Shrimp Toast with Sweet Chile Sauce

By stancec44

Ingredients

• Sweet Chile Sauce:
• 1 pound (16 – 20 count) shrimp, peeled and deveined
• 1 tablespoon grated ginger
• 1 tablespoon soy sauce
• 1 teaspoon finely minced garlic
• 1 teaspoon sesame oil
• 1/4 teaspoon salt
• A pinch of white pepper
• 4 slices stale white bread, sliced 1/2 inch thick, crust trimmed
• 1/4 teaspoon white sesame seeds
• 1/4 teaspoon black sesame seeds
• 1/4 cup canola oil
• Scallions (white and light green parts only), for garnish
• Cilantro sprigs, for garnish
• 1/2 cup of sweet chile sauce, preferably Mae Ploy brand
• 1 teaspoon Worcestershire sauce
• 1 teaspoon lemon juice
• 1/2 teaspoon lime juice
• 1/8 teaspoon lime zest

Details

Servings 4
Adapted from tastingtable.com

Preparation

Step 1

1. Place the shrimp, ginger, soy sauce, garlic, sesame oil, salt and white pepper in a food processor and pulse 2 or 3 times until finely chopped but not puréed. Spread an even layer of the shrimp mixture on each slice of bread, about ¾ of an inch thick. Top each with some of the white and black sesame seeds. If the bread slices are not completely dry, bake at 180° for 20 minutes.

2. Transfer shrimp toasts to a baking sheet and chill in the freezer for 20 minutes.

3. Make the chile sauce: In a small bowl mix the sweet chile sauce, Worcestershire sauce, lemon juice and lime juice and zest

4. Heat the canola oil in a large skillet over medium-high heat. When the oil is shimmering but not smoking, add the toasts, shrimp side down. Cook until the edges of the bread turn golden brown, about 2 minutes, then flip and cook for 2 minutes more. Carefully remove from pan and transfer to a paper towel-lined baking sheet to drain.

5. Cut each toast diagonally to form 2 triangles for a total of 8 pieces. Garnish each toast with scallion and cilantro and serve the chile sauce on the side.