This Thai version of sesame shrimp toast features the flavors of fish sauce, lemongrass and fresh limes for a bit of a cool twist. Enjoy this as a nice, crispy snack with an ice cold beer or serve as a fancy appetizer for your next party. Your friends are gonna love this one!
14 Ounce, peeled and de-veined (Keep the shells for fish stock)
1 Teaspoon, minced
2 Clove (10 gm), minced
2 Medium, freshly minced
1 Teaspoon, grated and juiced
1 Teaspoon (Used to tighten the mixture if too thin) (Optional)
White bread slices
8 Medium (Crusts discarded)
1⁄2 Cup (8 tbs)
1⁄2 Bunch (50 gm)
Oil/Canola or peanut oil
1 Cup (16 tbs) (For deep frying)
Thai chili sauce
1⁄2 Cup (8 tbs) (as a dip)
1. In a food processor, add the shrimp, 1 egg, lemongrass, garlic cloves, Thai chilies, fish sauce, the juice from the grated ginger and a pinch of salt.
2. Process until the mixture forms a thick paste. If it’s too thin, add cornstarch and mix. Set aside.
3. On a chopping board cut the crusts of the bread. Spread about a tablespoon of the shrimp mixture on the bread slices and dip the shrimp side into a saucer with sesame seeds to coat it well.
4. In a cast iron skillet heat about a couple of inches of oil and make sure the oil is at the right temperature (you should be able to fry a bread piece in 30 seconds, that is about 350 F). If it is too hot, the shrimp won’t cook. If the oil is too cool, the bread will absorb the oil and will result in a greasy toast.
5. When the oil is ready, carefully place the toast in the oil, shrimp side down. Cook for about 30-45 seconds or until its golden brown.
6. Turn over and cook the other side for the same amount of time. When done, gently take it out and drain on a tray with paper towels.
5. To serve, cut the toast into triangles or sticks, garnish with chopped cilantro leaves and enjoy with Spicy Thai Chili sauce and fresh lime wedges.