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Shrimp Toast
Shrimp Toast
About This Recipe
| Yield: | serves 6 to 8 |
| Active time: | 30 minutes |
| Total time: | 30 minutes |
| Special equipment: | Food Processor |
| This recipe appears in: | Tiki Week: Shrimp Toast |
| Rated: |   |
Ingredients
- 1/2 pound peeled and deveined shrimp
- 1 egg white
- 2 teaspoons soy sauce
- 4 scallions, finely sliced
- 2 teaspoons cornstarch
- 1/4 cup loosely packed cilantro leaves
- 2 teaspoons sesame oil
- 1 clove garlic, grated on a microplane grater
- 8 slices sandwich bread, crusts removed, split into 16 triangles
- 1/2 cup toasted sesame seeds (optional)
- 2 quarts peanut, vegetable, or canola oil
- Kosher salt
Procedures
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1
Combine shrimp, egg, soy sauce, scallions, cornstarch, cilantro, sesame oil, and garlic in the bowl of a food processor. Pulse until extremely finely minced. Alternatively, chop shrimp by hand with a knife until extremely finely minced, then fold in remaining ingredients in a medium mixing bowl.
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2
Spread mixture evenly over one side of each piece of bread. Dip shrimp side into sesame seeds to coat if desired.
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3
Heat oil in a wok or dutch oven to 325°F (use a thermometer). Carefully transfer half of toasts to the oil, shrimp side-down. Cook until golden brown, about 2 minutes, adjusting flame as necessary to maintain heat, then carefully flip toast and cook until second side is golden brown, about 1 minute longer. Transfer to paper towel-lined plate and repeat with remaining toasts. Season with salt and serve immediately.
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