Share

Antonia Lofaso - Shrimp Toast with Sriracha Aioli, Pickled Cucumber, Mizuna and Shiso

Tuesday, August 3rd, 2021
Chef Antonia Lofaso knows quality ingredients and show how to use them to make a Shrimp Toast that will knock your socks off.
Shrimp Toast
Course:
Appetizer, Dinner
Yield:
Serves 4
INGREDIENTS:

Bread:

  • 4 pieces thin white bread with crust removed

Shrimp Paste:

  • 1lb peeled deveined 16/20 shrimp
  • 8 oz sliced water chestnuts
  • 2 green onions thinly sliced
  • 2t chopped cilantro
  • 1t soy sauce
  • 1t cornstarch
  • 1 egg
  • 1t salt
  • 1t sesame oil

Aioli:

  • 1 cup whole fat mayo
  • 1/4 cup sriracha

Salad/Garnish:

  • 1 cup mizuna picked
  • 2 Persian cucumbers sliced thin on mandolin
  • 1/3 cup apple cider vinegar
  • 1/4 cup micro shiso for garnish
  • 1t salt kosher
  • 1 cup bonito flake
  • 2t sesame seeds

DIRECTIONS:

Bread:

  • Roll over with rolling pin twice to flatten and remove air
  • Bake in a 275 oven for 15-18 minutes until dry not color
  • Reserve

Shrimp Paste:

  • Put all ingredients in a robot coup and pulse until smooth (small chunks are okay)

Aioli:

  • Mix together mayo and sriracha.

Salad/Garnish:

  • In Bowl Add Acv With Salt And Cucumbers And Quick Pickle.

Fry:

  • Heat in cast iron, 3 cups peanut oil to 325
  • Equally distribute shrimp paste and spread on the four slices of bread and sprinkle with sesame seeds
  • Fry shrimp toast paste side down 4 minutes / flip and fry an additional 2 minutes
  • Allow to cool slightly on a metal wrack
  • Drizzle with aioli
  • Add salad and shiso
  • Sprinkle with bonito flake