Best 8 Shrimp Toasts With Sesame Seeds And Scallions Recipes

SHRIMP TOAST

Steps:

• If you're going the traditional route and using pork fat, add the pork fat to a food processor and process until smooth. Then add the shrimp, cilantro, scallions, ginger, sesame oil, sugar, salt, cornstarch and egg white. Process until smooth.
• Divide the mixture among 4 slices of sandwich bread, spreading it evenly out to the ends. Sprinkle with sesame seeds, and lightly press the sesame seeds into the shrimp mixture. Cut each slice into quarters on a diagonal to create little triangles.
• In a large nonstick or cast iron skillet, heat ⅛ inch of oil until shimmering. Fry the triangles in the skillet, shrimp-side down first, until golden--about 2-3 minutes.
• Use a spatula to carefully turn them over, and fry the other side for about 1 minute. Transfer to paper towels to drain. Serve immediately!

SESAME SHRIMP TOASTS

Steps:

• 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.

SHRIMP TOASTS WITH SESAME SEEDS AND SCALLIONS

Steps:

• Pulse shrimp, chili paste, lemongrass, fish sauce, and ginger in a food processor until smooth. Season with salt and pulse again to combine. Transfer mixture to a medium bowl; stir in scallion whites.
• Place sesame seeds on a plate. Spread shrimp mixture over bread slices, extending all the way to edges. Press bread, shrimp side down, into sesame seeds to coat evenly.
• Pour oil into a large skillet to come 1/4" up sides and heat over medium-high until a small pinch of shrimp mixture sizzles when added to oil. Working in 2 batches, fry toasts, shrimp side down, until golden and crisp, about 2 minutes; turn and cook until other sides are golden and crisp, about 1 minute. Transfer to a paper towel-lined wire rack to drain.
• Cut each toast diagonally into quarters and top with scallion greens.

SHRIMP TOASTS

Steps:

• In a deep-fryer heat oil to 365 degrees. In a food processor combine next 9 ingredients; puree until a slightly chunky paste is formed. Using a rolling pin, flatten bread, one slice at a time. Spread 1 to 2 tablespoons of shrimp paste evenly over bread, and roll up in a tight cylinder; brush edge with a little beaten egg to seal and let dry while you make more cylinders.
• When all shrimp paste is used, cut each cylinder in thirds into small logs. Dip both ends of each log into egg, then into sesame seeds. Deep-fry logs, in batches, until golden-brown, about 2 to 3 minutes, turning several times with a metal spoon. Using a slotted spoon, remove shrimp toasts and drain on paper towels; keep warm while you fry remaining batches. Sprinkle with coarse salt and serve immediately.

THAI SHRIMP TOAST WITH SESAME SEEDS

Steps:

• Slice the baguettes on the bias into one-quarter-inch slices.
• In a food processor, combine the remaining ingredients except the sesame seeds and vegetable oil. Mix thoroughly; the mixture should be spreadable. Spread the mixture on one side of each slice of bread, then roll the side with the shrimp mixture in the sesame seeds.
• Heat the oil in a deep-frying pan or pot to 350 degrees. Fry the toasts shrimp side down. When golden brown, flip each shrimp toast to the other side and cook for one minute. Drain on paper towels and serve immediately.

SESAME SHRIMP TOASTS

Steps:

• In a food processor blend sesame oil, soy sauce, cornstarch, egg white, scallions, garlic, gingerroot, and salt. Add shrimp and pulse until mixture is like paste but not completely smooth.
• Divide mixture among bread slices, spreading it evenly to edges, and sprinkle with sesame seeds. Cut each bread slice into 4 triangles.
• In a 6-quart heavy saucepan heat 1 1/2 inches oil to 350°F. on a deep-fat thermometer and fry shrimp toasts in batches, coated sides down first, about 1 minute on each side, or until golden. Transfer shrimp toasts with a slotted spoon to paper towels to drain and serve warm.

SHRIMP TOAST

Steps:

• In the bowl of a food processor, combine the shrimp, onion, ginger, 1/2 teaspoon salt, and pepper. Process until mixture is finely chopped. With the motor running, add the egg whites through the feed tube, and process until well combined.
• Place the breadcrumbs in a small bowl. Spread about 1/4 inch of shrimp mixture onto one side of each piece of bread, and coat with breadcrumbs; transfer to a baking sheet. Cover with plastic wrap, and chill up to 1 hour, if desired.
• Pour enough oil to come 1 1/2 inches up the sides of a large skillet, and heat to 360 degrees. Working in batches, add bread pieces to hot oil. Fry, turning occasionally, until golden brown on both sides, 2 to 3 minutes. Drain on paper towels; season with salt, if desired. Serve immediately.

SHRIMP TOAST RECIPE BY TASTY

Steps:

• Heat the oil in a large pot over medium heat until it reaches 350°F (180°C). Set a wire rack inside a baking sheet and place nearby.
• In a food processor, combine the shrimp, egg whites, soy sauce, rice wine vinegar, sesame oil, sugar, sambal, garlic, ginger, salt, and scallion whites and pulse until smooth.
• Trim the crusts off the bread, then cut diagonally into triangles.
• Spread 2 tablespoons of the shrimp paste evenly over each triangle of bread. Sprinkle the sesame seeds over the shrimp paste.
• Add the shrimp toasts, 3 at a time, to the hot oil, shrimp side down. Fry until the shrimp turns pink and the sesame seeds are light golden brown, about 2 minutes. Flip the toast over and fry on the other side until the bread is golden, about 1 minute. Transfer to the wire rack and let drain for 1 minute.
• Garnish the shrimp toast with the scallion greens and serve with soy sauce for dipping.
• Enjoy!