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 white bread, ends trimmed
4 ounces shrimp farce per slice (recipe above)

Apple salad (recipe above)
Oil for frying, such as peanut or vegetable oil

Chef notes

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.

Preparation

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.

Combine all farce ingredients in food processor until thoroughly combined.

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.

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

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