Shrimp Toast Points
Makes 4 servings
- 6 slices water chestnut
- 1½ teaspoons ground ginger
- ½ cup medium fresh shrimp, peeled and deveined
- 1 green onion (green part only)
- 2 tablespoons beaten egg
- 1 tablespoon cold unsalted butter
- ¼ teaspoon kosher salt
- ¼ teaspoon toasted sesame seed oil
- 4 thin slices white sandwich bread
- 4 tablespoons vegetable oil, divided
- Sweet Chili Sauce (recipe follows)
- Garnish: toasted sesame seeds, sliced green onion
- In the work bowl of a food processor, place water chestnuts and ginger; pulse until finely minced. Scrape sides of bowl, and add shrimp, green onion, egg, cold butter, salt, and sesame seed oil; pulse until a paste consistency is reached with a few pieces remaining. Spread 1 tablespoon shrimp paste onto each bread slice, and cut in half diagonally.
- In a small nonstick skillet, heat 2 tablespoons vegetable oil over medium heat. Carefully place two triangles in skillet, shrimp side down; fry until golden brown, 1½ to 2 minutes per side. Repeat with remaining 2 tablespoons vegetable oil and remaining shrimp triangles. Let drain on paper towels. Garnish with sesame seeds and green onion, if desired. Serve warm with Sweet Chili Sauce.
Sweet Chili Sauce
- 2 tablespoons water
- 1 tablespoon cornstarch
- ⅓ cup sugar
- ⅓ cup rice vinegar
- 1½ tablespoons hot chili paste*
- In a small bowl, stir together 2 tablespoons water and cornstarch until dissolved.
- In a small saucepan, bring sugar and vinegar to a simmer over medium heat. Simmer until sugar is dissolved, 7 to 10 minutes. Stir in chili paste and cornstarch mixture; bring to a boil. Remove from heat, and let cool completely. Refrigerate for up to 1 week.
*We used sambal oelek.
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