Shrimp Toasts - Banh Mi Chien tom

Most likely of Chinese origin, shrimp toasts have found their way into other Asian kitchens. The Vietnamese use French baguettes and often serve the crispy toasts alongside their favorite table condiment -- fish sauce and lime dipping sauce.

Fish sauce and lime dipping sauce
1 loaf day-old French baguette
2 cloves garlic
4 shallots
1/2 teaspoon peeled and grated fresh ginger
1 lb (500 g) shrimp (prawns), peeled and deveined
1/2 teaspoon sugar
1 teaspoon salt
1/4 teaspoon freshly ground pepper
1 tablespoon cornstarch (cornflour)
1/4 cup (1 oz/30 g) sesame seeds
Peanut or vegetable oil for frying

Prepare the dipping sauce; set aside.

Cut the bread on the diagonal into slices 1/2 inch (12 mm) wide. Set aside.

In a food processor fitted with the metal blade, combine the garlic, shallots and ginger; process until finely minced. Add the shrimp, sugar, salt, pepper and cornstarch; process until finely chopped but not puréed.

Spread about 1 tablespoon of the shrimp mixture evenly over each slice of bread; smooth the tops. Sprinkle the tops evenly with the sesame seeds, pressing them lightly into the paste. Place the slices, shrimp side up, on a baking sheet and cover with plastic wrap until ready to fry.

In a wok or deep frying pan, pour in oil to a depth of 1 1/2 inches (4 cm) and heat to 350°F (180°C) on a deep-frying thermometer. Carefully add the slices, shrimp side down, and fry until golden brown on the underside, about 2 minutes. Turn over and continue to fry until golden brown on the second side, about 1 minute longer.

Using a slotted spoon, transfer the toasts to paper towels to drain. Arrange on a serving dish and serve warm with the dipping sauce.


Per Serving
Calories: 123
Carbohydrates: 12g
Fat: 6g
Sodium: 331mg
Cholesterol: 23mg
Protein: 5g