Shrimp Toast with Sweet Chile Sauce Recipe | Tasting Table
Prep Time:
30 minutes
Cook Time:
4 minutes
Servings:
4 servings
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.