This Shrimp Toast recipe came from Justin Chapple. Who doesn’t love something fried – and we always have bread on hand that doesn’t look like it’s going to be eaten. The recipe is super easy and best of all can be filled with all sorts of things. We are working on some variations – would be delicious with the crunch of some water chestnuts or perhaps some cilantro and cream cheese might be a divine addition. The possibilities are endless – which makes it a fantastic recipe in my opinion.
Shrimp Toast
Make 14 pieces
Ingredients
2 Tbsp neutral oil – plus oil for frying
1/2 cup minced cabbage
1/4 cup minced carrot
1 tbsp grated ginger
3/4 lb shelled and deveined shrimp, cut into bite size pieces
small bunch scallions, chopped
2 tbsp rice vinegar
2 tsp cornstarch
1/2 tsp toasted sesame oil
14 slices white sandwich bread, crusts removed
Instructions
Heat 2 tbsp oil in a large saucepan over medium heat. Sauté cabbage, carrot ginger for 5 mins until soft. Add the shrimp and cook until translucent. Stir in scallions, vinegar, cornstarch and sesame oil. Take off heat and season with salt and pepper. Let cool.
Roll each slice of bread until flat. Spoon a tablespoon of filling onto the lower half of the slice. Brush the edges with water and roll up, pressing down on the seams to seal.
In a cast iron or wok heat an inch of oil to around 350. Or throw in a bread crumb and see if it sizzles. Fry in batches about 2 minutes per side until golden brown and crisp. Serve with sauce of choice.
Notes
Delicious served with a creamy ponzu sauce, hot sauce or just on their own!
