Fried Shrimp Toasts

Name: Fried Shrimp Toasts
Ingredients: 1 tablespoon sugar; 2 tablespoons fresh lime juice; 2 tablespoons Asian fish sauce; 1 small Thai chile, stemmed and thinly sliced; 1/2 small garlic clove, minced; 1 pound shelled and deveined large shrimp; 1 large egg; 1 tablespoon tapioca flour; 3 small Thai chiles, stemmed and chopped; 2 teaspoons Asian fish sauce; 1 tablespoon sliced scallions, plus more for garnish; 2 teaspoons minced garlic; 2 teaspoons finely grated peeled fresh ginger; 1 1/2 teaspoons kosher salt; 24 baguette slices, cut 1/3 inch thick; 6 tablespoons canola oil; Cilantro, for garnish

17 ingredients

10 steps

Ingredients

1 tablespoon sugar
2 tablespoons fresh lime juice
2 tablespoons Asian fish sauce
1 small Thai chile, stemmed and thinly sliced
1/2 small garlic clove, minced
1 pound shelled and deveined large shrimp
1 large egg
1 tablespoon tapioca flour
3 small Thai chiles, stemmed and chopped
2 teaspoons Asian fish sauce
1 tablespoon sliced scallions, plus more for garnish
2 teaspoons minced garlic
2 teaspoons finely grated peeled fresh ginger
1 1/2 teaspoons kosher salt
24 baguette slices, cut 1/3 inch thick
6 tablespoons canola oil
Cilantro, for garnish

Directions

1

Make the Nuoc Cham In a small bowl, whisk the sugar with 1/2 cup of warm water until dissolved.
2

Whisk in all of the remaining ingredients.
3

Make the Shrimp Toasts In a food processor, combine all of the ingredients except the baguette slices, canola oil and garnishes and puree until nearly smooth.
4

Spread the mousse on the baguette slices.
5

Make the Shrimp Toasts In a large nonstick skillet, heat 3 tablespoons of the oil.
6

Add half of the toasts, mousse side down, and cook over moderate heat until golden, 2 minutes.
7

Flip the toasts and cook until browned on the bottom, 1 minute.
8

Transfer the toasts to paper towels to drain.
9

Repeat with the remaining oil and shrimp toasts.
10

Transfer the toasts to a platter, garnish with cilantro and scallions and serve with the nuoc cham.