Fried Shrimp Toasts

By DreiFromBK

Ingredients

• 1 tablespoon sugar
• 2 tablespoons fresh lime juice
• 2 tablespoons Asian fish sauce
• 1 small Thai chile, stemmed and thinly sliced
• 1/2 small garlic clove, minced
• 1 pound shelled and deveined large shrimp
• 1 large egg
• 1 tablespoon tapioca flour
• 3 small Thai chiles, stemmed and chopped
• 2 teaspoons Asian fish sauce
• 1 tablespoon sliced scallions, plus more for garnish
• 2 teaspoons minced garlic
• 2 teaspoons finely grated peeled fresh ginger
• 1 1/2 teaspoons kosher salt
• 24 baguette slices, cut 1/3 inch thick
• 6 tablespoons canola oil
• Cilantro, for garnish

Details

Servings 24
Cooking time 40mins
Adapted from foodandwine.com

Preparation

Step 1

MAKE THE NUOC CHAM
In a small bowl, whisk the sugar with 1/2 cup of warm water until dissolved. Whisk in all of the remaining ingredients.

MAKE THE SHRIMP TOASTS
In a food processor, combine all of the ingredients except the baguette slices, canola oil and garnishes and puree until nearly smooth. Spread the mousse on the baguette slices.

In a large nonstick skillet, heat 3 tablespoons of the oil. Add half of the toasts, mousse side down, and cook over moderate heat until golden, 2 minutes. Flip the toasts and cook until browned on the bottom, 1 minute. Transfer the toasts to paper towels to drain. Repeat with the remaining oil and shrimp toasts. Transfer the toasts to a platter, garnish with cilantro and scallions and serve with the nuoc cham.