Shrimp Toast Puffs

August 30, 2024

Kory Cheshier

Ingredients

½ poundraw peeled and deveined shrimp, minced

1egg white

2 teaspoonssoy sauce

1 tablespoonhot mustard (we like Quenton’s)

4green onions, finely sliced plus more for garnish

2 teaspoonscornstarch

¼ cupcilantro leaves, chopped

1clove garlic, grated on a microplane

½ inchginger, grated on a microplane

8slices Martin’s potato bread cut into triangles, crust removed

½ cuptoasted sesame seeds

1 quartcanola oil

Kosher salt

Preparation

Corn and shrimp are the staples of summer cooking in my house. For the Creek Dinner, we did an Asian-inspired pan-fried shrimp toast as an appetizer. This crispy, umami-filled bite is a perfect starter. We also served Maque Choux, a Cajun- and Native American-inspired corn dish that screams of summer harvest.

1. Heat oil in a cast iron or wok until around 325-350 degrees.

2. Place the minced shrimp in a mixing bowl. Add egg white, soy, sesame oil, ginger, garlic, scallion, cilantro, cornstarch, and hot mustard to bowl and mix thoroughly. Season with salt. (Alternatively add all of these ingredients to a food processor and pulse until finely minced and incorporated.)

3. Spread the mixture over one half of the potato bread triangles.

4. Place the toast, shrimp side down into the heated oil and fry for a minute-and-a-half or two, or until golden brown. Flip toast and fry bottom half for another minute or so. Transfer to a paper-towel-lined plate.

5. Garnish with scallion, sesame seed and a drizzle of hot mustard. Serve warm.