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Japanese Shrimp Toasts
Credit:
Con Poulos
Recipe Summary
prep: 30 mins
total: 35 mins
Yield: Makes 36
Ingredients
Ingredient Checklist
4 scallions, white and light-green parts separated from dark-green tops
2 cloves garlic, smashed and peeled
4 teaspoons chopped fresh ginger (from a 1-inch piece)
1 pound peeled, deveined shrimp, preferably wild domestic
1 tablespoon white miso paste
1/2 teaspoon finely grated lime zest, plus 2 tablespoons fresh juice
Kosher salt and freshly ground pepper
8 slices white sandwich bread, such as Pepperidge Farm, flattened with a rolling pin, crusts removed
3 tablespoons white or black sesame seeds, or a combination
Vegetable oil, for frying
Cook's Notes
The toasts can be fried a few hours ahead and reheated on baking sheets in a preheated 425°F oven until warm and crisp again, about three minutes.
Gallery
Japanese Shrimp Toasts
Credit:
Con Poulos
Recipe Summary
prep: 30 mins
total: 35 mins
Yield: Makes 36
Gallery
Japanese Shrimp Toasts
Credit:
Con Poulos
Japanese Shrimp Toasts
Credit:
Con Poulos
Japanese Shrimp Toasts
Recipe Summary
prep: 30 mins
total: 35 mins
Yield: Makes 36
Recipe Summary
prep: 30 mins
total: 35 mins
Yield: Makes 36
prep: 30 mins
total: 35 mins
prep:
30 mins
total:
35 mins
Yield: Makes 36
Makes 36
Ingredients
Ingredients
- 4 scallions, white and light-green parts separated from dark-green tops
- 2 cloves garlic, smashed and peeled
- 4 teaspoons chopped fresh ginger (from a 1-inch piece)
- 1 pound peeled, deveined shrimp, preferably wild domestic
- 1 tablespoon white miso paste
- 1/2 teaspoon finely grated lime zest, plus 2 tablespoons fresh juice
- Kosher salt and freshly ground pepper
- 8 slices white sandwich bread, such as Pepperidge Farm, flattened with a rolling pin, crusts removed
- 3 tablespoons white or black sesame seeds, or a combination
- Vegetable oil, for frying
Directions
Pulse white and light-green scallion parts with garlic and ginger in a food processor until finely chopped. Add shrimp, miso, and lime zest and juice; season with salt and pepper. Pulse until mixture becomes a sticky paste. Divide among bread slices (3 tablespoons each), spreading evenly to edges. Sprinkle tops with sesame seeds, gently pressing with flattened palms to adhere.
Heat 1/2 inch oil in a large straight-sided skillet (preferably cast iron) over medium. When oil shimmers, add shrimp bread, sesame-side down, in a single layer (3 to 4 pieces at a time, depending on size of skillet). Fry until shrimp paste is golden brown and just cooked through, 1 1/2 to 2 minutes. Flip and continue cooking until golden on bottoms, about 1 minute more. Transfer to rimmed baking sheets lined with wire racks to drain and crisp.
Thinly slice scallion tops; sprinkle evenly over shrimp toasts. Cut each toast into 4 triangles. Serve warm.
Cook's Notes
The toasts can be fried a few hours ahead and reheated on baking sheets in a preheated 425°F oven until warm and crisp again, about three minutes.
Cook’s Notes
The toasts can be fried a few hours ahead and reheated on baking sheets in a preheated 425°F oven until warm and crisp again, about three minutes.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Japanese Shrimp Toasts
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Japanese Shrimp Toasts
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
