Sunday Brunch: Asian Shrimp Toast
Asian Shrimp Toast is one of those decadent foods I find irresistible. I even like the way it sounds rolling off my tongue: Asian Shrimp Toast. Isn't Shrimp Toast always Asian? Anyway, Tom Valenti in You Don't Have to Be Diabetic To Love This Cookbook has managed to create a shrimp toast recipe that is almost healthy. Why? He pan-fries the shrimp toast and uses eggs whites instead of whole eggs.
Asian Shrimp Toast
- serves 4 -
Ingredients
8 ounces shrimp (about 8 large shrimp), peeled, deveined, and coarsely chopped
1/4 cup chopped napa cabbage
1/4 cup coarsely chopped scallion greens
1/2 teaspoon garlic
1/2 teaspoon soy sauce
1/2 teaspoon Asian (dark) sesame oil
1 large egg white
2 tablespoons whole milk
6 thin slices white bread
2 tablespoons canola oil
Procedure
1. Make sure all the ingredients are cold. For the best results, also chill the food processor bowl and steel blade in the refrigerator or freezer briefly before using.
2. Put the shrimp, cabbage, scallion, garlic, soy sauce, sesame oil, and egg white in the food processor fitted with the steel blade. Pulse until everything is incorporated. Drizzle in the milk and pulse until just combined. Spread the shrimp mixture over 1 side of each slice of bread, pressing down gently to ensure the shrimp adheres to the bread.
3. Heat 1 teaspoon of canola oil in a heavy-bottomed, nonstick pan over medium-high heat. Arrange 1 slice of bread, with the shrimp mixture side down, in the pan and fry until the egg white is cooked and the shrimp mixture is firmly melded to the bread, about 3 minutes. Use a rubber spatula to turn the bread over and cook on the other side until toasted, about 2 minutes longer. Transfer the toast to a plate and lossely cover with aluminum foil to keep warm. Repeat with the remaining slices of bread and shrimp mixture, adding 1 teaspoon of oil to the pan before each toast.
4. Slice the toasts diagonally into 4 pieces each. Arrange on a plate or platter and serve.
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9 Comments:
Ed, seriously - an article about Asian Shrimp Toast?!
Shouldn't you instead be writing an apology for the Great American Food and Music Disaster, for torturing thousands of people in long lines, and wasting their time and money?
Frankly, I'm afraid to make this Asian Shrimp Toast, fearing that it will cost me hundreds of dollars, and then suddenly a 3 hour line will form between me and the dish.
mikevoyt at 11:58AM on 06/14/09
+1
skunn at 12:23PM on 06/14/09
Printed this one. Gotta order this book Ed keeps talking about. Seems to be a real winner.
Grumpy Old Man at 12:47PM on 06/14/09
What exactly makes this shrimp toast 'Asian' ?
mandarin at 12:48PM on 06/14/09
Judging from the ingredients, Valenti stole the idea from an okonomiyaki chef.
Grumpy Old Man at 12:58PM on 06/14/09
"What exactly makes this shrimp toast 'Asian' ?"
At many Chinese restaurants that I have eaten, maybe more so years ago, one the appetizers I always enjoyed was, oddly enough, "Shrimp Toasts" usually cut into quarters (triangles). I always wondered how they did it. Now I and you do!
lomaxx23 at 1:36PM on 06/14/09
God shrimp toast is so decadent, greasy, heavy....
...and delicious.
daysleeprx at 1:25AM on 06/15/09
One thing I have never understood….the Chinese like pork so much, but recipes like this use canola oil. I have cooked my shrimp toast for years using bacon fat….but, hey it is only toast, right?
Fred Rickson at 2:27PM on 06/15/09
Peanut oil works best for most Oriental food, but some one might have an allergic reaction so we dare not mention peanut oil.
Grumpy Old Man at 6:45PM on 06/15/09