Thai Shrimp Toast Recipes

THAI SHRIMP TOAST

Steps:

• Chop up shrimp and mix with pork.
• In another bowl mix cilantro, garlic, salt, and pepper, then add into shrimp and pork mixture.
• Add in egg and soy sauce.
• Divide the mixture into 10 parts.
• Spread mixture onto the bread and sprinkle with sesame seeds.
• Heat oil in a wok or pan until hot.
• Place bread in hot oil face down; cook until golden.
• Remove and place it on paper towel to remove excess oil.
• Serve with Thai sweet chili sauce.

THAI-STYLE PRAWN TOAST | MARION' KITCHEN

Steps:

• Step 1.Place the prawns, fish, makrut lime leaves, coriander, egg white, salt and sugar in the bowl of a food processor. Pulse until a smooth mousse forms. Spread the mixture generously onto the rounds of baguette. Place on a large tray. Sprinkle the tops with sesame seeds. NOTE - at this point you can store the uncooked prawn toasts in the fridge for up to a day or pop them in the freezer for up to a month.
• Step 2.To make the tangy sauce, whisk together the ingredients and set aside for at least 10 minutes to allow the sugar to dissolve.
• Step 3.Fill a saucepan or wok to about 1/3 capacity with the vegetable oil. Heat over high heat. Once the oil is hot (325°F or 165°C or when a wooden spoon dipped into the oil forms small little bubbles) place the toasts in filling side down. Flip them a couple of times as they cook to ensure an even colour. Drain on kitchen paper.
• Step 4.Toss the herbs with a little of the tangy sauce. Pile the warm toasts onto a serving plate. Top with herbs and drizzle with extra tangy sauce. Serve straight away with napkins!

THAI SHRIMP TOAST MEETS BITTER MELON

Steps:

• Cut the melon lengthwise and remove the seeds and fiber.
• Place in a brine of 1 tablespoon salt and a cup of water. Adding more water to cover.Let the bitter release into the water for 1-2 hours.
• Rinse and towel dry. place on a paper towel while preparing the paste.
• Cut again lengthwise to form long beds to place the shrimp paste.
• Place the remaining ingredients except the oil in a blender or food processor and pulse to form an even paste.
• Heat oil over medium high heat.
• Top each melon slice with shrimp paste.
• Place melon side down in hot oil and fry for 3 minutes,.
• Turn 1/3 way and fry for 1-2 minutes.
• Turn another 1/3 way and fry 1-2 minutes.
• Turn back to melon side and fry 1 more minute.
• remove and drain on paper towel.
• Serve as finger food or as a side to a meal.

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.

BAKED SHRIMP TOASTS

Steps:

• Preheat oven to 400°F.
• Line a baking sheet with aluminum foil or parchment paper.
• Place bread on baking sheet and brush with oil.
• Bake 5 minutes (oil side up).
• Set tray aside to cool.
• In a medium bowl beat the garlic chili pepper sauce and egg.
• Add shrimp, scallions, garlic and cilantro.
• Mix well.
• Flip bread over and spoon shrimp mixture on top, spreading evenly to edges.
• Sprinkle with sesame seeds, and using a pastry brush, dab shrimp with oil.
• Bake 10 minutes.
• Cut each bread slice into 4 triangle or square shaped pieces and serve.
• *For ease of entertaining; the filling can be prepared the day before and refrigerated, as well as the first baking of bread. Store cooled bread on its tray or in a plastic bag.