Sesame Shrimp Toasts
Sesame Shrimp Toasts takes approximately 1 hour and 15 minutes from beginning to end. One serving contains 98 calories, 7g of protein, and 3g of fat. This dairy free and pescatarian recipe serves 15 and costs 72 cents per serving. It is brought to you by Foodnetwork. A couple people made this recipe, and 10 would say it hit the spot. If you have water chestnuts, light brown sugar, ginger, and a few other ingredients on hand, you can make it. With a spoonacular score of 22%, this dish is not so awesome. If you like this recipe, you might also like recipes such as Sesame Toasts, Prawn And Sesame Toasts, and Crab & avocado sesame toasts.
Servings: 15
Preparation duration: 40 minutes
Cooking duration: 35 minutes
Ingredients:
Freshly ground black pepper
1 small inner stalk celery, very finely chopped
1 tablespoon dry sherry
1 large egg white
1 small clove garlic, roughly chopped
1-inch piece ginger, roughly chopped
Kosher salt
2 tablespoons lemon juice
1 1/2 teaspoons light brown sugar
3 scallions, thinly sliced
1 tablespoon plus 1 teaspoon toasted sesame oil
2 teaspoons sesame seeds, plus more for garnish
3/4 pound peeled and deveined large shrimp, tails removed
3 tablespoons soy sauce
Vegetable oil, for frying
6 whole water chestnuts, very finely chopped
10 slices very thinly sliced white sandwich bread
Equipment:
food processor
bowl
whisk
baking sheet
paper towels
kitchen thermometer
frying pan
Cooking instruction summary:
Make the shrimp paste: Process the egg white, ginger, garlic, 1 tablespoon of the soy sauce, 1 tablespoon of the sesame oil, the sherry, 3/4 teaspoon salt, 1/2 teaspoon of the brown sugar and several grinds of pepper in a food processor until all the ginger and garlic are pureed. Add the shrimp, and pulse until a thick paste forms. Transfer to a medium bowl, and fold in 2/3 of the scallions, the celery, water chestnuts and sesame seeds. (The shrimp paste can be refrigerated for up to 1 day.) Trim the crusts from the bread, and evenly divide the shrimp paste among the slices (about 2 heaping tablespoons each). Spread out into an even layer that completely covers the bread. Make the dipping sauce: Whisk together the remaining 2 tablespoons soy sauce, 1 teaspoon sesame oil and 1 teaspoon brown sugar, the lemon juice and a large pinch of salt in a small bowl. Fry the toasts: Line a baking sheet with paper towels. Fill a large, wide skillet with straight sides, with about 1 inch of vegetable oil. Attach a deep-fry thermometer to the skillet, and bring the oil to 375 degrees F over medium heat. Being careful of the hot oil splashing, put 5 to 6 shrimp toasts in the oil shrimp-side down and fry until the shrimp and the edges of the bread are golden brown, 2 to 3 minutes. Flip the pieces, and continue to fry until the bottoms are golden brown, about 1 minute more. (Adjust the heat as needed to maintain the temperature.) Transfer the shrimp toasts to the prepared baking sheet, and dab the tops with a paper towel to absorb some of the excess oil. Sprinkle the toasts all over with the remaining scallions and some sesame seeds and salt. Cut each toast into 4 triangles, and serve hot with the dipping sauce on the side.
Step by step:
1. Make the shrimp paste: Process the egg white, ginger, garlic, 1 tablespoon of the soy sauce, 1 tablespoon of the sesame oil, the sherry, 3/4 teaspoon salt, 1/2 teaspoon of the brown sugar and several grinds of pepper in a food processor until all the ginger and garlic are pureed.
2. Add the shrimp, and pulse until a thick paste forms.
3. Transfer to a medium bowl, and fold in 2/3 of the scallions, the celery, water chestnuts and sesame seeds. (The shrimp paste can be refrigerated for up to 1 day.)
4. Trim the crusts from the bread, and evenly divide the shrimp paste among the slices (about 2 heaping tablespoons each).
5. Spread out into an even layer that completely covers the bread.
Make the dipping sauce
1. Whisk together the remaining 2 tablespoons soy sauce, 1 teaspoon sesame oil and 1 teaspoon brown sugar, the lemon juice and a large pinch of salt in a small bowl.
2. Fry the toasts: Line a baking sheet with paper towels. Fill a large, wide skillet with straight sides, with about 1 inch of vegetable oil. Attach a deep-fry thermometer to the skillet, and bring the oil to 375 degrees F over medium heat. Being careful of the hot oil splashing, put 5 to 6 shrimp toasts in the oil shrimp-side down and fry until the shrimp and the edges of the bread are golden brown, 2 to 3 minutes. Flip the pieces, and continue to fry until the bottoms are golden brown, about 1 minute more. (Adjust the heat as needed to maintain the temperature.)
3. Transfer the shrimp toasts to the prepared baking sheet, and dab the tops with a paper towel to absorb some of the excess oil. Sprinkle the toasts all over with the remaining scallions and some sesame seeds and salt.
4. Cut each toast into 4 triangles, and serve hot with the dipping sauce on the side.
Nutrition Information:
covered percent of daily need
