Shrimp Toasts

Each Chinese restaurant has it's own version. I substituted mine with bacon to give out its smoky flavor and i think bacon marries well with shrimps. The kind that reminds me of my aunt's cooking at home however instead of using bread, she wraps the bacon on shrimps and secures it with won ton or spring roll wrapper then deep fries it. She however, serves it with a sweet and sour kind of sauce instead of lemon wedges. Different strokes for different folks. 

Enjoy!

Ingredients:

12 fresh uncooked large shrimp

1 egg

2 1/2 tbsps. cornstarch

1/4 tsp. salt

Pinch of Pepper

3 slices sandwich bread

1 hard-cooked egg yolk

5 slices of bacon (fried to a crisp)

1 green onion

2 cups vegetable oil

Instructions:

Remove shells from shrimp, leaving tails intact.

Remove black veins from shrimp.

Cut down back of shrimp with sharp knife.

Gently press shrimp with fingers to flatten.

Beat 1 egg, cornstarch, salt and pepper in a small bowl until blended.

Add shrimps to egg mixture and toss until shrimps are completely coated.

Remove crusts from bread.

Cut slice into quarters.

Place one shrimp, cut side down on each bread piece.

Gently press shrimp to adhere to the bread.

Brush or rub a small amount of egg mixture over each shrimp.

Cut egg yolk and bacon into 1/2 inch pieces.

Finely chop the onion.

Place one piece of egg yolk and bacon and a scant 1/4 teaspoon of onion on each shrimp.

Heat oil in wok over medium heat,

Fry 3 to 4 shrimp-bread pieces at a time in hot oil until golden, 1-2 minutes on each side.

Drain on absorbent paper.

Serve with lemon wedges while it's crisp and warm.