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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. WOK: | 2. Shell and coarsely chop the shrimp. | 3. In a wok or large frying pan, heat the oil over medium-high heat. | 4. Add the shrimp and cook, stirring, until the shrimp turn pink, about 2 minutes. | 5. Stir in the ginger and scallions. | 6. Transfer to a small bowl, cover, and refrigerate until thoroughly chilled. | 7. BREAD: | 8. Add all ingredients except the sesame oil, but including the shrimp, in the order recommended in your bread machine manual. | 9. Process on the bread cycle directed in your manual. (Of course, for a more polished look, you could use the dough cycle, then switch to bake in bread pans in the oven as you normally do.). | 10. Let cool. If not using immediately, refrigerate or freeze. | 11. TOAST: | 12. Slice cool bread 1/2-inch thick. | 13. Brush lightly with sesame oil. | 14. Toast each side in a toaster oven or under a broiler until golden. | 15. Cut into triangles and serve hot. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
shrimp	1/3	lb		107.2891	1.3751	20.5663	1.5262
vegetable oil	1 1/2	1/2		175.84799999999998	0.0	0.0	20.4
ginger	1	tablespoon	minced	4.8	1.0662	0.1092	0.045
scallion	3		chopped	96.0	22.02	5.49	0.57
active yeast	2 1/4	teaspoons		-	-	-	-
bread flour	3	cups		1483.71	298.0983	49.2378	6.8226
sugar	1	tablespoon		55.062	13.7724	0.0	0.0
salt	3/4	teaspoon		-	-	-	-
water	1	cup		0.0	0.0	0.0	0.0
water	2	tablespoons		0.0	0.0	0.0	0.0
sesame oil	1 1/2	1/2		59.67	0.0	0.0	6.75

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