Shrimp Toast Points

Shrimp Toast PointsShrimp Toast Points with a sweet-and-spicy sauce make a delectable starter for your spring and summer meals.

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
  1. 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.
  2. 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*
  1. In a small bowl, stir together 2 tablespoons water and cornstarch until dissolved.
  2. 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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