Shrimp Straws
A historical recipe from Chinese recipes, by Wong, Nellie C. (Nellie Choy).
A historical recipe
Chinese recipes, by Wong, Nellie C. (Nellie Choy). Project Gutenberg eBook #76573.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From Chinese recipes, by Wong, Nellie C. (Nellie Choy). Digitised by Project Gutenberg, eBook #76573 (https://www.gutenberg.org/ebooks/76573). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
China. Associated with China by the book is about Chinese cookery (Cooking, Chinese); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
Method
- 1 lb.
- fresh shelled shrimps 1 lb.
- white bread whites of 3 eggs ½ onion ½ teaspoon salt ⅛ teaspoon pepper small piece fresh ginger Place shelled shrimps, onion and ginger in a chopper and chop very fine;
- remove from chopper into a large bowl, add the whites of three eggs, salt and pepper, then beat the ingredients until stiff.
- Now spread the mixture upon thinly sliced bread.
- Cut into strips about an inch wide and four inches long.
- Sprinkle browned bread crumbs upon the shrimp strips.
- Place in boiling deep vegetable oil or lard;
- as soon as the bread turns golden brown, remove straws from fat and place upon a piece of paper to drain off the oil.
- Shrimp straws should always be served hot and fresh.