Chef Antonia Lofaso's Shrimp Toast - Home & Family

shrimp

🥗Healthier: tofu

💰Cheaper: canned tuna

Tofu provides a plant-based option, while canned tuna is more affordable.

white bread

🥗Healthier: whole grain bread

💰Cheaper: day-old bread

Whole grain offers more nutrients; day-old bread reduces waste.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier, while vegetable oil is budget-friendly.

egg

🥗Healthier: flaxseed meal

💰Cheaper: aquafaba

Flaxseed meal is a vegan alternative, while aquafaba is cost-effective.

Place whole peeled and deveined shrimp into a food processor.

Add raw egg to the shrimp in the processor.

Add halved water chestnuts, chopped green onion, chopped cilantro, salt, cornstarch, sesame oil, and soy sauce to the mixture.

Blend the mixture until it forms a mousse-like consistency.

Cut the crusts off white bread and roll the slices flat with a rolling pin to remove air pockets.

Rest the rolled bread slices in a low-temperature oven to dry them out slightly.

Spread the shrimp mousse mixture evenly over the rolled-out bread slices.

Heat oil in a frying pan until hot.

Place the bread shrimp-side down into the hot oil.

Fry until golden brown, about 2 minutes on one side, then flip to toast the bread side.

Prepare a salad with mizuna, shiso, and pickled Persian cucumbers, adding a pinch of salt and pepper.

Make a sriracha aioli by mixing sriracha and mayonnaise together.

Drizzle the sriracha aioli over the fried shrimp toast and garnish with sesame seeds and bonito flakes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens