Shrimp Toast
I seem to be on a shrimpy roll here. Lol! To be honest, I never like shrimps until I learned how to prepare them properly. Most eateries will cook the shrimps with shells on. Having shells on means deveining is not done and will lead to "seafoody" smell, which is a major turn off for me. Seafood needs to be fresh and be prepped properly to take away the "seafoody" smell. Ever since I had learned the trick of prepping shrimps properly, I began falling in love with them.
This is also the very 1st recipe I had made with shrimps. I had made this shrimp toast quite some time ago and didn't really have the chance to show you lovely people. I guess now is the time. Cos one of my goals for 2019 is to revitalize some of my old recipes. I didn't process the shrimps until it becomes a mousse. Instead, I chopped them up into fine coarse with a cleaver. That way, I get bites of shrimps chunks. You can of cos choose whichever kinda texture as desired.
The trick in making a great shrimp toast is to use a very soft white sandwich bread. Brioche or any eggy rich bread will not work. I find that Japanese white bread produces the best results. As you can see from the photos, I dunked my shrimp toast with a mixture of white and black sesame seeds. The sesame seeds do add another layer of aromatics. Usually, these toasts are being cut into triangles, but I find that cutting them in squares make a better plating. Don't you agree? Anyway, I hope you will give this recipe a try.
Open in Cookpad AppCooking Instructions
- 1
You can use store-bought Thai chili paste or you can make your own.
Prepare the Thai chili paste.
Preheat oven to 200 degree celsius or 400 fahrenheit.
Wrap garlic and shallot in a aluminium foil.
Wack into the oven and roast for about 30 mins or until the garlic and shallots are soft.
- 2
Toast dried chilies in a skillet over medium heat.
Toast until aromatic and the chilies are lightly charred.
Blitz the toasted chili under powder forms in a spice grinder.
- 3
Blitz up the dried shrimps into fine pieces in the spice grinder as well.
Transfer the roasted garlic, shallots, toasted chilies and shrimps into a blender.
Add in the rest of the ingredients.
Blitz until smooth paste form.
- 4
Transfer into the same skillet over medium heat.
*You can add 1/4 cup of water into the blender to blitz up all the leftover nooks and crannies. Transfer the water mixture into the skillet.*
Cook until most of the liquid has evaporated and it turns a darker shade of red.
Remove from heat and transfer into a sterilized jar.
*It can be kept in the fridge for up to 30 days.*
- 5
Transfer the shrimps into a large bowl.
Coat the shrimps well with baking soda.
Add just enuff cold water to submerge the shrimps.
- 6
Add in the ice cubes.
Set aside for at least 30 mins.
Drain and rinse the shrimps thoroughly under running water.
- 7
Pat the shrimps dry with kitchen paper.
Place shrimps into a small bowl along with egg white and tapioca starch.
Mix and coat the shrimps well with the marinade.
Cover with cling film and marinade in fridge overnight.
- 8
Next day, transfer shrimps onto a chopping board.
Chop the shrimps coarsely into fine pieces.
Transfer the chopped shrimps back into the bowl with any leftover marinade.
Add in salt, pepper, chili paste, sesame oil and scallions.
- 9
Mix to combine well.
Add canola oil into a dutch oven, about 2 inches in depth, over medium heat.
*To check if the temperature of the oil is ready, place a wooden chopstick into the oil.
If bubbles start to form, the temperature is ready for frying.*
- 10
Spread the shrimp mixture onto the bread
Cut into 4 squares.
Mix white and black sesame seeds together in a shallow bowl.
Dunk the toast into the sesame seeds mixture, shrimp side down.
- 11
Carefully drop the toasts into the oil.
Deep fried until golden brown on both sides.s.
Remove from heat and drain off excess oil on a wire cooling rack or on a plate lined with kitchen paper.
Garnish with some more scallions.
Serve immediately.
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