My love for Chinese dimsum shrimp toast inspired me to come with my own version that lean on the Thai flavors I grew up with. It's much easier than you think to make and WAY less greasy than the ones I've had at the restaurants. Give it a try and bon appetit!
Ingredients:
4 slices of bread (lightly toasted)
260g raw jumbo shrimp (deveined and shelled) - approx 15-16 pieces
2 tbs fresh cilantro (finely chopped)
1 cup fresh or frozen corn kernels
1/2 tsp garlic powder
2 tsp cornstarch
2 tsp healthy boy brand mushroom soy sauce
1/2 tsp white pepper
1 tsp sesame seed oil
*Vegetable oil for frying
Instructions:
Mince the shrimp by chopping on your cutting board with a meat cleaver OR using a food processor. I personally like to chop by hand to get more texture in the shrimp.
In a large bowl, combine the minced shrimp, cilantro, corn, garlic powder, cornstarch, soy sauce, sesame seed oil and pepper together until all the ingredients are fully incorporated.
Equally divide the shrimp mixture by 4 and spread the mixture on the 4 slices of toasted bread. Cut the shrimp topped bread diagonally so you have 4 triangles from each slice of bread.
In a large wok or frying pan, add 1/2 inch of oil to the pan and heat on medium high heat until hot (350 F/177 C). Once oil is hot, add shrimp toast (shrimp topping face down) into the pan. Once light brown, flip over until the toast side is light brown...the toast side will be quicker than the shrimp side so please keep an eye on it. Remove shrimp toast pieces from the pan and onto a paper towel lined colander. Repeat with remaining shrimp toast pieces.
Dipping sauce:
Mae Ploy Sweet Chili Sauce (in video) or try my apricot sweet & sour sauce recipe:
Apricot Sweet and Sour Sauce Recipe
1 can / 15.25 oz of apricot halves in heavy syrup
1/4 cup / 60 ml - water
1/3 cup / 80 ml - vinegar (apple cider, white or rice vinegar all work well)
1/2 cup / 100 g - sugar (use less sugar if your apricot syrup is sweet already)
1/4 teaspoon salt
1 tablespoon cornstarch mixed with 2 tablespoons of water (to make cornstarch slurry)
Puree or blend the contents of the apricots in syrup together. Pour apricot puree in a small pot over medium heat, add water, vinegar and sugar and heat until mixture starts to bubble. Once bubbling, add the cornstarch slurry while constantly stirring the sauce. Keep stirring until the sauce is lightly boiling. Pour in a heat safe container to completely cool. Can be made in advance and stored in the fridge until serving.
#aycewithalisa #shrimptoast #thairecipes #chinesedimsum
----------------------------------------------------------------------------
Follow Alisa on
Instagram / aycewithalisa
Credits:
Video Editing, Music Production, and Original Music by
/ aprohike
/ aprohike
Equipment Used:
Main Camera - Nikon D3200 DSLR
Lens - Nikon VR 18-55mm 1:3.2-5.6G
Secondary Cameras - iPhone 7s with Moment 18mm Wide Angle Lens and iPhone 11
Microphone - Movo WMX-1 Wireless Lavalier Mic
Audio Recorder - Tascam DR-60D MKII
Video Editing Program - Davinci Resolve
Негізгі бет Shrimp Toast Recipe
Пікірлер: 8