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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Remove crusts from sandwich bread and cut into quarters. Cut each shrimp down the back so it is flattened. Separate hard boiled egg yolk from egg white. Cut yolk into 12 pieces. Finely chop egg white and reserve for garnish. | 2. Combine raw egg, cornstarch (all), salt and pepper in a large bowl and mix well. Add shrimp and toss to coat in egg mixture. | 3. To assemble toasts, place one shrimp on each piece of bread and press into bread gently. Brush with left over egg mixture. Place one piece of egg yolk and one piece of ham on top of each toast. Sprinkle green onion over all. | 4. Heat oil in wok or large skillet over medium high heat (about 375 degrees F). Fry 3 or 4 toasts at a time for about 1 or 2 minutes per side. Or you can spoon the hot oil over the top to cook both sides at once. | 5. Drain on paper towels. Garnish with hard boiled egg whites and additional green onion, if desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
shrimp	12		shelled deveined	59.64	0.7644	11.4324	0.8484
egg	1			71.5	0.36	6.28	4.755
cornstarch	2	tablespoons		60.96	14.6032	0.0416	0.008
cornstarch	1 1/2	1/2		60.96	14.6032	0.0416	0.008
salt	1/4	teaspoon		-	-	-	-
black pepper	1	dash		0.251	0.064	0.0104	0.0033
white bread	3	slices		-	-	-	-
egg	1		boiled	71.5	0.36	6.28	4.755
ham	1	slice	cut	-	-	-	-
green onion	1		chopped	19.17	4.0754	0.6887	0.3337
vegetable oil				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.