Prep 20 mins
Cook 20 mins
From Food & Wine, March 2006. I avoid anything fried, but this is done so briefly that there isn't much greasiness. I am hoping that maybe with some experimentation I can avoid that step altogether - maybe put the toasts under the broiler for a minute?
- 3⁄4 lb medium shrimp, shelled deveined and coarsely chopped
- 4 tablespoons unsalted butter, softened
- 6 canned water chestnuts, drained and cut into 1/8-inch dice
- 2 large scallions, sliced crosswise
- 1⁄4 cup shaoxing wine or 1⁄4 cup dry sherry
- 1 tablespoon low sodium soy sauce
- 1 teaspoon low sodium soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 baguette, sliced 1/3 inch thick on the diagonal (24 slices)
- vegetable oil, for frying
- 1⁄4 cup sesame seeds
- Preheat the oven to 450°.
- In a food processor, combine half of the shrimp with the butter and process until pureed.
- In a large bowl, toss the rest of the shrimp with the water chestnuts, scallions, wine, soy sauce, sesame oil, salt and sugar.
- Blend in the shrimp butter.
- Spread about 1 1/2 tablespoons of the shrimp mixture on each baguette slice.
- In a large skillet, heat 1/8 inch of vegetable oil until shimmering.
- Put the sesame seeds in a small bowl. Dip each shrimp toast in the sesame seeds to coat the shrimp mixture.
- Fry about 8 toasts at a time over moderately high heat, shrimp side down, until the shrimp mixture turns pink, about 25 seconds.
- Using tongs, transfer the toasts to a large rimmed baking sheet, shrimp side up.
- Repeat with the remaining toasts, adding more vegetable oil to the pan as needed.
- Bake the toasts for about 5 minutes, or until the shrimp mixture is cooked through.
- Serve hot.