Vietnamese shrimp toasts2012-10-29
This is a winner at get-togethers everytime! A cinch to make and it goes down even easier! 😉
You can either deep fry this or bake it in the oven. I prefer the oven method as it’s easier on the waistline as well as frees up your time for other chores.
- 500g raw shrimp, peeled and deveined
- 2 stalks of spring onions, chopped
- 1 garlic clove, peeled and finely chopped
- 1 egg
- 1 teaspoon cornstarch
- 1/2 teaspoon salt
- Dash of sugar
- 2 tablespoon chopped coriander
- 1 baguette, sliced into 1-cm thick slices
Preheat the oven to 200 Celsius. Toast the bread slices in the oven until they are hard. This will prevent the bread from becoming soggy when you top them with the shrimp paste.
Combine all ingredients except for the baguette in a food processor and blend until you have a paste.
Spread the shrimp paste on the bread slices (the shrimp spread should be the same thickness as the bread). Place on a cookie sheet. Continue until all the bread is gone
Place the shrimp toasts in the oven and bake for 15 minutes or until the shrimp is cooked.
Serve with nuoc mam cham.