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!
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
THAI SHRIMP TOAST MEETS BITTER MELON
No carbs here! I used the bitter melon in place of the bread. Do take note that bitter melon is very for you, Yes this tropic fruit is bitter and a required taste but do check it's health benefits here http://bittermelon.org/heal/healthbenefits You may be surprised.
Provided by Rita1652
Categories Fruit
Time 30m
Yield 12 pieces, 6 serving(s)
Number Of Ingredients 8
Steps:
- Cut the melon lengthwise and remove the seeds and fiber.
- Place in a brine of 1 tablespoon salt and a cup of water. Adding more water to cover.Let the bitter release into the water for 1-2 hours.
- Rinse and towel dry. place on a paper towel while preparing the paste.
- Cut again lengthwise to form long beds to place the shrimp paste.
- Place the remaining ingredients except the oil in a blender or food processor and pulse to form an even paste.
- Heat oil over medium high heat.
- Top each melon slice with shrimp paste.
- Place melon side down in hot oil and fry for 3 minutes,.
- Turn 1/3 way and fry for 1-2 minutes.
- Turn another 1/3 way and fry 1-2 minutes.
- Turn back to melon side and fry 1 more minute.
- remove and drain on paper towel.
- Serve as finger food or as a side to a meal.
Nutrition Facts : Calories 35.7, Fat 0.5, SaturatedFat 0.1, Cholesterol 53.6, Sodium 477, Carbohydrate 1.5, Fiber 0.1, Sugar 0.1, Protein 6.1
THAI HOT AND SOUR SOUP WITH SHRIMP TOAST
Steps:
- Saute ginger, onion, chiles and lemon grass until soft. Deglaze pan with fish sauce. Add chicken stock and lime leaves. Simmer and reduce the liquid by 20 per cent. Add vinegar, basil and pepper. Check for seasoning. Strain the soup. Add sauteed shiitakes and fresh enoki mushrooms. Ladle soup in soup plates. Garnish with shrimp toast and scallions.
- In a food processor, puree first 5 ingredients. Check for seasoning. Fold in scallions, cilantro and jicama. Spread the mixture on bread, cut in half on the diagonal and sprinkle with sesame seeds. Heat a deep fryer to 375 degrees F and fry until golden brown.
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.
THAI SHRIMP TOAST
This is best made with dry breads or you can let bread sit overnight before using. To make smaller pieces for a party use cocktail bread. The Thai sweet chili sauce can be found in Asian markets, but if it is too difficult to find you can use sweet and sour sauce as a substitute.
Provided by HeyMiki
Categories Lunch/Snacks
Time 25m
Yield 10 pieces
Number Of Ingredients 12
Steps:
- Chop up shrimp and mix with pork.
- In another bowl mix cilantro, garlic, salt, and pepper, then add into shrimp and pork mixture.
- Add in egg and soy sauce.
- Divide the mixture into 10 parts.
- Spread mixture onto the bread and sprinkle with sesame seeds.
- Heat oil in a wok or pan until hot.
- Place bread in hot oil face down; cook until golden.
- Remove and place it on paper towel to remove excess oil.
- Serve with Thai sweet chili sauce.
THAI SHRIMP PASTA
I came up with this recipe while my son was home from the Navy. He loves Thai food, and I wanted to make something special but simple. There wasn't a noodle left in the bowl. -Jana Rippee, Casa Grande, Arizona
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Soak noodles according to package directions. Meanwhile, in a large dry skillet over medium heat, toast curry powder until aromatic, about 1-2 minutes. Stir in shrimp, coconut milk, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, 5-6 minutes or until shrimp turn pink., Drain noodles. Add noodles and cilantro to pan; heat through. If desired, serve with lime wedges.
Nutrition Facts : Calories 361 calories, Fat 9g fat (5g saturated fat), Cholesterol 138mg cholesterol, Sodium 284mg sodium, Carbohydrate 44g carbohydrate (2g sugars, Fiber 2g fiber), Protein 22g protein. Diabetic Exchanges
THAI SHRIMP STIR-FRY
This one-pot alternative to takeout is bursting with authentic Thai flavors.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 30m
Number Of Ingredients 11
Steps:
- In a small pot, cook rice according to package instructions. Meanwhile, in a small bowl, stir together fish sauce, lime juice, and sugar until sugar dissolves. In a large skillet, heat 1 teaspoon oil over medium-high. Add shrimp and cook, stirring occasionally, until opaque throughout, 3 minutes. Transfer shrimp to a medium bowl and return pan to heat.
- Add 1 teaspoon oil, scallion whites, bell pepper, and corn to pan. Cook, stirring occasionally, until pepper is crisp-tender, 3 minutes. Add fish sauce mixture and coconut milk, bring to a simmer, and cook 1 minute. Return shrimp to pan, add scallion greens, and cook until shrimp is heated through, 1 minute. Top with basil and serve with rice and lime wedges.
Nutrition Facts : Calories 433 g, Fat 13 g, Fiber 3 g, Protein 30 g, SaturatedFat 8 g
SHRIMP TOAST
Steps:
- In a medium skillet, heat the 3 cups of oil to 300 degrees F (150 degrees C).
- In a food processor, combine the shrimp, ginger, garlic and water chestnuts; grind to a paste. Add salt, pepper, sherry, egg white and baking soda. Process until smooth.
- Cut each slice of trimmed bread into quarters, forming 4 triangles each. Divide the shrimp mixture over each piece of bread; sprinkle with sesame seeds.
- Deep fry shrimp toast until golden brown. Drain on paper towels.
Nutrition Facts : Calories 317.3 calories, Carbohydrate 15.6 g, Cholesterol 86.3 mg, Fat 21.5 g, Fiber 1.8 g, Protein 15.3 g, SaturatedFat 2.9 g, Sodium 1169 mg, Sugar 1.4 g
THAI SHRIMP APPETIZERS
Our tasters simply loved the spicy heat, garlic flavor and splash of lime in these yummy, no-cook appetizers that can come together at the last minute. -Edrie O'Brien, Denver
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first 10 ingredients. Add the shrimp; turn to coat. Cover and refrigerate for 30 minutes. Drain and discard marinade; arrange shrimp on a serving plate.
Nutrition Facts : Calories 170 calories, Fat 7g fat (1g saturated fat), Cholesterol 172mg cholesterol, Sodium 224mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein.
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