Vietnamese Shrimp Toast

         Yield: 16 Servings
Categories: Seafood, Vietnamese, Appetizers

1/2 lb Fresh or frozen, peeled and -deveined, uncooked shrimp 1 tb Cornstarch 1 tb Prepared fish sauce, if -desired 1 1/2 ts Sugar 1/2 ts Grated gingerroot (or 1/4 -teaspoon ground ginger) 1/4 ts Salt 1/8 ts Pepper 6 Shallots, minced (about 1/3 -cup) 4 Garlic cloves, minced 16 (1/2-inch thick) slices -French bread, 2-2/1 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.