Layers of texture and juiciness!
Shrimp toast is crispy, unctuous and savory.
You’ll need:
230g Shrimp, jumbo
2g Kosher salt
1 Baking soda
50g Water chestnuts
20g Scallions, thinly sliced
10g Cilantro, finely chopped
10g Fresh ginger root, peeled and grated
33 g Egg whites
4g Granulated sugar
4g Toasted sesame oil
2.5g Totole chicken bouillon powder
1.5g White pepper
15g Lard
6g Cornstarch
Shokupan (Japanese Milk Bread)
50g Sesame seeds
50g Neutral oil
Toast time:
Mix shrimp, salt, baking soda. Fridge 15 mins. Dice 85g shrimp. Add water chestnuts, scallions, cilantro, and ginger, and set aside. Transfer remaining shrimp to food processor.
Whisk together egg white, sugar, sesame oil, chicken powder, pepper. Scrape into processor with shrimp and lard. Process to a smooth paste, add cornstarch, process again. Transfer to bowl, combine with diced shrimp and veg.
Cut Shokupan to 3 slices. Pour sesame seeds in an even layer on a small plate. Spread roughly 125g shrimp mixture onto bread. Invert and press shrimp side onto sesame seeds and transfer, bread side down, to sheet pan. Repeat for remaining toasts.
Heat 30g oil in skillet on medium heat. Place toast, sesame side down, cook 8 to 10 mins. Carefully flip, cook 2 mins. Transfer to plate and repeat for remaining toasts. Cut to triangles, if desired, and serve!
So good, you can never have just one!
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