Shrimp toasts?

[Jenise]

I have loved the Chinese appetizer Shrimp Toasts since forever. But that kind of deep frying makes no sense any more. Has anyone had or come up with an alternative that offers those flavors in a healthier format?

There was a baked recipe in a food mag a while ago I remember wanting to try (probably Food and Wine, we almost always have a subscription as it is often in those promos from Airlines We Don't Fly Enough to Actually Redeem Miles for Seats). Will see if I tore out (and Betsy put in appetizer files)

actually found this online
https://www.foodandwine.com/recipes/may ... rimp-toast

again, haven't made myself

"Here's to you, little fella!"

[Jenise]

Dale, THANK YOU. I take Food & Wine and also get frequent online messages from them, one of which I now remember included a teaser about baked shrimp toasts. I actually took the bait but once there never found the recipe, and I guess that's what remained in my mind all these months. Since I always have frozen shrimp on hand, as I contemplated possibilities Thursday night that WOULDN'T require a trip to the store, it seemed like something that would elevate a humble tomato bisque. I've printed it out.

[Robin Garr]

"Here's to you, little fella!"

I treat my body like a temple (OK, so it is the Angkor Wat) so try not to deep fry as much any more . I now 'shallow fry' using 1/4 in. of oil. Probably absorbs exactly the same amount of oil, but I feel better about it.

I intend to use that technique when I try out some zucchini and feta fritters served with labneh and coriander (this month's Saveur).

[Jenise]

I don't even do that. Anything that requires that much oil, I don't make. But I do go out for fish n chips in White Rock at least once every summer!

We surveyed a lot of F&C places here and the range of 'goodness varied widely. I think it is largely a matter of oil temperature and age. Get it wrong and you are putting out sodden oil soaked product. I told one owner that they should buy a diesel car - the conversion to be able to run filtered old peanut (or whatever) oil in them is simple and the fuel tax saved would pay for that quickly.

Once or twice I've been driving behind a converted car and they smell just like a fish and chip shop! The necessary filtering removes the particulates but not the cooking byproducts, which remain in the oil.. I kind of liked the smell.

If so many Japanese restaurants can get tempura right, one wonders why fish fry shops aren't as effective at oil management.

[Jenise]

They're probably just cheap.

We love Moby's in White Rock--so cool to get your cardboard bankers box lid full of fresh food and waltz across the street to eat next to the railroad tracks while fending off very tame seagulls who know exactly what you have and demand sharing. The other 'best' is the one at the ferry landing on Horseshoe Bay, which you're probably familiar with.

Imagine what it would be like driving behind Willie Nelson's bus: bio-diesel and pot! Now there's a 'heady' combination!