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Shrimp Toast with Sweet Chile Sauce
Recipe adapted from Michael White, New York
Yield: 4 servings
Prep Time: 10 minutes, plus 20 minutes chilling
Cook Time: 4 minutes
Total Time: 34 minutes
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
1/8 teaspoon lime zest
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.
5. 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.