Shrimp toast is a Chinese dim sum appetizer that is quite popular in New Orleans. This irresistible combination of shrimp, green onion, and pimientos is spread onto slices of white sandwich bread and pan-fried.
Makes 6 to 8 Servings
- ½ pound peeled and deveined large fresh shrimp
- ¾ cup chopped green onion
- 1 egg white
- 2 tablespoons diced pimientos, drained
- 2½ teaspoons soy sauce
- 2½ teaspoons toasted sesame oil
- 2 teaspoons cornstarch
- 2 cloves garlic, grated
- 1 teaspoon kosher salt
- ½ teaspoon minced fresh ginger
- ¼ teaspoon cayenne pepper
- Vegetable oil, for frying
- 8 slices white sandwich bread, crusts removed
- 2 tablespoons sesame seeds
- Sweet chili sauce*, to serve
- Garnish: chopped green onion, black sesame seeds, white sesame seeds
- In the work bowl of a food processor, place shrimp, green onion, egg white, pimientos, soy sauce, sesame oil, cornstarch, garlic, salt, ginger, and cayenne; pulse until finely minced and well combined, about 4 to 5 pulses, stopping to scrape sides of bowl.
- In a 10-inch nonstick skillet, pour oil to a depth of ¼ inch, and heat over medium heat until a deep-fry thermometer registers 325°.
- Spread shrimp mixture onto each bread slice. Using a serrated knife, cut each slice in half diagonally, creating 2 triangles. Sprinkle with sesame seeds.
- Working in batches, fry toast, shrimp side down, until golden brown, 1 to 2 minutes. Gently turn toast, and fry until golden brown, 1 to 2 minutes more. Let drain on a wire rack. Serve immediately with sweet chili sauce. Garnish with green onion and sesame seeds, if desired.