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 TOAST RECIPE BY TASTY
Shrimp toast is a classic Chinese dim sum dish. Fresh shrimp is ground into a paste flavored with soy sauce, rice wine vinegar, sesame oil, and sambal, then spread on bread triangles and fried to golden-brown perfection. Serve as an appetizer at your next gathering or part of a larger dim sum feast!
Provided by Tresha Lindo
Categories Lunch
Time 30m
Yield 8 pieces
Number Of Ingredients 14
Steps:
- Heat the oil in a large pot over medium heat until it reaches 350°F (180°C). Set a wire rack inside a baking sheet and place nearby.
- In a food processor, combine the shrimp, egg whites, soy sauce, rice wine vinegar, sesame oil, sugar, sambal, garlic, ginger, salt, and scallion whites and pulse until smooth.
- Trim the crusts off the bread, then cut diagonally into triangles.
- Spread 2 tablespoons of the shrimp paste evenly over each triangle of bread. Sprinkle the sesame seeds over the shrimp paste.
- Add the shrimp toasts, 3 at a time, to the hot oil, shrimp side down. Fry until the shrimp turns pink and the sesame seeds are light golden brown, about 2 minutes. Flip the toast over and fry on the other side until the bread is golden, about 1 minute. Transfer to the wire rack and let drain for 1 minute.
- Garnish the shrimp toast with the scallion greens and serve with soy sauce for dipping.
- Enjoy!
SHRIMP TOAST
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
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.
SHRIMP AND WATER CHESTNUT TOASTS
From Food & Wine, March 2006. I avoid anything fried, but this is done so briefly that there isn't much greasiness. I am hoping that maybe with some experimentation I can avoid that step altogether - maybe put the toasts under the broiler for a minute?
Provided by Vino Girl
Categories Chinese
Time 40m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 450°.
- In a food processor, combine half of the shrimp with the butter and process until pureed.
- In a large bowl, toss the rest of the shrimp with the water chestnuts, scallions, wine, soy sauce, sesame oil, salt and sugar.
- Blend in the shrimp butter.
- Spread about 1 1/2 tablespoons of the shrimp mixture on each baguette slice.
- In a large skillet, heat 1/8 inch of vegetable oil until shimmering.
- Put the sesame seeds in a small bowl. Dip each shrimp toast in the sesame seeds to coat the shrimp mixture.
- Fry about 8 toasts at a time over moderately high heat, shrimp side down, until the shrimp mixture turns pink, about 25 seconds.
- Using tongs, transfer the toasts to a large rimmed baking sheet, shrimp side up.
- Repeat with the remaining toasts, adding more vegetable oil to the pan as needed.
- Bake the toasts for about 5 minutes, or until the shrimp mixture is cooked through.
- Serve hot.
Nutrition Facts : Calories 405.9, Fat 16.2, SaturatedFat 6.3, Cholesterol 106.8, Sodium 1065.8, Carbohydrate 45, Fiber 3.5, Sugar 1.6, Protein 19.8
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.
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
SHRIMP TOASTS TO-DIE-FOR
Found this recipes years ago (don't know where it originated) and everytime I make it, people can't get enough of it. They will crowd around in the kitchen waiting for the next batch to come out, so BEWARE!
Provided by deb k
Categories Healthy
Time 10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Dice shrimp and leek (or you can use scallions) very finely.
- (Could use a food processor) Mix in salt, soy sauce, cornstarch and egg white.
- Spread mixture onto one side of each slice of bread.
- (Can add seasme seeds at this point if you like) Press down well.
- Cut each slice of bread into four equal triangles.
- Heat oil in pan at least 1/2 inch in depth.
- until almost smoking.
- Carefully place triangles in the oil coated side down and cook for 2-3 minutes until golden brown.
- Flip over and cook for 1 minute.
- Remove with a slotted spoon and drain on paper towels.
- ENJOY!
Nutrition Facts : Calories 190.9, Fat 6.2, SaturatedFat 1, Cholesterol 90.4, Sodium 464.6, Carbohydrate 17.3, Fiber 1.9, Sugar 1.8, Protein 16.5
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