Dim sum delight: this delectable appetizer provides a taste of the far east without destroying your diet

SHRIMP TOASTS are one of the many mouthwatering delights on a dim sum menu. They marry the rich flavors of shrimp, ginger, onion and sesame seeds, but you may debate whether you can possibly order them since they're typically deep-fried. Some would argue they're worth the dietary setback as an occasional treat. But if you'd rather cheat on chocolate or just want to enjoy shrimp toasts more often, you'll fall in love with this version that maintains the traditional taste and eliminates unnecessary fat. Their elegant look makes them an ideal party food.

If you prefer a lower-carb appetizer, you can divide the shrimp among two slices of bread instead of three; increase cooking time to approximately 15 minutes for the shrimp to cook through.

RELATED ARTICLE: SHRIMP TOASTS

MAKES 4 SERVINGS

  3 slices firm bread
1/2 lb. medium or large shrimp, peeled and deveined
  2 whole green onions, finely chopped
1/4 cup finely chopped yellow onion
  1 Tbsp. finely chopped fresh ginger
  2 tsp. dried oregano leaves
  1 egg white
1/2 tsp. salt
Pinch freshly ground black pepper
  2 Tbsp. + 1 tsp. black sesame seeds
  2 Tbsp. + 1 tsp. white sesame seeds
Olive oil spray

Preheat oven to 400 degrees F. Place bread slices on a medium baking sheet and place in oven, two minutes per side or until dry (not browned). Meanwhile, in a food processor fitted with a chopping blade, process shrimp, onions, ginger and oregano until almost smooth (a few small chunks of shrimp should remain). With the motor running, add egg white, salt and pepper through the processor's feed tube; process until mixed. Spread shrimp mixture evenly over slices of dry bread. Cut each slice of bread into eight triangles by slicing them in half both horizontally and vertically, then across both diagonals.

Pour black sesame seed's into one small shallow bowl and white seeds into another. One at a time, dip one-half of the top of a toast triangle into black seeds, then the other half into white seeds, covering the shrimp mixture on its top and sides. Place each toast triangle on a baking sheet sprayed with olive oil spray so they don't touch. When all triangles are covered, quickly and lightly spray across the top of the toasts with the olive oil spray. Bake approximately 8-12 minutes, until bread is toasted on the bottom and the shrimp mixture is darker pink and cooked through. Serve hot.

NUTRITIONAL FACTS:

MAKES FOUR SERVINGS; SIX TOAST TRIANGLES PER SERVING. 153 CALORIES, 15G PROTEIN, 14G CARBOHYDRATE, 4G FAT, 1G FIBER.

BY CHEF DEVIN ALEXANDER

COPYRIGHT 2005 Weider Publications
COPYRIGHT 2005 Gale Group