Shrimp and Water Chestnut Toasts |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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From Food & Wine, March 2006. I avoid anything fried, but this is done so briefly that there isn't much greasiness. I am hoping that maybe with some experimentation I can avoid that step altogether - maybe put the toasts under the broiler for a minute? Ingredients:
3/4 lb medium shrimp, shelled deveined and coarsely chopped |
4 tablespoons unsalted butter, softened |
6 canned water chestnuts, drained and cut into 1/8-inch dice |
2 large scallions, sliced crosswise |
1/4 cup shaoxing wine or 1/4 cup dry sherry |
1 tablespoon low sodium soy sauce |
1 teaspoon low sodium soy sauce |
1 tablespoon sesame oil |
1 teaspoon salt |
1 teaspoon sugar |
1 baguette, sliced 1/3 inch thick on the diagonal (24 slices) |
vegetable oil, for frying |
1/4 cup sesame seeds |
Directions:
1. Preheat the oven to 450°.
2. In a food processor, combine half of the shrimp with the butter and process until pureed.
3. In a large bowl, toss the rest of the shrimp with the water chestnuts, scallions, wine, soy sauce, sesame oil, salt and sugar.
4. Blend in the shrimp butter.
5. Spread about 1 1/2 tablespoons of the shrimp mixture on each baguette slice.
6. In a large skillet, heat 1/8 inch of vegetable oil until shimmering.
7. Put the sesame seeds in a small bowl. Dip each shrimp toast in the sesame seeds to coat the shrimp mixture.
8. Fry about 8 toasts at a time over moderately high heat, shrimp side down, until the shrimp mixture turns pink, about 25 seconds.
9. Using tongs, transfer the toasts to a large rimmed baking sheet, shrimp side up.
10. Repeat with the remaining toasts, adding more vegetable oil to the pan as needed.
11. Bake the toasts for about 5 minutes, or until the shrimp mixture is cooked through.
12. Serve hot.
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