SHRIMP TOAST
Shrimp toast is a retro Chinese takeout classic. A flavorful mixture of ground shrimp spread onto bread and pan-fried until crispy--the perfect appetizer! This shrimp toast recipe makes 16 toasts--simply double or triple the recipe for larger groups!
Provided by Sarah
Categories Appetizers
Time 30m
Number Of Ingredients 13
Steps:
- If you're going the traditional route and using pork fat, add the pork fat to a food processor and process until smooth. Then add the shrimp, cilantro, scallions, ginger, sesame oil, sugar, salt, cornstarch and egg white. Process until smooth.
- Divide the mixture among 4 slices of sandwich bread, spreading it evenly out to the ends. Sprinkle with sesame seeds, and lightly press the sesame seeds into the shrimp mixture. Cut each slice into quarters on a diagonal to create little triangles.
- In a large nonstick or cast iron skillet, heat ⅛ inch of oil until shimmering. Fry the triangles in the skillet, shrimp-side down first, until golden--about 2-3 minutes.
- Use a spatula to carefully turn them over, and fry the other side for about 1 minute. Transfer to paper towels to drain. Serve immediately!
Nutrition Facts : Calories 115 kcal, Carbohydrate 4 g, Protein 4 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 37 mg, Sodium 217 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
SESAME SHRIMP TOASTS
Enjoy a Chinese dim sum favorite with your party guests. The shrimp paste is easy to make, and the deep frying doesn't require a big time commitment. Look for very thinly sliced white bread in the grocery store-if you can't find it, regular sliced bread can be thinned out with a quick pass of a rolling pin!
Provided by Food Network Kitchen
Categories appetizer
Time 1h15m
Yield 40 toasts (12 to 15 servings)
Number Of Ingredients 17
Steps:
- Make the shrimp paste: Process the egg white, ginger, garlic, 1 tablespoon of the soy sauce, 1 tablespoon of the sesame oil, the sherry, 3/4 teaspoon salt, 1/2 teaspoon of the brown sugar and several grinds of pepper in a food processor until all the ginger and garlic are pureed. Add the shrimp, and pulse until a thick paste forms. Transfer to a medium bowl, and fold in 2/3 of the scallions, the celery, water chestnuts and sesame seeds. (The shrimp paste can be refrigerated for up to 1 day.)
- Trim the crusts from the bread, and evenly divide the shrimp paste among the slices (about 2 heaping tablespoons each). Spread out into an even layer that completely covers the bread.
- Make the dipping sauce: Whisk together the remaining 2 tablespoons soy sauce, 1 teaspoon sesame oil and 1 teaspoon brown sugar, the lemon juice and a large pinch of salt in a small bowl.
- Fry the toasts: Line a baking sheet with paper towels. Fill a large, wide skillet with straight sides, with about 1 inch of vegetable oil. Attach a deep-fry thermometer to the skillet, and bring the oil to 375 degrees F over medium heat. Being careful of the hot oil splashing, put 5 to 6 shrimp toasts in the oil shrimp-side down and fry until the shrimp and the edges of the bread are golden brown, 2 to 3 minutes. Flip the pieces, and continue to fry until the bottoms are golden brown, about 1 minute more. (Adjust the heat as needed to maintain the temperature.) Transfer the shrimp toasts to the prepared baking sheet, and dab the tops with a paper towel to absorb some of the excess oil. Sprinkle the toasts all over with the remaining scallions and some sesame seeds and salt. Cut each toast into 4 triangles, and serve hot with the dipping sauce on the side.
SHRIMP TOASTS WITH SESAME SEEDS AND SCALLIONS
These dim sum-style shrimp toasts make a surprisingly simple-and utterly addictive-at-home snack. With this method, you don't even need a deep fryer to pull them off.
Provided by Andy Baraghani
Categories Bon Appétit Lemongrass Shrimp Shellfish Chile Pepper Sesame Appetizer Hors D'Oeuvre Cocktail Party Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free
Yield Serves 4
Number Of Ingredients 10
Steps:
- Pulse shrimp, chili paste, lemongrass, fish sauce, and ginger in a food processor until smooth. Season with salt and pulse again to combine. Transfer mixture to a medium bowl; stir in scallion whites.
- Place sesame seeds on a plate. Spread shrimp mixture over bread slices, extending all the way to edges. Press bread, shrimp side down, into sesame seeds to coat evenly.
- Pour oil into a large skillet to come 1/4" up sides and heat over medium-high until a small pinch of shrimp mixture sizzles when added to oil. Working in 2 batches, fry toasts, shrimp side down, until golden and crisp, about 2 minutes; turn and cook until other sides are golden and crisp, about 1 minute. Transfer to a paper towel-lined wire rack to drain.
- Cut each toast diagonally into quarters and top with scallion greens.
THAI SHRIMP TOAST WITH SESAME SEEDS
Steps:
- Slice the baguettes on the bias into one-quarter-inch slices.
- In a food processor, combine the remaining ingredients except the sesame seeds and vegetable oil. Mix thoroughly; the mixture should be spreadable. Spread the mixture on one side of each slice of bread, then roll the side with the shrimp mixture in the sesame seeds.
- Heat the oil in a deep-frying pan or pot to 350 degrees. Fry the toasts shrimp side down. When golden brown, flip each shrimp toast to the other side and cook for one minute. Drain on paper towels and serve immediately.
Nutrition Facts : @context http, Calories 219, UnsaturatedFat 18 grams, Carbohydrate 5 grams, Fat 21 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 2 grams, Sodium 111 milligrams, Sugar 1 gram, TransFat 0 grams
SESAME SHRIMP TOASTS
Categories Shellfish Appetizer Fry Cocktail Party Shrimp Winter Gourmet Sugar Conscious Kidney Friendly Pescatarian Dairy Free Peanut Free Tree Nut Free
Yield Makes 48 hors d'oeuvres
Number Of Ingredients 12
Steps:
- In a food processor blend sesame oil, soy sauce, cornstarch, egg white, scallions, garlic, gingerroot, and salt. Add shrimp and pulse until mixture is like paste but not completely smooth.
- Divide mixture among bread slices, spreading it evenly to edges, and sprinkle with sesame seeds. Cut each bread slice into 4 triangles.
- In a 6-quart heavy saucepan heat 1 1/2 inches oil to 350°F. on a deep-fat thermometer and fry shrimp toasts in batches, coated sides down first, about 1 minute on each side, or until golden. Transfer shrimp toasts with a slotted spoon to paper towels to drain and serve warm.
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SHRIMP TOASTS WITH SCALLION-CHILE SAUCE RECIPE - JUSTIN CHAPPLE
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- Combine shrimp, egg, and salt in a food processor; process until smooth, about 15 seconds, stopping to scrape down sides as needed. Add butter and 2 teaspoons sesame seeds; pulse until smooth with flecks of butter remaining, about 7 times. Spread 1/4 cup shrimp mousse on each bread slice.
- Pour oil into a large nonstick skillet to a depth of 1/8 inch; heat over medium until shimmering, about 3 minutes and 30 seconds. Working in batches, add bread slices, mousse side down; cook until lightly browned, about 2 minutes. Flip toasts; cook until browned and mousse is firm to the touch, about 1 minute. Transfer to paper towels to drain.
- Stir together chopped scallion, soy sauce, vinegar, sambal oelek, and remaining 1 1/2 teaspoons sesame seeds in a small bowl. Cut each toast into 8 triangles; transfer to a platter or board. Serve soy sauce mixture with toasts. Garnish toasts with sliced scallion, and serve.
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