Dublin Bay Shrimp Toast Food

SHRIMP TOAST

Shrimp Toast image

Provided by Emeril Lagasse

Time 45m

Yield 32 hors d'oeuvres

Number Of Ingredients 13

Ingredients

1/4 cup heavy cream
8 slices brioche or home-style white bread
1/2 cup vegetable oil or clarified butter, for frying
Duck sauce or pepper jelly, for garnishing, optional
8 ounces peeled and deveined raw shrimp (about 9 ounces unpeeled)
1 large egg
1 large egg white
2 tablespoons minced green onions, green parts only
2 tablespoons minced fresh parsley
1 teaspoon minced garlic
1/2 teaspoon salt
1/8 teaspoon freshly ground white pepper
3 ounces cream cheese, cut into pieces

Steps:

Combine the shrimp, egg, egg white, green onions, parsley, garlic, salt, and white pepper in a food processor and process until blended but still slightly chunky. Add the cream cheese and pulse until smooth and thick. Add the cream and pulse just until blended, being careful not to over process.
Spread 1/4 cup of the shrimp mixture onto each slice of bread, spreading to the edges and smoothing the top.
Heat the vegetable oil to 360 degrees F in large deep skillet. Add the shrimp toast in batches, coated sides down, and fry until golden on the first side, 2 to 2 1/2 minutes. Turn and cook until golden on the second side, about 1 1/2 minutes. Drain on paper towels.
To serve, cut each toast diagonally into quarters. Serve hot, with a drizzle of duck sauce or a dab of pepper jelly, as desired.

SHRIMP TOAST

Shrimp Toast image

Shrimp toast is one of the tastiest bites at the dim sum table. I didn't actually like shrimp toast growing up, but when I finally got around to trying it, I couldn't believe how much flavor was packed into one tiny unassuming square. These are crunchy on the outside, soft in the middle and really dangerous because they are so so addictive.

Provided by Molly Yeh

Time 25m

Yield 12 servings

Number Of Ingredients 12

Ingredients

8 ounces raw shrimp, peeled, deveined and tails removed (the size does not really matter here)
1 large egg white
1 teaspoon sriracha, plus more for serving
1/2 teaspoon kosher salt
1/2 teaspoon toasted sesame oil
5 turns black pepper
2 cloves garlic, minced
2 scallions, trimmed and thinly sliced
1 stalk lemongrass, end trimmed, dry outer leaves discarded, bottom few inches of white part bruised with the back of a knife and finely minced
3 slices potato bread (or white bread), crusts removed
2 to 3 quarts neutral oil (vegetable or peanut are fine)
1 teaspoon sesame seeds

Steps:

Put the shrimp and egg white in a food processor and pulse until pasty but still a little chunky. Add the sriracha, salt, sesame oil, black pepper, garlic, scallions and lemongrass and pulse until just combined.
Divide the mixture among the bread slices and spread in an even layer to the edge. At this point, you can freeze the toasts while you heat the oil (although freezing is not totally necessary, it makes for cleaner cuts and easier handling).
Bring 1 1/2 inches of oil to 350 degrees F in a heavy-bottomed pot.
Cut each bread slice into 4 squares and sprinkle with the sesame seeds. Carefully place each piece shrimp-side down into the oil. Fry until golden, 2 to 3 minutes. Remove onto a rack or paper towel. Serve immediately drizzled with sriracha.

SESAME PRAWN / SHRIMP TOAST

Sesame Prawn / Shrimp Toast image

Especially handy at drinks parties, these crunchy-topped toasts are great served with a sweet chilli sauce.

Provided by English_Rose

Categories Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

300 g raw prawns, shells removed, deveined and finey chopped
1 piece fresh gingerroot, grated (2cm)
1 large spring onion, finely chopped
1 egg white, lightly beaten
1 tablespoon cornflour
1 dash sesame oil
1 dash dark soy sauce
1/4 teaspoon salt
6 slices brown bread, toasted
5 tablespoons white sesame seeds
500 ml peanut oil (for deep frying)

Steps:

Mix the prawns with the ginger, spring onion, egg white, cornflour, sesame oil, soy sauce and salt.
Spread one side of each slice of bread with the prawn mixture, and dip the filling side into sesame seeds.
Deep fry the toast in hot oil, over a moderate heat - filling side up until golden brown - about 3-5 minutes.
Drain on absorbent paper and serve straight away.

Nutrition Facts : Calories 1227.4, Fat 117.2, SaturatedFat 19.7, Cholesterol 94.5, Sodium 852.6, Carbohydrate 31.1, Fiber 3.8, Sugar 5.5, Protein 18.1

More about "dublin bay shrimp toast food"

SHRIMP TOAST RECIPE - SERIOUS EATS

Web Oct 18, 2018 Spread mixture evenly over one side of each piece of bread. Dip shrimp side into sesame seeds to coat if desired. Heat oil in a wok or dutch oven to 325°F (use a thermometer). Carefully transfer half of …
From seriouseats.com

Dublin Bay Shrimp Toast Food

SHRIMP TOAST

SHRIMP TOAST

SESAME PRAWN / SHRIMP TOAST

Especially handy at drinks parties, these crunchy-topped toasts are great served with a sweet chilli sauce.

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