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Shrimp Toast with Winter Salad

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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.