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