Simple Way to Prepare Award-winning Shrimp Toast

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The ingredients needed to make Shrimp Toast:

1. Make ready 250 g Shrimps Deveined Shelled,
2. Make ready 1 TSP Baking Soda,
3. Take 1 Cup Ice Cubes,
4. Make ready 2 TBSP Egg White,
5. Take 1 TBSP Tapioca Starch,
6. Make ready Pinch Sea Salt,
7. Get Pinch White Pepper,
8. Prepare 2 TBSP Homemade Thai Chili Paste,
9. Get 1 TSP Sesame Oil,
10. Make ready 1 Handful Scallions White Parts Only Finely Chopped,
11. Prepare Canola / Peanut / Vegetable Oil, For Frying
12. Prepare 2 White Soft Japanese Bread,
13. Take 3 TBSP White Sesame Seeds,
14. Take 1 TBSP Black Sesame Seeds,
15. Prepare 1 Handful Scallions Green Parts Only Finely Chopped,
16. Take Thai Chili Paste:
17. Take 5 Cloves Garlic,
18. Take 2 Shallots,
19. Get 5 Dried Red Chilies Deseeded,
20. Get 2 TBSP Dried Shrimps,
21. Get 1.5 TBSP Tamarind Juice,
22. Take Pinch Sea Salt,
23. Take 1.5 TBSP Palm Sugar,
24. Prepare 1/2 TBSP Fish Sauce,
25. Prepare 1/8 TSP Shrimp Pasta,
26. Prepare 1/8 Cup Canola / Peanut / Vegetable Oil,

Instructions to make Shrimp Toast:

1. You can use store-bought Thai chili paste or you can make your own. - - Prepare the Thai chili paste. - - Preheat oven to 200 degree celsius or 400 fahrenheit. - - Wrap garlic and shallot in a aluminium foil. - - Wack into the oven and roast for about 30 mins or until the garlic and shallots are soft.
2. Toast dried chilies in a skillet over medium heat. - - Toast until aromatic and the chilies are lightly charred. - - Blitz the toasted chili under powder forms in a spice grinder.
3. Blitz up the dried shrimps into fine pieces in the spice grinder as well. - - Transfer the roasted garlic, shallots, toasted chilies and shrimps into a blender. - - Add in the rest of the ingredients. - - Blitz until smooth paste form.
4. Transfer into the same skillet over medium heat. - - You can add 1/4 cup of water into the blender to blitz up all the leftover nooks and crannies. Transfer the water mixture into the skillet. - - Cook until most of the liquid has evaporated and it turns a darker shade of red. - - Remove from heat and transfer into a sterilized jar. - - It can be kept in the fridge for up to 30 days.
5. Transfer the shrimps into a large bowl. - - Coat the shrimps well with baking soda. - - Add just enuff cold water to submerge the shrimps.
6. Add in the ice cubes. - - Set aside for at least 30 mins. - - Drain and rinse the shrimps thoroughly under running water.
7. Pat the shrimps dry with kitchen paper. - - Place shrimps into a small bowl along with egg white and tapioca starch. - - Mix and coat the shrimps well with the marinade. - - Cover with cling film and marinade in fridge overnight.
8. Next day, transfer shrimps onto a chopping board. - - Chop the shrimps coarsely into fine pieces. - - Transfer the chopped shrimps back into the bowl with any leftover marinade. - - Add in salt, pepper, chili paste, sesame oil and scallions.
9. Mix to combine well. - - Add canola oil into a dutch oven, about 2 inches in depth, over medium heat. - - To check if the temperature of the oil is ready, place a wooden chopstick into the oil. - - If bubbles start to form, the temperature is ready for frying.
10. Spread the shrimp mixture onto the bread - - Cut into 4 squares. - - Mix white and black sesame seeds together in a shallow bowl. - - Dunk the toast into the sesame seeds mixture, shrimp side down.
11. Carefully drop the toasts into the oil. - - Deep fried until golden brown on both sides.s. - - Remove from heat and drain off excess oil on a wire cooling rack or on a plate lined with kitchen paper. - - Garnish with some more scallions. - - Serve immediately.

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