekend! I can just see the smiles on everyone's faces! Thank you so much for sharing such a great recipe. As always, your narrative is so funny!
I will email you tomorrow about your trip. Have fun shopping with your friend! :-)
xoxo
Jane
Christine, This looks so luscious. Do you eat a big meal at noon most days ? I just wondered how you keep your weight down and look so good with large meals. I guess we are supposed to eat the big one at noon and smaller for dinner
ReplyDeleteIf I do that, I am up at night with my peanut butter !
You have a nice blog here.
Yummy, Christine...I want one of those...no, make it 2 or 3 of those... I can't believe the mixture stays on the bread when placed in the oil, but your pictures prove it...what an impressive appetizer! Thanks for the recipe! ;-) Bo
ReplyDeleteOh, Christine! This looks positively, absolutely delicious! If there was any way for me to reach through my computer screen and help myself to some of that scrumptiousness, I would! Oh, I wish I could come to your house for dinner. YUM! Thanks for sharing this most delectable recipe...
ReplyDeleteHappy FF and St. Patty's Day!
XO,
Sheila :-)
Oh my, these looks soooooooooooo delicious!!!!!!!! YUM!
ReplyDeleteI've never heard anyone call a scallion "onion leaves". LOL
Justine :o )
Love the tutorial! That looks so delicious! :D Jewel
ReplyDeleteThanks for the step by step. It really looks good!
ReplyDelete~Michelle
This looks so good, Christine! It's something I know my family would enjoy.
ReplyDeleteThat sounds soooo good. Thanks for sharing.
ReplyDeleteOh Christine, this just sounds so good. I will definitely try this one. What a great recipe. Hugs, Marty
ReplyDeleteThat looks absolutely D-licious! And why not, all Filipinas are the best cooks!
ReplyDelete-marie
sounds great!!! Happy Foodie Friday! Have a great weekend ~ Susan
ReplyDeleteNow that's a keeper - I can almost smell them sizzling in the pan! Linda
ReplyDeleteOK, here comes a question from a non Martha Stewart. Do you use cooked chicken and shrimp or start with them raw? It looks a little beyond my expertise but it looks like a fabulous dish. Yum!
ReplyDeleteMy mouth is watering! This looks so scrumptuous! I want to try to make some right now, but I don't have the ingredients on hand. I will be making it soon though. Thanks for this recipe. laurie
ReplyDeleteJacob loves the shrimp toast at our Chinese restaurants and now that you have shown me how to make I AM going to make this - it's so easy! Who knew? ~ Robyn
ReplyDeleteThat looks really good. I am going to have to try out this recipe one of these days. Thanks for sharing.
ReplyDelete