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Shrimp toast

Servings:
Serves 4. Servings
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Ingredients

For the shrimp toast:
  • 1 cup jicama, cut into 1⁄8-inch dice
  • 1 loaf thinly sliced bread, preferably whole wheat, crusts removed, stale or dried is the best (take off crust before drying in 200-degree f oven.)
For the Shrimp Mousse:
  • 1 cup jicama, cut into 1⁄8-inch dice
  • 1 loaf thinly sliced bread, preferably whole wheat, crusts removed, stale or dried is the best (take off crust before drying in 200-degree f oven.)
  • 1 egg
  • 1 teaspoon truffle oil

Preparation

Baking Directions:

To make the shrimp toast:Fill a fryer or a heavy medium pot one-third full with oil over high heat to 350 degrees F.

In a bowl, gently fold together the mousse with jicama and scallions.

Spread a 1/4-inch layer of mousse on one side of the bread and sprinkle on scallions and sesame seeds.

Press gently so scallions and seeds adhere to surface.

Fry, mousse side down, until golden brown, then flip and continue frying until both sides are brown.

Transfer to a paper-towel-lined plate, drain well and slice.

To prepare the shrimp mousse:In a food processor, place the shrimp and egg and blend until almost smooth.

Add the truffle oil and season.

Test a small piece for flavor by sautéing or microwaving it.

Place in a container, cover, and store in fridge for up to 2 days.

Makes about 1 cup.