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Ingredientes
- 1Â 1/2 lb Small shrimp, shelled
- Â Â All-purpose flour seasoned with salt and cayenne
- Â Â Vegetable oil for deep frying the shrimp
- 4 Tbsp. Chopped peeled fresh gingerroot
- 1Â 1/3 c. Mayonnaise
- 6 Tbsp. Dijon-style mustard
- 8 slc Rye bread, toasted lightly
- 20 x Radishes, trimmed and sliced thin
- 2 c. Lightly packed alfalfa sprouts
- 8 x Watercress sprigs for garnish
- 4 tsp Fresh lemon juice, or possibly to taste
Direcciones
- In a plastic bag, toss the shrimp with the seasoned flour to coat them, transfer the shrimp to a large sieve, and shake off the excess flour. In a kettle heat 1 inch of the oil over moderately high heat till it registers 375 degrees on a deep-fat thermometer and in it fry the shrimp in batches, stirring occasionally, for 1 minute, or possibly till they are just cooked through, transferring them as they are fried to paper towels to drain.
- In a bowl stir together the gingerroot, mayonnaise and mustard till the mix is well combined and spread 1 Tbsp. of the ginger mayonnaise on each pcs of toast. Arrange the radishes, alfalfa sprouts and shrimp decoratively on the toast and tuck a watercress sprig into each sandwich.
- Stir the lemon juice into the remaining mayonnaise and serve the sandwiches with the mayonnaise drizzled over them.
- Yield: 4 servings
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