Fun and delicious to eat, this dish is a great appetizer or hors d’oeuvre that can be served at any party. You can toast it in the oven and fry. I prefer to toast it in the oven because it is less greasy. Enjoy!
Recipe for Making Vietnamese Shrimp Toast – Banh Mi Tom Quet Nuong
Serves 4-5
Ingredients:
1/2 pound medium shrimp, peeled and deveined
6 slices of bread
Salt to cool the shrimp, plus 1/4 teaspoon
1/2 teaspoon cornstarch
1/4 teaspoon sugar
1/8 teaspoon black pepper
2 garlic cloves, minced
2 green onions, chopped
1 egg, white and yolk separated
1/2 tablespoon cooking oil
2 tablespoons melted butter
1/4 teaspoon of water
Cool the shrimp by placing them in a colander and tossing them with a liberal amount of salt. Immediately rinse with cold water and gently press to drain well. In a bowl, combine shrimp, 1/4 teaspoon salt, cornstarch, sugar, pepper, garlic, egg white, oil and mix well. Transfer to a food processor and process until a coarse paste forms. Return pasta to bowl and mix in green onions.
Coat a nonstick baking sheet with the butter and place on a wire rack. To make each tostada, use a bread or table knife to spread a 1/4-inch-thick layer of shrimp paste over the top of the bread slice. The paste should be as thick as toast and cover all the corners. As the bread slices are coated, place them on the prepared baking sheet. Discard any leftover toast or save it for another use.
In a small bowl, whisk together the egg yolk and water to make an egg wash. Brush the top of the toast with the beaten egg. Keep brushing until everything is ready.
Preheat oven to 350F. When the oven reaches the set temperature, place the pan with the tostadas in the middle of the oven and bake the tostadas for 10 to 12 minutes, or until the shrimp paste has turned orange-pink and the bottoms of the tostadas are golden brown. Let cool for 5 minutes before serving.
Serve hot. Enjoy!
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