SHRIMPSHRIMP TOASTTOAST
MAKES 6 TO 8 SERVINGS
Shrimp toast is a Chinese dim sum
appetizer that is quite popular in New
Orleans. This irresistible combination
of shrimp, green onion, and pimientos
is spread onto slices of white sandwich
bread and pan-fried.
½ pound peeled and deveined large
fresh shrimp
¾ cup chopped green onion
1 egg white
2 tablespoons diced pimientos,
drained
2½ teaspoons soy sauce
2½ teaspoons toasted sesame oil
2 teaspoons cornstarch
2 cloves garlic, grated
1 teaspoon kosher salt
½ teaspoon minced fresh ginger
¼ teaspoon cayenne pepper
Vegetable oil, for frying
8 slices white sandwich bread,
crusts removed
2 tablespoons sesame seeds
Sweet chili sauce*, to serve
Garnish: chopped green onion, black
sesame seeds, white sesame seeds
- In the work bowl of a food
processor, place shrimp, green onion,
egg white, pimientos, soy sauce,
sesame oil, cornstarch, garlic, salt,
ginger, and cayenne; pulse until fi nely
minced and well combined, about 4
to 5 pulses, stopping to scrape sides
of bowl. - In a 10-inch nonstick skillet, pour
oil to a depth of ¼ inch, and heat
over medium heat until a deep-fry
thermometer registers 325°. - Spread shrimp mixture onto each
bread slice. Using a serrated knife,
cut each slice in half diagonally,
creating 2 triangles. Sprinkle with
sesame seeds. - Working in batches, fry toast,
shrimp side down, until golden brown,
1 to 2 minutes. Gently turn toast, and
fry until golden brown, 1 to 2 minutes
more. Let drain on a wire rack. Serve
immediately with sweet chili sauce.
Garnish with green onion and sesame
seeds, if desired.
*We used Mae Ploy.