RECIPE
With big chunks of juicy shrimp on crispy toast, this easy shrimp toast is the perfect crowd-pleaser for your next BBQ or potluck.
- 250 grams shrimp (peeled and deveined) - 60 grams ground pork - 60 grams onion (chopped) - 5 grams fresh ginger (sliced) - 1 tablespoon potato starch - 1 large egg white - 2 teaspoons Shaoxing wine - 1 teaspoon toasted sesame oil - 1/2 teaspoon salt - 1/8 teaspoon ground white pepper - 4 slices sandwich bread - vegetable oil (for frying) - cilantro (chopped for garnish) - Thai sweet chili sauce for dipping
Add the remaining half of shrimp, along with the ground pork, onion, ginger, potato starch, egg white, Shaoxing wine, toasted sesame oil, salt and white pepper to a food processor and puree.
Divide the shrimp mixture between 4 slices of bread and spread in an even layer to the edges of the bread.
Cut the shrimp toasts into triangles or squares. Clean the knife between each cut with a damp paper towel. You can also trim off the crusts if you like.
Heat 1/2-inch of oil to 360° F (180°C) and fry the shrimp toasts with the shrimp side down until they start to brown around the edges (~ 2 minutes.)
Transfer the shrimp toasts to a wire rack lined with a few layers of paper towels with the bread side facing down to drain any excess oil.