Recipe - Vietnamese Shrimp Toast

One half pound Fresh or frozen, peeled and
deveined, uncooked shrimp
1 tablespoon Cornstarch
1 tablespoon Prepared fish sauce, if
desired
1 One half teaspoon Sugar
One half teaspoon Grated gingerroot (or 1/4
teaspoon ground ginger)
One fourth teaspoon Salt
1/8 teaspoon Pepper
6 Shallots, minced (about 1/3
cup)
4 Garlic cloves, minced
16 (1/2inch thick) slices
French bread, 22/1 inches
in diameter
16 Fresh cilantro leaves
(Chinese parsley or fresh
coriander leaves)

Info: from Pillsbury's Fast and Easy Magazine, July/August 1993 posted by
Perry Lowell, RECIPE_CORNER, July 1993

Thaw and chop shrimp.

Heat broiler. In medium bowl, combine all ingredients except bread and
cilantro leaves; mix well. Place bread slices on ungreased cookie sheet.
Broil 4 to 6 inches from heat for 1 to 2 minutes or until golden brown.
Turn slices over; spread evenly with shrimp mixture. Return to broiler;
broil an additional 1 to 3 minutes or until the shrimp turns pink. Garnish
with fresh cilantro.

Makes 16 appetizers.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini