Did You Know?
Who doesn’t like Chinese food but who cooks it at home? The Chinese take-out is one of the most popular restaurants in the world. While searching the Cook’n Data could only fine a few and only one cookbook “The tradition. There are few people who haven’t celebrated at least one special occasion with Asian cooking. And why not? As K.C. Chang writes in Food in Chinese Culture, “few other cultures are as food-oriented as the Chinese.” More than other exotic cuisines, Chinese food seems made for rituals.
Here is a did you know: The concept of prepared meals to be eaten elsewhere dates back to antiquity. Market and roadside stalls selling food were common in both Ancient Greece and Ancient Rome. In Pompeii, archaeologists have found a number of thermopolia (Greek θερμοπώλιον, i.e. cook-shop).
This quick and easy Shrimp Toasts could make a hit at your next party of dinner. Dave’s dim sum-style Shrimp Toasts make a surprisingly simple and utterly addictive at-home snack. With this method, you don't even need a deep fryer to pull them off. Searching the Internet, I came up with 2 other types of “Shrimp Toasts” using Puff pastry and Fillo Dough. All have the basic recipe shrimp that is ground, water chestnuts, green onions/Chives, soy sauce, garlic, sesame, ginger, an egg, and white bread. The Chinese was always made with fresh raw shrimp “not cooked” and used white pepper in it. You can try it both ways I get my Shrimp steamed with the hot seasoning, from Maryland we love our “Old bay”.
Once you have this Shrimp paste just to your liking you can make all kinds of dishes, just remember it has egg in and needs to be cooked. So from the traditional “Shrimp Toast” to Puff pastry, Fillo dough and yours just playing with it. Enjoy and write me back.
Dave's Dim Style Shrimp Toasts
These dim sum-style Shrimp Toasts make a surprisingly simple and utterly addictive at-home snack. With this method, you don't even need a deep fryer to pull them off.
10 ounces shrimp, peeled, deveined
2 Tbsps hot chili paste (such as sambal oelek)
2 teaspoons fish sauce
2 teaspoons finely grated lemongrass
5 water chestnuts
1 teaspoon finely grated peeled ginger
1/4 cup white sesame seeds
6 slices 1/4"-thick white bread, crusts removed
Coconut Oil for cooking
Morton Kosher salt to taste
Schilling Ground White Pepper to taste
Yield: 4 each
Prep Time: 20 min
Cook Time: 4 min
Total Time: 24 minutes
me: 4 min
Pulse shrimp, hot chili paste (such as sambal oelek), fish sauce, lemongrass, and ginger in a food processor until smooth.
Season with salt & pepper and pulse again to combine.
Transfer mixture to a medium bowl. Separate green and white parts from 2 scallions and thinly slice both.
Stir scallion whites into shrimp mixture.
Place white sesame seeds on a plate.
Spread shrimp mixture (about a tablespoon) over four 1/4"-thick slices white bread, crusts removed, extending all the way to edges.
Press bread, shrimp side down, into sesame seeds to coat evenly.
Pour Coconut oil into a large skillet to come 1/4" up sides (about 1 cup) and heat over medium-high until a small pinch of shrimp mixture sizzles when added to pan.
Working in 2 batches, fry toasts, shrimp side down, until golden and crisp, about 2 minutes; turn and cook until other sides are golden and crisp, about 1 minute.
Transfer to a paper towel-lined wire rack to drain.
Cut each toast diagonally or into figures into quarters and top with striped scallion greens.
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