Shrimp Toast with Wasabi Sauce (Emeril Lagasse) |
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Prep Time: 20 Minutes Cook Time: 12 Minutes |
Ready In: 32 Minutes Servings: 24 |
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Ingredients:
2 cloves garlic |
2 tablespoons finely chopped peeled fresh ginger |
1 tablespoon rice wine or medium-dry sherry |
1 teaspoon sugar |
1 tablespoon cornstarch |
1 large egg white |
1 tablespoon soy sauce |
1 pound rock shrimp |
1/4 cup diced (1/8-inch) peeled jicama |
2 scallions (white and green parts), thinly sliced |
about 6 cups peanut oil, for frying |
12 very thin slices firm white sandwich bread, crusts discarded |
1/4 cup sesame seeds |
24 cilantro sprigs, for garnish |
wasabi sauce, recipe follows |
Directions:
1. In a food processor blend the garlic, ginger, rice wine, sugar, cornstarch, egg white, and soy sauce. Add the shrimp, pulsing the motor, until mixture is paste-like but not completely smooth. Transfer to a bowl. Stir in jicama and scallions.
2. Heat peanut oil in a deep saucepan over moderately high heat until it registers 350 degrees F on deep-fat thermometer. While oil is heating, divide shrimp spread among bread slices (about 2 tablespoons per slice), spreading evenly to edges of bread. Sprinkle with sesame seeds, pressing gently to stick.
3. Fry 2 bread slices, shrimp sides down, until shrimp is browned, about 1 minute. Turn over and fry until undersides are golden, about 30 seconds. Transfer to paper towels to drain. Fry remaining slices in same manner. Cut each toast diagonally into 2 triangles. Garnish with cilantro sprigs. Drizzle with Wasabi Sauce and serve immediately.
4. Wasabi Sauce:
5. 1/2 cup water
6. 3 tablespoons wasabi powder (horseradish powder)
7. 2 tablespoons soy sauce
8. 1 tablespoon rice wine or medium-dry sherry
9. 2 teaspoons dark sesame oil
10. Whisk all ingredients together in a small bowl. Let stand for 30 minutes before using.
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