Vietnamese Shrimp Toast
This Vietnamese shrimp toast recipe is easy to prepare and packed with flavor. It can be made with just about any bread, but is best prepared with a baguette.
Servings: 4 people
Ingredients
- 1/2 pound raw peeled and deveined shrimp
- 1/2 tsp sesame oil
- 1 tsp minced ginger
- 2 garlic cloves, minced
- 1 tablespoon soy sauce
- 1/2 teaspoon fish sauce
- 2 tablespoons mayonnaise
- 2 tablespoons chopped cilantro
- 2 green onions, thinly sliced
- 2 egg whites
- 1/2 tsp kosher salt
- 1/4 teaspoon black pepper
- 1 French baguette cut in half longways
Instructions
- Heat 2 tablespoons cooking oil over medium heat.
- Add all of the ingredients (except the bread) to a food processor or blender.
- Pulse the shrimp mixture until you achieve a smooth paste.
- Using a spatula, spread a ¼-inch thick layer of the shrimp paste onto the cut side of each piece of bread.
- Place each shrimp toast in the pan, shrimp side down. Cook for around 3-4 minutes. You should have a nice golden brown crust.
- Flip the toast over. Cook the bottom side of the bread until it is lightly toasted. This takes between 2-3 minutes.
- Season with a little salt. Garnish with fresh herbs (cilantro or Thai basil), toasted peanuts or sesame seeds. Serve warm.
NOTES
- For best results, use a crusty baguette and spread the shrimp paste evenly at about ¼ inch thick. Thinner layers may dry out, while thicker layers might not cook evenly.
- Leftovers can be stored in an airtight container in the fridge for 2 days or frozen for up to 1 month. Reheat in a 300°F oven until warmed through.
- Want more shrimp dish ideas? Browse my shellfish recipes for dishes like Cajun shrimp deviled eggs, shrimp ceviche, and fried shrimp heads.
Make this recipe?Mention @Larry__White or tag #WildGameGourmet!