Shrimp Toast with Winter Salad
Ingredients
For the Shrimp Salad:
- ¼ cup garlic, minced
- ¼ cup ginger, minced
- ¼ cup scallions, minced
- ¼ cup shallots, minced
- 2 tbsp. Serrano chili, seeded and finely diced
- 1-pound rock shrimp
- ¼ cup soy sauce
- 2 tbsp. sesame oil
- 3 eggs
For the Apple Salad:
- 2 Granny Smith apples, julienned
- 1 cup peanuts, crushed
- 1 cup celery, shaved
- 2 avocados, diced
- 1 bunch cilantro, minced
- 1 cup lime juice
- ½ cup olive oil
For the Shrimp Toast:
- 6 slices bread of choice, toasted
- 4 ounces shrimp salad per slice
- Apple salad
- Oil for frying, your choice
Instructions
- In a medium skillet, lightly sauté the garlic, ginger, scallions, shallots and chili.
- Remove from the heat; transfer ingredients to a parchment-lined baking sheet; transfer to refrigerator until cool.
- Add all shrimp spread ingredients to a food processor; mix until thoroughly combined.
- Spread 4 ounces of shrimp salad on each piece of bread.
- In a pan or table top 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 bottoms are golden brown.
- Transfer to a plate lined with a paper towel.
- In a medium bowl, combine all salad ingredients; mix well.
- Cut each slice into 4 triangles and top with a small amount of the salad.
Notes
Try using the Shrimp Salad as a filling for egg rolls or mini tarts.