| Servings |
pieces
|
Ingredients
- 200 grams raw shrimp with shells prefer wild Argentinian
- 2 small garlic cloves finely minced
- 1/2 teaspoon sriracha or another hot chili paste
- 1 teaspoon fish sauce
- 1/2 teaspoon lemon juice
- 2 teaspoons tapioca starch
- 1/8 teaspoon white pepper
- 1/2 teaspoon sesame oil
- 2 green onions finely diced, whites only
- 1/4 cup white sesame seeds
- 3 slices square sandwich bread crusts removed
- Sunflower oil for frying around 1 cup
Ingredients
|
|
Instructions
- Peel, clean and devein shrimp. Place shrimp in a food processor and pulse a few times just until it becomes a smooth paste. Transfer mixture to a bowl and stir in the garlic, sriracha, fish sauce, lemon juice, tapioca starch, pepper, oil and onion. Cover and refrigerate for 30 minutes.
- Place sesame seeds on a piece of parchment paper. Spread shrimp mixture (minus one tablespoon) over entire bread slices. Press bread, shrimp side down, into sesame seeds to coat. Set aside.
- Pour oil into a large skillet (around 11 inches) with deep sides and heat over medium-high. The oil is ready when you can drop a piece of shrimp mixture into the oil and it sizzles. Fry the bread, shrimp side down, until golden crisp, about 2 minutes. Watch carefully and check often. Turnover the bread and cook until golden crisp on the other side, about 1 minute.
- Carefully transfer the toasts, shrimp side up, to a wire rack with paper towel, let rest for 2 minutes. Place on cutting board and cut each toast into quarters (triangle) with a serrated knife. Serve immediately.