- Rating:
- Servings:
- Difficulty:
- Medium
- Total Time:
- Recipe By:
- Martin Yan
Ingredients
- 1 1/2 tablespoons Cornstarch
- 1 teaspoon White Wine
- 1/2 teaspoon Sugar
- dash White Pepper
- 6 slices White Bread extra thin and crusts removed
- sprigs Cilantro a few
- 4 cups Vegetable Oil
- 1 large Organic Bell Pepper
- 1/4 cup Ketchup
- 3 tablespoons Hot Mustard
Spread Mixture
- 1 Organic Russet Potato peeled boiled and mashed
- 2 tablespoons Organic Carrots grated
- 1 tablespoon Cilantro finely chopped
- 3 tablespoons Dried Shiitake Mushrooms soaked and finely chopped
- 3 tablespoons Waterchestnuts finely chopped
- 1 Eggs lightly beaten
- 3/4 teaspoon Salt
Directions
In a mixing bowl, combine ingredients for spread mixture. Blend well and set aside.
Cut each slice of bread diagonally into 4 triangles. Spoon 1-1 1/2 tablespoons spread mixture evenly on each triangle. Top each with Chinese parsley.
Deep fry 5-6 toasts in hot oil over medium heat spread side down for about 1 1/2 minutes. Turn over and continue to fry for 1 1/2 minutes or until golden brown. Repeat with remaining toasts.
To serve, cut bell pepper in half, place ketchup in one pepper half and mustard in the other. Surround with toasts, dip, and enjoy!
Note:
Used eight 3-triangle servings; used 6 T oil absorbed in frying.
