Add the shrimp mousse filling on top of the toast.
Prepare the white toast by cutting them into pieces. Working with 8 to 10 bread triangles at a time, fry bread, shrimp side down, until shrimp side is golden. The cooking process involves 3 steps: Prepare the shrimp mousse or shrimp filling. In a large skillet, heat 1 cup vegetable oil over medium-high heat until shimmering-hot. Pour oil to a depth of 1/8 inch in a large skillet heat over medium-high until shimmering. Gently flatten each slice of bread with your hands.
SHRIMP TOAST UPGRADE
If you want to upgrade your Spilled Milk subscription, here’s an offer for 25% off your first year. Step 1: In a medium bowl, combine 1 pound shrimp, 1 large egg, 2 tablespoons cilantro stems, 4 finely minced garlic, 1 teaspoon white pepper, and 1 teaspoon salt. Premium subscribers not only get the recipe, but a video of me making it. Combine the shrimp, egg, cilantro, scallions, cornstarch, garlic, soy sauce, and ginger in the bowl of a food processor.
SHRIMP TOAST CRACK
Remove and plunge into an ice bath, crack the shells carefully and you can remove the raw meat for many uses, including this one. Dip the lobster in boiling water for 1 minute, which will kill it and cook the meat just enough to remove it from the shell. Let the live lobster come to room temperature. Remove and plunge into an ice bath, crack the shells carefully and you can remove the raw meat for many uses including this one if you are so inclined.Īnd yes, I have tried this with lobster and it works beautifully as well. Originally a Chinese appetizer called Hatosi, Shrimp Toast is a simple finger food that makes for a great canape at parties. Dip the lobster in boiling water for 1 minute. Let the lobster come to room temperature. I have also tried this with lobster, and it works beautifully as well. Step 6 Serve fresh with a garnish of chopped scallions.
Repeat for remaining triangles, adjusting heat as needed. Flip and fry the other side until golden, 30 seconds or so. In many parts of the country there are live local shrimp in markets, and this is a great change-of-pace dish. Working in batches of four triangles at a time, carefully slide them shrimp-side down into the oil. And the simple fact is that this little tasty treat is a 12-month-a-year delicious plateful of awesome.
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