Deep-fried prawn (shrimp) toast is a favorite Bangkok street food. We baked them for ease of preparation and a reduced fat count. Make ahead for a carefree and flavor-filled appetizer.
Time
30 minutes to assemble
10 minutes to bake
Total time: 40 minutes
INGREDIENTS
10 slices firm white sandwich bread, crust removed 1/4 cup oil (canola or olive) 2 tablespoons plus 1 teaspoon Garlic Chili Pepper Sauce 1 egg yolk 1 lb raw shrimp, peeled, deveined and minced 4 scallions, minced 1 tablespoon minced garlic 1 tablespoon minced cilantro 1 tablespoon sesame seeds
DIRECTIONS
- Preheat oven to 400°F. Line a baking sheet with aluminum foil. Place bread on baking sheet and brush with oil. Bake 5 minutes (oil side up). Set tray aside to cool.
- In a medium bowl beat the Garlic Chili Pepper Sauce and egg. Add shrimp, scallions, garlic and cilantro. Mix well.
- Flip bread over and spoon shrimp mixture on top, spreading evenly to edges. Sprinkle with sesame seeds, and using a pastry brush, dab shrimp with oil.
- Bake 10 minutes. Cut each bread slice into 4 triangle or square shaped pieces and serve.
Test Kitchen Tip: For ease of entertaining; the filling can be prepared the day before and refrigerated, as well as the first baking of bread. Store cooled bread on its tray or in a plastic bag. Directions 3-4 can be completed in 15 minutes, just before serving.
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