Many associate "fusion" recipes with culturally diluted, kitschy, or overdone cuisine pairings. However, crunchy, golden shrimp toasts prove that fusion isn't necessarily awful.
Shrimp toast is one of the first fusion cuisines, made by combining Chinese shrimp paste with Western white bread in Guangzhou (or Shandong) roughly a century ago.
It is popular on dim sum menus and as an appetizer in the US, UK, Australia, Japan, and Southeast Asia. Try the recipe below to see why this cocktail hour staple has endured.
Ingredients1/3 c. Dijon mustardDrain 2 tsp. prepared horseradishPrepare 1/2 lb. medium shrimp, cleaned and deveined. Thinly slice 2 scallions.1 big egg white1 tsp. grated or chopped fresh ginger
toasted sesame oil, 1/2 tsp
3/4 tsp kosher
1/2 tsp. optional granulated sugar
Optional: 1/4 tsp fish sauce
Use 6 slices of bread, crusts removed, lightly toasted, and vegetable oil for frying.
Whisk mustard and horseradish in a small basin to make sauce. Set aside.
Remove and discard shrimp tails in step 2. Process shrimp into a sticky paste in a food processor.
(Some little shrimp are fine!) Reserve some scallions for garnish and process the remainder with the egg white, ginger, sesame oil, salt, optional sugar, and fish sauce. Mix well.
In Step 3, distribute the shrimp mixture equally on each slice of bread, ensuring it reaches the edge. Create 12 triangles by diagonally halving each square.
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