Crispy Fried Shrimp Toast

© Katherine Stetson

Warning: these are highly addictive!

  • 20 slices (½ inch thick ) of French Baguette (slightly stale)
  • Seasoned Soy Sauce, for dipping
  • Peanut oil, for frying

Shrimp Paste:

  • ½ pound raw shrimp, peeled and deveined
  • 1 tablespoon cornstarch
  • 1 tablespoon finely chopped shallot
  • 1 garlic clove, finely minced
  • 1 teaspoon rice wine
  • 1/2 teaspoon sesame oil
  • 1 egg white
  • ½ teaspoon sea salt
  • freshly ground pepper

Combine all shrimp paste ingredients in a food processor fitted with a steel blade and process into a paste.  Scoop mixture into a non-reactive bowl and refrigerate for at least one hour.

Pour peanut oil into an electric fryer or Dutch oven to a depth of two inches and preheat to 350 degrees.

Divide paste amongst the baguette slices and spread smoothly.  Drop toasts shrimp side down into hot oil and fry for one minute until golden.  Turn toasts over and fry an additional 45 seconds.  Remove toasts and drain well on paper towels.  Serve immediately with small bowls of Seasoned Soy Sauce.

Copyright © Katherine Stetson, all rights reserved.