SESAME SHRIMP TOASTS
Enjoy a Chinese dim sum favorite with your party guests. The shrimp paste is easy to make, and the deep frying doesn't require a big time commitment. Look for very thinly sliced white bread in the grocery store-if you can't find it, regular sliced bread can be thinned out with a quick pass of a rolling pin!
Provided by Food Network Kitchen
Categories appetizer
Time 1h15m
Yield 40 toasts (12 to 15 servings)
Number Of Ingredients 17
Steps:
- Make the shrimp paste: Process the egg white, ginger, garlic, 1 tablespoon of the soy sauce, 1 tablespoon of the sesame oil, the sherry, 3/4 teaspoon salt, 1/2 teaspoon of the brown sugar and several grinds of pepper in a food processor until all the ginger and garlic are pureed. Add the shrimp, and pulse until a thick paste forms. Transfer to a medium bowl, and fold in 2/3 of the scallions, the celery, water chestnuts and sesame seeds. (The shrimp paste can be refrigerated for up to 1 day.)
- Trim the crusts from the bread, and evenly divide the shrimp paste among the slices (about 2 heaping tablespoons each). Spread out into an even layer that completely covers the bread.
- Make the dipping sauce: Whisk together the remaining 2 tablespoons soy sauce, 1 teaspoon sesame oil and 1 teaspoon brown sugar, the lemon juice and a large pinch of salt in a small bowl.
- Fry the toasts: Line a baking sheet with paper towels. Fill a large, wide skillet with straight sides, with about 1 inch of vegetable oil. Attach a deep-fry thermometer to the skillet, and bring the oil to 375 degrees F over medium heat. Being careful of the hot oil splashing, put 5 to 6 shrimp toasts in the oil shrimp-side down and fry until the shrimp and the edges of the bread are golden brown, 2 to 3 minutes. Flip the pieces, and continue to fry until the bottoms are golden brown, about 1 minute more. (Adjust the heat as needed to maintain the temperature.) Transfer the shrimp toasts to the prepared baking sheet, and dab the tops with a paper towel to absorb some of the excess oil. Sprinkle the toasts all over with the remaining scallions and some sesame seeds and salt. Cut each toast into 4 triangles, and serve hot with the dipping sauce on the side.
SHRIMP TOASTS WITH SESAME SEEDS AND SCALLIONS
These dim sum-style shrimp toasts make a surprisingly simple-and utterly addictive-at-home snack. With this method, you don't even need a deep fryer to pull them off.
Provided by Andy Baraghani
Categories Bon Appétit Lemongrass Shrimp Shellfish Chile Pepper Sesame Appetizer Hors D'Oeuvre Cocktail Party Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free
Yield Serves 4
Number Of Ingredients 10
Steps:
- Pulse shrimp, chili paste, lemongrass, fish sauce, and ginger in a food processor until smooth. Season with salt and pulse again to combine. Transfer mixture to a medium bowl; stir in scallion whites.
- Place sesame seeds on a plate. Spread shrimp mixture over bread slices, extending all the way to edges. Press bread, shrimp side down, into sesame seeds to coat evenly.
- Pour oil into a large skillet to come 1/4" up sides and heat over medium-high until a small pinch of shrimp mixture sizzles when added to oil. Working in 2 batches, fry toasts, shrimp side down, until golden and crisp, about 2 minutes; turn and cook until other sides are golden and crisp, about 1 minute. Transfer to a paper towel-lined wire rack to drain.
- Cut each toast diagonally into quarters and top with scallion greens.
SESAME NOODLES
This homemade sauce makes a sweet and spicy foil for linguine. The best sesame noodles I have every had!
Provided by scoopnana
Categories Main Dish Recipes Pasta
Time 30m
Yield 8
Number Of Ingredients 10
Steps:
- Bring a pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and transfer to a serving bowl.
- Meanwhile, place a saucepan over medium-high heat. Stir in garlic, sugar, oil, vinegar, soy sauce, sesame oil, and chili sauce. Bring to a boil, stirring constantly, until sugar dissolves. Pour sauce over linguine, and toss to coat. Garnish with green onions and sesame seeds.
Nutrition Facts : Calories 370.9 calories, Carbohydrate 52 g, Fat 14.8 g, Fiber 2.9 g, Protein 7.9 g, SaturatedFat 1.3 g, Sodium 699.2 mg, Sugar 10 g
SESAME PRAWN TOAST
Use up leftover bread to make that classic Chinese starter - sesame prawn toast. Serve with soy or a sweet & sour sauce for dipping
Provided by Diana Henry
Categories Side dish, Snack, Starter, Treat
Time 45m
Number Of Ingredients 12
Steps:
- Put the prawns, garlic, ginger, egg white, sugar and soy in a food processor and blitz to a paste. Stir in the spring onion. Scrape into a bowl, cover and chill for 30 mins.
- Brush one side of each piece of bread with sesame oil. Spread the prawn mixture on top, taking it right to the edges of the bread. Brush the beaten egg carefully over the top and sides and sprinkle liberally with sesame seeds so they stick all over.
