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Vietnamese Shrimp Toast

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      Title: VIETNAMESE SHRIMP TOAST
 Categories: Vietnamese, Appetizers, Seafood
      Yield: 16 Servings
 
    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.
 
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