Chef John's Shrimp Toast Best Family Recipes

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Chef John's Shrimp Toast

"While definitely unknown compared to most other famous fried party snacks, those shrimp toasts are smooth to make and each bit as scrumptious, and addictive, as those Buffalo wings or jalapeño poppers."

Ingredients :

half pound raw shrimp, peeled and deveined
1/four cup diced water chestnuts
1/four cup chopped cilantro leaves
half cup finely sliced green onions, plus more for garnish if preferred
three garlic cloves, crushed
1 tablespoon finely grated ginger root
1 anchovy filet
1 teaspoon toasted sesame oil
1 teaspoon Asian fish sauce
1 tablespoon soy sauce, or more to flavor
1 egg white
half of teaspoon white sugar
half teaspoon paprika
1 pinch cayenne pepper
1 pinch salt
4 thick slices white bread
Sesame seeds (non-obligatory)
1 cup vegetable oil for frying, or as wanted

Instructions :

Prep : 20M	Cook : 4M	Ready in : 1H24M

Place shrimp, water chestnuts, cilantro leaves, inexperienced 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 meals processor. Pulse several times; scrape down facets of bowl. Continue to technique until combination is properly combined and reaches a paste consistency, 1 or 2 mins. Transfer combination to a bowl; cover with plastic wrap and refrigerate to blend the flavors, about 1 hour.
Very gently toast bread slices. Trim crusts from bread. Spread shrimp paste onto bread in an identical thickness as the bread. Cut slices in half after which diagonally into diamond shapes. Sprinkle with sesame seeds.
Place a heavy skillet over medium-excessive heat; pour in approximately half of inch of vegetable oil. When oil is hot, vicinity bread slices, paste side down, into the oil. Fry until crispy, 2 to 3 minute according to aspect. Transfer to a paper towel-lined plate. Serve warm or heat garnished with extra sliced green onions.

Notes :

We have decided the dietary fee of oil for frying primarily based on a retention fee of 10% after cooking. Amount will range depending on cooking time and temperature, ingredient density, and unique kind of oil used.
Parchment may be used for simpler cleanup/removal from the pan.
Reynolds® parchment can be used for less complicated cleanup/elimination from the pan.

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