Shrimp Toast Points with a sweet-and-spicy sauce make a delectable starter for your spring and summer meals.
Shrimp Toast Points
Makes 4 servings
Ingredients
- 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
Instructions
- 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
Ingredients
- 2 tablespoons water
- 1 tablespoon cornstarch
- ⅓ cup sugar
- ⅓ cup rice vinegar
- 1½ tablespoons hot chili paste*
Instructions
- 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.
Notes
*We used sambal oelek.
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