- Heat 2-3cm oil in a sauté pan or deep frying pan until hot, and cook each piece of bread (it's easier to cook one at a time), unspread-side down for 1½ mins, then carefully turn over and cook for 1-2 mins on the prawn side or until the sesame seeds are golden and the prawn paste cooked through. Cut each piece into four triangles. Serve with soy sauce (or a sweet & sour sauce) for dipping, if you like.
Nutrition Facts : Calories 372 calories, Fat 27 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 19 grams protein, Sodium 0.7 milligram of sodium
SESAME PRAWN TOASTS
This is a real good sesame seed recipe for those who like prawns! It's from the FOOD column by Anjali Vellody, Weekend.
Provided by Charishma_Ramchanda
Categories < 60 Mins
Time 50m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Put the prawns, haddock, one egg, salt and pepper to taste in the processor bowl.
- Fit the metal chopping blade and process until smooth.
- Spread evenly over the toast.
- Beat the other egg in a bowl.
- Brush it over the fish mixture.
- Press it down onto the sesame seeds until evenly coated.
- Deep fry each slice separately in hot oil for 2 minutes.
- Drain excess oil on a clean paper napkin.
- Cut into 8-12 fingers.
- Serve warm, garnished with watercress.
- Enjoy!
Nutrition Facts : Calories 416.1, Fat 16.5, SaturatedFat 3.3, Cholesterol 330, Sodium 957.3, Carbohydrate 30.7, Fiber 3.3, Sugar 2.4, Protein 35.4
BENNE COOKIES
Emily Meggett, who published her first cookbook, "Gullah Geechee Home Cooking: Recipes From the Matriarch of Edisto Island," at 89, learned how to make these crisp wafer cookies from her grandmother who learned from generations before. Benne seeds, sesame seeds that enslaved Africans brought with them to the southeastern shores of America, have long been a staple in Gullah Geechee cooking. They are an important component in rice dishes and savory crackers and are the stars of these buttery wafers. Regular sesame seeds will work fine, especially if you toast them in butter, but Mrs. Meggett suggests you try to buy benne seeds, an heirloom seed that is available online. They have a nutty, almost burned honey flavor and bring out the umami in the cookies.
Provided by Kim Severson
Categories snack, cookies and bars, dessert
Time 1h
Yield About 40 cookies
Number Of Ingredients 9
Steps:
- Heat the oven to 350 degrees. Lightly grease 2 large cookie sheets with butter.
- Melt 1 tablespoon butter in a cast-iron skillet over medium heat and add the benne seeds, stirring them until coated. Toast the seeds, stirring frequently, until fragrant and darkened a shade, 2 to 3 minutes. Take care not to burn the seeds and turn down the heat if needed. Scrape onto a plate and let cool completely.
- Whisk the flour, baking soda and salt together in a medium bowl.
- In a large bowl, cream together the remaining 8 tablespoons/115 grams butter and both sugars until well combined and fluffy. Add the egg and beat well. Add the cooled toasted benne seeds and the vanilla, then stir in the flour mixture.
- Drop rounded teaspoonfuls of the cookie dough at least 2 1/2 inches apart on 1 prepared cookie sheet. Bake for 8 to 10 minutes, until golden brown around the edges. Remove the wafers from the cookie sheet immediately and place on waxed or parchment paper to cool. Repeat with the remaining dough on the second cookie sheet, reusing the first sheet when it's cool, if needed.
SESAME SHRIMP TOASTS
Categories Shellfish Appetizer Fry Cocktail Party Shrimp Winter Gourmet Sugar Conscious Kidney Friendly Pescatarian Dairy Free Peanut Free Tree Nut Free
Yield Makes 48 hors d'oeuvres
Number Of Ingredients 12
Steps:
- In a food processor blend sesame oil, soy sauce, cornstarch, egg white, scallions, garlic, gingerroot, and salt. Add shrimp and pulse until mixture is like paste but not completely smooth.
- Divide mixture among bread slices, spreading it evenly to edges, and sprinkle with sesame seeds. Cut each bread slice into 4 triangles.
- In a 6-quart heavy saucepan heat 1 1/2 inches oil to 350°F. on a deep-fat thermometer and fry shrimp toasts in batches, coated sides down first, about 1 minute on each side, or until golden. Transfer shrimp toasts with a slotted spoon to paper towels to drain and serve warm.
SESAME CHICKEN TOAST
Make and share this Sesame Chicken Toast recipe from Food.com.
Provided by Jewelies
Categories Lunch/Snacks
Time 30m
Yield 24 toasts
Number Of Ingredients 8
Steps:
- Combine chicken, garlic, ginger, cornstarch and egg white in a bowl.
- Cut the bread into triangles.
- Remove crusts from the bread and spread the chicken mixture over one side of each slice.
- Dip the bread, chicken-side-down into the sesame seeds, to coat.
- Just before serving, deep-fry the chicken toasts in hot oil until well browned, starting with the paste side down and then turning over.
- Drain on absorbent paper.
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