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 HOT AND SOUR SOUP WITH SHRIMP TOAST

Steps:

• Saute ginger, onion, chiles and lemon grass until soft. Deglaze pan with fish sauce. Add chicken stock and lime leaves. Simmer and reduce the liquid by 20 per cent. Add vinegar, basil and pepper. Check for seasoning. Strain the soup. Add sauteed shiitakes and fresh enoki mushrooms. Ladle soup in soup plates. Garnish with shrimp toast and scallions.
• In a food processor, puree first 5 ingredients. Check for seasoning. Fold in scallions, cilantro and jicama. Spread the mixture on bread, cut in half on the diagonal and sprinkle with sesame seeds. Heat a deep fryer to 375 degrees F and fry until golden brown.

SHRIMP TOAST

Steps:

• Put the shrimp and egg white in a food processor and pulse until pasty but still a little chunky. Add the sriracha, salt, sesame oil, black pepper, garlic, scallions and lemongrass and pulse until just combined.
• Divide the mixture among the bread slices and spread in an even layer to the edge. At this point, you can freeze the toasts while you heat the oil (although freezing is not totally necessary, it makes for cleaner cuts and easier handling).
• Bring 1 1/2 inches of oil to 350 degrees F in a heavy-bottomed pot.
• Cut each bread slice into 4 squares and sprinkle with the sesame seeds. Carefully place each piece shrimp-side down into the oil. Fry until golden, 2 to 3 minutes. Remove onto a rack or paper towel. Serve immediately drizzled with sriracha.

THAI SHRIMP APPETIZERS

Steps:

• In a large bowl, combine the first 10 ingredients. Add the shrimp; turn to coat. Cover and refrigerate for 30 minutes. Drain and discard marinade; arrange shrimp on a serving plate.

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.

SHRIMP TOAST

Steps:

• In a medium skillet, heat the 3 cups of oil to 300 degrees F (150 degrees C).
• In a food processor, combine the shrimp, ginger, garlic and water chestnuts; grind to a paste. Add salt, pepper, sherry, egg white and baking soda. Process until smooth.
• Cut each slice of trimmed bread into quarters, forming 4 triangles each. Divide the shrimp mixture over each piece of bread; sprinkle with sesame seeds.
• Deep fry shrimp toast until golden brown. Drain on paper towels.

THAI-INSPIRED SHRIMP CAKES

Steps:

• Smash and mince the shrimp (don't mince too finely, you'll want some slightly larger pieces for texture).
• Dice the carrot lengthwise. Bring a small pot of water to a boil and par-boil the carrot until just barely tender, 2 to 3 minutes. Allow to cool enough to handle, and then mince the carrot.
• Add minced shrimp, carrot, minced water chestnuts, cilantro, egg white, rice wine vinegar, cornstarch, hoisin, sesame oil, ginger, fish sauce, sugar, salt, and pepper to the bowl of an electric stand mixer. With the flat paddle attached, set speed to medium and blend until the mixture really comes together and forms a sticky paste, about 5 minutes.
• Heat cooking oil in a large nonstick skillet. Form small flat patties with lightly oiled spoons or hands and fry in small batches (don't overcrowd the pan). Cook until golden brown and cooked all the way through, 2 to 3 minutes per side. Repeat until all of the shrimp mixture has been used. Serve warm or at room temperature.

SPICY SHRIMP MASALA

Steps:

• Pat shrimp dry, sprinkle with 1 teaspoon pepper and set aside.
• Heat ghee over medium heat in a wok or large (12-inch) frying pan until it has melted, about 30 seconds. Add ginger, garlic and onion and cook, stirring occasionally, until onion has softened, 5 to 7 minutes.
• Add chile powder, cumin, turmeric and Thai green chiles. Stir until fragrant, about 30 seconds. Add tomatoes and salt and cook, stirring occasionally, until the tomatoes have broken down and start to stick to the wok, about 15 minutes. Add coconut milk if you like it saucy.
• Add shrimp. Stir so that shrimp are evenly coated, and continue cooking, stirring occasionally so the shrimp cook evenly, until the shrimp turn pink and appear firm, 4 to 5 minutes.
• Turn off the heat, sprinkle with lemon juice, garam masala, cilantro and remaining ½ teaspoon black pepper. Serve with roti, store-bought pita or by itself.

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 PASTA

Steps:

• Soak noodles according to package directions. Meanwhile, in a large dry skillet over medium heat, toast curry powder until aromatic, about 1-2 minutes. Stir in shrimp, coconut milk, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, 5-6 minutes or until shrimp turn pink., Drain noodles. Add noodles and cilantro to pan; heat through. If desired, serve with lime wedges.