Shrimp Toast with Sweet Chile Sauce

Recipe adapted from Michael White, New York

To learn more, read "White on Rice" in our National edition.

Recipe adapted from Michael White, New York

Shrimp Toast With Sweet Chile Sauce
No Ratings
When the master of Italian cooking isn't making pasta at his restaurants, chef Michael White is really into Asian food. Make his shrimp toast--gingery chunks of shrimp are pressed into crisp toast and topped with sesame seeds!
Prep Time
30
minutes
Cook Time
4
minutes
Servings
4
servings
Total time: 34 minutes
Ingredients
  • :::Shrimp Toast: :::
  • 1 pound (16 – 20 count) shrimp, peeled and deveined
  • 1 tablespoon grated ginger
  • 1 tablespoon soy sauce
  • 1 teaspoon finely minced garlic
  • 1 teaspoon sesame oil
  • ¼ teaspoon salt
  • A pinch of white pepper
  • 4 slices stale white bread, sliced ½ inch thick, crust trimmed
  • ¼ teaspoon white sesame seeds
  • ¼ teaspoon black sesame seeds
  • ¼ cup canola oil
  • Scallions (white and light green parts only), for garnish
  • Cilantro sprigs, for garnish
  • :::Sweet Chile Sauce: :::
  • ½ cup of sweet chile sauce, preferably Mae Ploy brand
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon lemon juice
  • ½ teaspoon lime juice
  • ⅛ teaspoon lime zest
Directions
  1. Place the shrimp, ginger, soy sauce, garlic, sesame oil, salt and white pepper in a food processor and pulse 2 or 3 times until finely chopped but not puréed. Spread an even layer of the shrimp mixture on each slice of bread, about ¾ of an inch thick. Top each with some of the white and black sesame seeds. If the bread slices are not completely dry, bake at 180° for 20 minutes.
  2. Transfer shrimp toasts to a baking sheet and chill in the freezer for 20 minutes.
  3. Make the chile sauce: In a small bowl mix the sweet chile sauce, Worcestershire sauce, lemon juice and lime juice and zest 4. Heat the canola oil in a large skillet over medium-high heat. When the oil is shimmering but not smoking, add the toasts, shrimp side down. Cook until the edges of the bread turn golden brown, about 2 minutes, then flip and cook for 2 minutes more. Carefully remove from pan and transfer to a paper towel-lined baking sheet to drain.
  4. Cut each toast diagonally to form 2 triangles for a total of 8 pieces. Garnish each toast with scallion and cilantro and serve the chile sauce on the side.
Rate this recipe