Shrimp Toast with Winter Salad
John Fraser's Shrimp Toast
Kelly Fagan
print recipe
Rating:
3.8333333 (18 rated)
Cook time:
Prep time:
Yield:
24 hors d'oevre portions

I love this recipe for deep-fried shrimp toasts because it seems much more technically challenging than it actually is.

Swap option: You can also use the shrimp farce as a filling for egg rolls or mini tarts. 

Ingredients

  • Shrimp farce (shrimp spread)

    • 1/4 cup minced garlic
    • 1/4 cup minced ginger
    • 1/4 cup minced scallions
    • 1/4 cup minced shallots
    • 2 tablespoons seeded and finely diced Serrano chili
    • 1 pound rock shrimp
    • 1/4 cup soy sauce
    • 2 tablespoons sesame oil
    • 3 eggs
  • Apple salad

    • 2 Granny Smith apples, julienned
    • 1 cup crushed peanuts
    • 1 cup shaved celery
    • 2 diced avocados
    • 1 bunch cilantro, minced
    • 1 cup lime juice
    • 1/2 cup olive oil
  • Shrimp toast

    • 6 slices
    • 4 ounces shrimp farce per slice (recipe above)
    • Apple salad (recipe above)
    • Oil for frying, such as peanut or vegetable oil

Preparation

1. Lightly sauté (or "sweat") the garlic, ginger, scallions, shallots and chile. Transfer ingredients to a parchment-lined baking sheet and transfer to refrigerator until cool. 

2. Combine all farce ingredients in food processor until thoroughly combined.

3. Spread 4 ounces of shrimp farce on each piece of bread. In a pan or tabletop fryer, heat enough oil to cover the toasts to 350°F. Submerge the toasts in the oil shrimp side down until golden brown. Flip and continue to fry until bottom is golden brown. Transfer to a plate lined with paper towel.

4. In a bowl, combine all salad ingredients and mix well.

5. Cut each slice into 4 triangles and top with a small amount of the salad.

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