Shrimp Toast
I distinctly remember how my parents would frequently bake Costco's pre-made shrimp toast, particularly for large parties and gatherings. When I saw a recipe for it on Food Wishes, I decided I had to try it for myself. It looks complicated but is surprisingly simple / easy to make, and I would definitely recommend trying it out as a party appetizer!
Active Time: 35 min
Total Time: 35 min
Ingredients
> white bread (4 slices)
> shrimp (1/2 lb, peeled + deveined)
> (optional) water chestnuts (1/4 cup)
> garlic (2 cloves)
> ginger (a little bit)
> green onions (2 stalks)
> cilantro (a little bit)
> anchovy filet (1)
> egg white (1)
> soy sauce (1 tbsp)
> sesame oil (0.5 tbsp)
> sugar (1 tbsp)
> (optional) sesame seeds
> paprika, cayenne
> neutral oil
Instructions
1. Lightly toast the white bread.
2. Add the shrimp, water chestnuts, cilantro, green onion, garlic, ginger, anchovy filet, sesame oil, soy sauce, egg white, sugar, paprika, and cayenne in a food processor. Blend until the texture represents a paste.
3. Spread mixture evenly over the bread. A good amount is to have the mixture be the same thickness as the bread.
4. Heat 1/2 to 1 inch of oil over medium-high heat. Place toast into the oil, shrimp side down first. Fry approximately 3 minutes on the shrimp side, and 2 minutes on the bread side, until nicely browned and crispy. Set aside on a wire rack and let the oil drain. Pat the top with a paper towel to blot any excess oil. Let cool for a few minutes.
5. To serve: cut off the crusts and cut the toast diagonally into four slices. Sprinkle over some green onion and sesame seeds. Enjoy!
Notes/Tips:
> This recipe is indeed made with white bread. It really doesn't work as well with other types of bread.
> It is essential that you toast the bread slightly beforehand. This doesn't change the taste very much, but it improves the structural integrity of the bread and makes it MUCH easier to spread the shrimp mixture. I would suggest toasting it to a point where it's just starting to turn slightly brown.
> I would also suggest frying it as soon as you've spread the shrimp mixture over the bread. The shrimp mixture will likely be slightly wet and heavy, weighing down the bread and giving it a slightly soggy texture if you let it sit around for too long.
> Do cut the shrimp toast into four triangles! The sharp edges gives it a fun shape / texture to work with.
> Realistically speaking, you could consider most of the ingredients optional. If you're missing something, feel free to omit it, but possibly adjust the seasoning as needed.