Shrimp Toast (Banh Mi Tom Chien
Vietnamese-style shrimp toast: a savory shrimp paste is spread onto slices of toasted bread and deep-fried until golden, yielding a crisp exterior with a tender, flavorful filling.
Ingredients
Salt (for rinsing shrimp)
about ½ teaspoon
unpeeled medium shrimp (peeled and deveined)
1 pound (36/40 count)
fish sauce
2½ tablespoons
egg white
1
green onions (white and green parts, finely chopped)
3
garlic (minced)
2 cloves (2 teaspoons)
sugar
1½ tablespoons
freshly ground black pepper
1 teaspoon
white bread (crusts removed, cut into 6 rectangles)
Ten 4- by 5-inch slices
vegetable oil (for deep-frying and brushing)
3 cups (or as needed)
Instructions
1
Step 1
Fill a large bowl with water and add about ½ teaspoon of salt. Wash the shrimp in the saltwater. Drain the water and repeat this process with fresh saltwater 3 or 4 times. Peel and devein the shrimp. Place the shrimp in a colander to drain, then pat dry with paper towels.
2
Step 2
In a large bowl, mix together the fish sauce, egg white, green onions, garlic, sugar, and pepper. Add the shrimp and stir to coat. Cover with plastic wrap and marinate in the refrigerator for at least 30 minutes, preferably 12 hours.
3
Step 3
Meanwhile, place an oven rack in the middle of the oven and preheat to 200°F. Trim the crusts off the bread slices, then cut each slice into 6 equal rectangles (about 2 by 1 inch). Arrange the rectangles on a baking sheet and bake in the oven for 10 minutes. They do not need to brown, just become dry and crisp.
4
Step 4
Transfer the marinated shrimp to the bowl of a food processor and pulse until it forms a thick, coarse paste. Spread 1 teaspoon of the shrimp paste onto each toast rectangle. The paste should be as thick as the toast and cover the entire surface of the rectangle, including the edges. Lightly brush with oil.
5
Step 5
Line a plate with paper towels. In a large wok, heavy-bottomed skillet, or Dutch oven, heat the oil over high heat until a deep-fry thermometer reads 350°F (see deep-frying tips on page xiii).
6
Step 6
Reduce the heat to medium-high. Use tongs to gently place the shrimp toast into the oil one at a time, shrimp side down. Fry 5 or 6 pieces at a time, flipping occasionally to ensure even cooking and prevent sticking, until the shrimp turns orange-pink and the toast is golden brown, 1½ to 2 minutes. Use a slotted spoon to remove the toast from the oil, shake off excess oil, and drain on the paper towels.
7
Step 7
Before frying the next batch, return the oil temperature to 350°F. Repeat the above steps to fry the remaining toast, or freeze for later use (see Pat's notes). Serve immediately.
