Recipe courtesy of Robert Irvine
Print
Sail Away Shrimp Toast
Total:
50 min
Prep:
20 min
Inactive:
15 min
Cook:
15 min
Yield:
16 hors d'oeuvres
Level:
Intermediate
Total:
50 min
Prep:
20 min
Inactive:
15 min
Cook:
15 min
Yield:
16 hors d'oeuvres
Level:
Intermediate

Ingredients

Sauce:
  • 1/2 cup low-sodium soy sauce
  • 1/4 cup brown sugar
  • 1 tablespoon rice vinegar
  • 1 tablespoon cornstarch
Shrimp Toast:
  • 1 liter canola oil, or enough to deep-fry
  • 4 slices white bread, crust cut removed and cut into 16 triangles
  • 1 large clove garlic, lightly crushed with the side of a knife blade and quartered
  • 1 tablespoon peeled chopped fresh ginger root
  • 1 egg
  • 1/4 cup heavy cream
  • 1 tablespoon fish sauce
  • 2 teaspoons sesame oil
  • 1 pound rock shrimp
  • 1/2 cup sesame seeds

Directions

Heat soy sauce in a small saucepan and dissolve the brown sugar. In a small mixing bowl, make a slurry with the vinegar and cornstarch and add the slurry to the pot to thicken the sauce. Remove from heat and let cool to room temperature.

Heat oil in deep fryer to 375 degrees F or follow the manufacturer's instructions for similar foods.

Lightly toast the bread and lay out on a work surface. Blend the garlic, ginger root, egg, cream, fish sauce and sesame oil in a food processor to make a paste. Add the rock shrimp and pulse to combine. Coat toast with shrimp mixture and sprinkle with sesame seeds. Deep-fry until golden brown and drain on paper towels. Serve with dipping sauce.

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