Sriracha Shrimp Toast Food

SRIRACHA SHRIMP

Steps:

• Stir together mayonnaise and Sriracha. Add shrimp, stirring to evenly coat. Heat a large skillet (not nonstick) over medium-high until hot, about 3 minutes. Add shrimp in a single layer and cook, flipping once, until golden brown and just cooked through, 3 to 4 minutes total. Sprinkle with cilantro and sesame seeds. Serve immediately.

SHRIMP TOAST

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.

SRIRACHA SHRIMP TOAST

Steps:

• Combine the shallots, ginger, garlic, basil, lemongrass, fish sauce, the 1 tablespoon cilantro, the 2 teaspoons oil and a pinch each of salt and pepper in a food processor; pulse until finely chopped and well combined. Add the shrimp and cornstarch and pulse until a sticky paste forms, 5 to 10 pulses. Spread a 1/4- to 1/2-inch-thick layer of the shrimp paste on each slice of the bread with a spoon.
• Heavily coat a large skillet with oil and heat over medium heat. Working in batches, add the toasts to the skillet shrimp-side down and cook until the shrimp paste is golden brown, 1 to 2 minutes. Flip the toasts and cook until the bread is deep golden brown, about 30 seconds. Remove to a paper towel-lined plate. Add more oil to the skillet, as necessary.
• Stir to combine the mayonnaise and hoisin in a small bowl. Drizzle the shrimp toasts with the hoisin mayo and a bit of Sriracha. Slice each toast in half on the diagonal and garnish with sesame seeds and a couple of leaves of cilantro. Enjoy!