Shrimp Toasts with Cucumber Sauce

Sandwiches | American cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Shrimp toasts with cucumber sauce

Ingredients

Vegetable Oil - 17 fl oz
Scallions - 1 stalk
Tiger shrimp in brine - 5.3 oz
Mild Chili Spice - 1 piece
Grated Ginger Root - 1 teaspoon
Cilantro - 1 tablespoon
Corn Flour for Polenta - ½ teaspoon
Chicken Egg - 1 piece
White bread - 3 slices
Toasted Sesame - 1 tablespoon
Rice Vinegar for Sushi - 2 tablespoons
Sugar - 1 tablespoon
Salt - to taste
Ground Black Pepper - to taste
Courgette - 1 piece

Step by Step guide

Step 1

Heat a deep fryer or fill a deep skillet one-third full with sunflower oil and heat to 356°F. If you don't have a thermometer, you can check the temperature by dropping a piece of bread into the oil. At the right temperature, the bread will brown in about 60 seconds.

Step 2

Prepare the sauce. Pour the vinegar into a convenient container, add sugar and a pinch of salt, and stir until dissolved. Peel the cucumber, remove the seeds, and finely chop it. Remove the seeds from the chili pepper and slice it into strips. Add to the mixture and stir well. Cover the container with plastic wrap and set aside for at least 5 minutes.

Step 3

Place the peeled shrimp in a blender, add the chopped onion, grated ginger root, chili, chopped cilantro, corn flour, egg white, and seasonings. Blend and spread the mixture onto the bread. Sprinkle with sesame seeds and trim the crusts.