Shrimp Rolls in Seaweed
1/2 lb Thai Gold headless shrimp
4 slices white bread
1 sheet dried seaweed
2 whole water chestnut
1 tablespoon chopped parsley
small dipping saucer plum sauce

1/3 teaspoon salt
1/4 teaspoon sugar
1 teaspoon corn starch,
sesame oil and pepper each to taste

  1. Thai Gold shrimp washed, towel dried and deveined.
  2. Beat shrimp meat to become paste. Add marinade to mix well and refrigerate for 2 hours to be used.
  3. Water chestnut peeled, washed and chopped. Cut dried seaweed sheet into long strips.
  4. White bread with all 4 sides trimmed and each slice cut into 4 quarters. Spread shrimp paste over each quarter and wrap the mid section with a dried seaweed strip.
  5. Deep fry them in a wok using medium heat till each piece turns golden and shrimp paste is well cooked
  6. Use paper towel to soak up excess oil and serve it with plum sauce as a dip.
Thai Gold.