Tuesday, July 26, 2011

Baked Shrimp Toast

This is an all time favorite appetizer from the Chinese dim sum or takeout place, with shrimp paste spread on slices of toast and deep fried. I remember ordering it once and was not impressed with it at all. It was so oily and the shrimps paste was not cook. I have to send it back to kitchen and they re-fried them. Guest how it look like when it came back to the table. It was black and soaked in oil. We end up not eating it. What a waste of money as it cost us $4.95 for 4 slices.

Making this is pretty simple. Instead of frying it I baked them. This appetizer makes an excellent finger food for party. It can be prepare ahead of time and bake them up when your guest arrive. Instead of using the regular white bread I just used some baguette.




Ingredients:
From My Kitchen Snippets

Half loaf of French baguette – cut into ¼” slice
1/2 pound shrimps – peel and deveined
1/2 carrots – peel and finely chopped
4 water chestnuts – cut into little cubes
1/2 tsp grated ginger
2 tbsp chopped cilantro
2 green onions - chopped
1 tsp cornstarch
1 tbsp soy sauce
1/2 tsp sesame oil
1 tsp cooking wine
1/4 tsp white pepper
Salt to taste
Some sesame seeds for garnish


1. Pre-heat the oven to 400 degree F. Line aluminum foil on a baking sheet.
2. Pat dries the shrimps on a paper towel. In a food processor give the shrimps a few quick pulse (roughly chopped) and then combined all the rest of the ingredients except sesame seeds and mix them well.
3. Spread about 2 tsp of the shrimp paste over the top of each piece of bread.
4. Arrange the toast on the baking sheet, sprinkle on some sesame seeds on top of the bread and drizzle on some olive oil. Bake them for 15 minutes or until the shrimp is cooked and the bread get toasty.
5. Serve them warm or at room temperature with your favorite sauce.


Note : You can use slice white bread for this and instead of baking it you can fried it too. 

18 comments:

Food Dreams said...

oh yum... love this as its one of my favorite snack!

What a brilliant idea to use baguette as it would definately be more crispy than white bread... love the baking part too.. no oil as this snack tends to be greasy..
Thks Gert... now I can console myself to eat more of this healthier version... hehehe

Cuisine Paradise said...

Yum yum!!! This is a great and healthy snack for either lunch or tea-break. Nom Nom Nom.

Echo's Kitchen -- A Taste of Memories said...

woww...great snack!

Little Inbox said...

Looks good, and I like the method through baking.

Jeannie said...

Looks delicious! I like it that it's baked:)

Shereen said...

This is one of J's favourite.We once try ordering this dish but as we did not know the name, we tried explaining it to the waitress.After a long winded description, the waitress go, "Oh, you mean the upstairs prawn and the downstairs bread, is it?"Hence, as you can see in my blog, my interpretation of this snack with the title, Upstairs downstairs prawn toast..lol!

Anncoo said...

Gert, Thanks for sharing. This is definitely much healthier through baking.

Cath said...

Thanks for sharing. What a great, healthy alternative to deep fried, packaged prawn toasts. I'll be trying this for sure! Also great for a light snack for two. :)

Sonia (Nasi Lemak Lover) said...

you made right choice, this will be too oily when deep fry as I did this once.

Honey Bee Sweets said...

Baked and not fried is definitely a kitchen friendly recipe. :) Good idea to use baguette especially it gets so crispy good after toasting, yum!

Anonymous said...

Gert

I can eat this without stopping lol...Same line again, I wish I am your neighbour hahaha. Thanks for sharing the bake version.

Have a nice day.

Yen

Zurin said...

I never thought of baking this! what a a good idea. i always change my mind about making this bcos of the frying. now I think I will thanks to you :)) thanks so much.

yummylittlecooks said...

I make this before, frying method.And to think of that oily bread,make me lazy to do it again.Never thought of baking it.Thanks for sharing. :)

Elin said...

You just gave us the best idea to bake it. Deep frying it will be too oily :) I will try this out for sure. I love finger food like this. I can snack on it without feeling guilty :) Thanks, Gert for sharing this with us..yumyum

makcikkantin said...

Salam kenal,

First time masuk sini & hv fallen in love with the few entries that i've gone thru.....will find time to go read the rest, insyallah...

ICook4Fun said...

Jenn, yea it taste so much better with baguette and more suitable for baking.


Ellena, yes it is good anytime :)

Echo's Kitchen, thanks.

Little Inbox, thanks.

Jeannie, healthier too :)

Shereen, I remember reading that posting of yours :)

Ann, you are welcome.

Cath, hope you like this snack.

Sonia, maybe you can bake it the next time :)

Bee Bee, ya and no leftover oil.

ICook4Fun said...

Yen, ha ha don't feel so guilty after eating this. There are a few houses for sale here. Want to buy it :)

Zurin, yes thinking of soaking the bread in hot oil puts me off too. Now here is a better alternative :)

Yummylittlecooks, maybe you can try out this bake version for your kids.

Elin, I like finger food too. Been making it pretty often now :)

Makcikkantin, Salam berkenalan. Hope to see you often here :)

Meaghan Luby said...

holy yum, shrimps!!! thanks for posting, as always i love your blog :)
-meg
@ http://clutzycooking.blogspot.com