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Shrimp Toast with Winter Salad

COOK TIME
10 mins
PREP TIME
20 mins
RATE THIS RECIPE
(56)
John Fraser's Shrimp Toast
John Fraser's Shrimp ToastKelly Fagan
COOK TIME
10 mins
PREP TIME
20 mins
RATE THIS RECIPE
(56)

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

    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.