Shrimp Toasts with Cucumber Sauce
Sandwiches • American
Description
Shrimp toasts with cucumber sauce
Ingredients
- Vegetable Oil 15 fl oz
- Scallions 1 stalk
- Tiger shrimp in brine 5 oz
- Mild Chili Spice 1 piece
- Grated Ginger Root 1 teaspoon
- Cilantro 1 tablespoon
- Corn Flour for Polenta ½ teaspoon
- Chicken Egg 1 piece
- White bread 3 slices
- Toasted Sesame 1 tablespoon
- Rice Vinegar for Sushi 2 tablespoons
- Sugar 1 tablespoon
- Salt to taste
- Ground Black Pepper to taste
- Courgette 1 piece
Step-by-Step Guide
Step 1
Heat a deep fryer or fill a deep skillet one-third full with sunflower oil and heat to 355°F. If you don't have a thermometer, you can check the temperature by dropping a piece of bread into the oil. At the right temperature, the bread will brown in about 60 seconds.
Step 2
Prepare the sauce. Pour the vinegar into a convenient container, add sugar and a pinch of salt, and stir until dissolved. Peel the cucumber, remove the seeds, and finely chop it. Remove the seeds from the chili pepper and slice it into strips. Add to the mixture and stir well. Cover the container with plastic wrap and set aside for at least 5 minutes.
Step 3
Place the peeled shrimp in a blender, add the chopped onion, grated ginger root, chili, chopped cilantro, corn flour, egg white, and seasonings. Blend and spread the mixture onto the bread. Sprinkle with sesame seeds and trim the crusts.
Step 4
Fry on both sides for 1–1.5 minutes, then drain on a paper towel. Cut the bread into triangles, arrange on serving plates, and serve with the sauce.
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