snacks

Shrimp Toast

November 06

I remember having these back in Ireland with my parents as a kid in Chinese restaurants, they’re serious comfort food. Who knew bread topped with shrimp and fried was so delicious!?

15mins
Serves 8

Method

Combine shrimp, egg, soy sauce, cornflour, and garlic in the bowl of a food processor. Pulse until extremely finely minced and everything is evenly combined. Spread the shrimp mixture evenly over one side of each piece of bread. Add enough oil to a large saucepan so that it’s about 1 inch deep and heat to 180°C/350°f. Place the sesame seeds into a wide dish and dip the edges of the shrimp side in, to evenly coat, but leaving most of the shrimp mix exposed.
Using a slotted spoon gently place into the preheated oil and fry in batches for 2 minutes on each side until golden. Remove onto a plate lined with kitchen paper. Repeat until all the pieces are cooked.
While the toasts are frying whisk together the coconut cream, curry paste and lemon juice in a small saucepan over a medium heat, simmer for 3-4 minutes until thickened.
To serve sprinkle the toasts with the spring onions and coriander and serve alongside the sauce.

9 oz peeled and deveined shrimp

1 egg white

1 tbsp soy sauce

1 tbsp cornflour

1 garlic clove, minced

4 slices of bread, crusts removed and sliced in half

Sesame oil, for frying

1/3 cup sesame seeds

To serve:

5 oz coconut cream

2 tbsp green curry paste

Squeeze lemon juice

2 spring onions, thinly sliced

Large handful coriander leaves

250g peeled and deveined shrimp

1 egg white

1 tbsp soy sauce

1 tbsp cornflour

1 garlic clove, minced

4 slices of bread, crusts removed and sliced in half

Sesame oil, for frying

50g sesame seeds

To serve:

150ml coconut cream

2 tbsp green curry paste

Squeeze lemon juice

2 spring onions, thinly sliced

Large handful coriander leaves

If you make this recipe, be sure to tag your photo #DonalSkehan

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snacks