Ingredients
12 thin slices of white bread
13 ounces shrimp, peeled and deveined
5 ounces ground pork
1/4 cup potato starch, or 2 TBSP corn starch ( If potato starch is not available)
1/4 cup chopped green onions
3 TBSP cilantro ( 1 TBSP for garnish)
1 egg
3 Tsp grated ginger
salt and pepper
canola oil
Sweet chili sauce
Directions
- Pulse the shrimp, pork, potato starch or cornstarch, green onions, cilantro, grated ginger, and egg in a food processor until all ingredients are well incorporated, and all the shrimp have been pureed.
- Cut the crusts off the bread, and cut each slice into four triangles. Spread 1 ½ teaspoons of the shrimp mixture on each piece of bread, and spread shrimp paste to the corners of the bread. Add 3 inches of canola oil in a heavy pot and heat to 350 degrees.
- Add the bread to the oil, shrimp side down. Flip toasts when corners of bread are golden brown, and fry bread side down until the bread side is golden brown as well.
- Place shrimp toasts on a cooling rack with paper towels to drain access oil. Season with salt and pepper. Garnish with cilantro. Serve shrimp toasts with sweet chili sauce on the side for dipping.
