Shrimp Toasts Recipe 485

Steps:

• In a mixing bowl, combine the shrimp, onion, water chestnuts, celery, and green onion. Stir in crabmeat, egg, parsley, sesame oil, soy sauce, and garlic. Season with salt and pepper to taste.
• Make the dipping sauce: In a small mixing bowl, whisk together soy sauce, water, sesame oil, parsley, garlic powder, and sugar; set aside.
• In a heavy skillet, heat 2 cups oil, or enough to be 1/2 inch deep, over medium heat. Spread a thick layer of shrimp filling on one side of each slice of bread.
• Fry the topped bread in hot oil until golden brown and shrimp is pink, turning once. Do not let the filling sit on the bread too long or the sandwich will get soggy. Drain on paper towels and let cool for a minute. Slice diagonally and serve with dipping sauce or alone.

Steps:

• In a deep-fryer heat oil to 365 degrees. In a food processor combine next 9 ingredients; puree until a slightly chunky paste is formed. Using a rolling pin, flatten bread, one slice at a time. Spread 1 to 2 tablespoons of shrimp paste evenly over bread, and roll up in a tight cylinder; brush edge with a little beaten egg to seal and let dry while you make more cylinders.
• When all shrimp paste is used, cut each cylinder in thirds into small logs. Dip both ends of each log into egg, then into sesame seeds. Deep-fry logs, in batches, until golden-brown, about 2 to 3 minutes, turning several times with a metal spoon. Using a slotted spoon, remove shrimp toasts and drain on paper towels; keep warm while you fry remaining batches. Sprinkle with coarse salt and serve immediately.

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.

Steps:

• Place shrimp, water chestnuts, cilantro leaves, green onions, garlic, grated ginger, anchovy filet, sesame oil, fish sauce, soy sauce, egg white, sugar, paprika, cayenne pepper, and salt into the bowl of a food processor. Pulse several times; scrape down sides of bowl. Continue to process until mixture is well blended and reaches a paste consistency, 1 or 2 minutes. Transfer mixture to a bowl; cover with plastic wrap and refrigerate to blend the flavors, about 1 hour.
• Very lightly toast bread slices. Trim crusts from bread. Spread shrimp paste onto bread in an equal thickness as the bread. Cut slices in half and then diagonally into diamond shapes. Sprinkle with sesame seeds.
• Place a heavy skillet over medium-high heat; pour in about 1/2 inch of vegetable oil. When oil is hot, place bread slices, paste side down, into the oil. Fry until crispy, 2 to 3 minute per side. Transfer to a paper towel-lined plate. Serve hot or warm garnished with additional sliced green onions.

Steps:

• Preheat oven to 400°F.
• Line a baking sheet with aluminum foil or parchment paper.
• Place bread on baking sheet and brush with oil.
• Bake 5 minutes (oil side up).
• Set tray aside to cool.
• In a medium bowl beat the garlic chili pepper sauce and egg.
• Add shrimp, scallions, garlic and cilantro.
• Mix well.
• Flip bread over and spoon shrimp mixture on top, spreading evenly to edges.
• Sprinkle with sesame seeds, and using a pastry brush, dab shrimp with oil.
• Bake 10 minutes.
• Cut each bread slice into 4 triangle or square shaped pieces and serve.
• *For ease of entertaining; the filling can be prepared the day before and refrigerated, as well as the first baking of bread. Store cooled bread on its tray or in a plastic bag.

Steps:

• Cook garlic and ginger in oil in an 8- to 9-inch heavy skillet over moderate heat, stirring, until softened and fragrant, about 1 minute.
• Add mirin, soy sauce, and salt (omit salt if making ahead; see note, below) and simmer, stirring, 15 seconds.
• Transfer marinade to a bowl and cool to room temperature.
• Add shrimp and cilantro, tossing to coat, and marinate, covered and chilled, 1 hour.
• Put oven rack in upper third of oven and preheat oven to 350°F.
• Turn bread loaf on its side and evenly cut crust from bottom of loaf using a long serrated knife, discarding crust, then cut a 3/8-inch-thick slice from bottom and trim crust from sides of slice.
• Put slice on a baking sheet (reserve rest of loaf for another use) and bake, turning over once, until dry but not colored, 8 minutes total.
• Remove bread from oven but leave on baking sheet.
• Immediately increase oven temperature to 475°F.
• Spread top of hot toast with all of shrimp mixture, packing it down into a thick even layer and covering surface entirely.
• Make sure oven temperature has reached 475°F, then bake shrimp toast until topping is cooked through, 12 to 15 minutes.
• Transfer with a large flat spatula to a rack to cool 5 minutes, then transfer to a cutting board.
• Halve shrimp toast crosswise with a very sharp knife, then cut each half lengthwise into fourths, making 8 strips total.
• Cut each strip into 4 pieces.
• Serve toasts warm or at room temperature.
• note: Shrimp can be marinated (without salt in marinade) up to 4 hours.
• Stir in salt before proceeding.