Very often, I eat something that I immediately want to learn how to recreate. This leads to frequent trips back to the restaurant, during my attempt to mimic the dish, so that I can try to hit each flavor and texture mark. Great for my palate, not so much for my waist and wallet.I love shrimp toast. And when I have small dinner parties where I can serve them immediately, these have become my go-to appetizer. When making these for the kids, they rarely have enough time to make it through the cool-down stage before being devoured!
Sesame Shrimp Toast
2 garlic cloves
1/2 lb shrimp, peeled and deveined
1/4 bunch cilantro
1/4 cup water chestnuts
1 egg white
2 ramps (when ramps aren’t in season, I use 2 scallions)
1 1/2 tablespoons soy sauce (low sodium, i you prefer)
1 teaspoon sesame oil
salt and pepper to taste
1/2 loaf sourdough or pullman bread, crusts removed and cut into 1 inch squares
2 tablespoons toasted sesame seeds
1/3 cup vegetable oil
1. Into the cup of an immersion blender, place ginger, garlic cloves, cilantro, water chestnuts, egg white, ramps soy sauce, and sesame oil. Puree.