Tag: seafood
Shrimp Toast
Shrimp Toast
Growing up, shrimp toast was one of my favorite appetizers when we’d order takeout Chinese. Shrimp toast is really more Chinese/American fusion, but there’s nothing wrong with that. You’ll never want to order it again once you learn how easy it is to make. The shrimp mix gets pulverized in a food processor, spread on white bread, cut into triangles, then lightly pan fried in under 5 minutes. Drain the grease from the shrimp toast on a rack instead of paper towels to keep them crispy.
Equipment
- food processor
Ingredients
- 8 oz shrimp peeled and deveined; tail removed
- 1/4 cup cilantro chopped
- 2 green onions chopped
- 1 tsp ginger grated
- 1/4 tsp sesame oil
- 1 tsp salt
- 1 tsp sugar
- 2 tsp cornstarch
- 1 egg
- 4 slices white bread
- 2 tbsp sesame seeds
- vegetable oil for frying
Instructions
- Place the shrimp, cilantro, green onions, sesame oil, ginger, salt, sugar, egg, and cornstarch in a food processor.
- Process until smooth.
- Equally distribute the shrimp mixture on 4 slices of bread.
- Sprinkle the sesame seeds on top. Gently press them in.
- Cut the bread into 4.
- Heat up a 1/4 cup of vegetable oil in a sauté pan over medium high heat. Place the bread shrimp side down into the oil.
- Cook for 3 minutes. Flip over and cook for 1 more minute.
- Drain the grease on a wire rack.
House Special Fried Rice
House Special Fried Rice
On a Chinese American menu, house special fried rice is the king of all fried rice. It has all the proteins: eggs, beef, pork, chicken, and shrimp; with an assortment of vegetables. It happens to be very simple to make and a great way to use up leftover rice. Other options you can use for red meats are char siu bbq pork, ham, spam, and Chinese dried sausage.
Ingredients
- vegetable oil
- 3 large eggs beaten
- 1/4 lb beef or pork thinly sliced
- 1 leftover roast chicken thinly sliced
- 1/4 lb small shrimp peeled and deveined
- 1 small onion diced
- 3 garlic cloves minced
- 1 cup frozen peas and carrots thawed
- 1 cup bean sprouts
- 3 cups day old white rice clumps broken up
- 2 tbsp soy sauce
- 1 tsp sugar
- 1/2 tsp sesame oil
- 1/2 tsp white pepper
- 4 green onions chopped
Instructions
- Mix together the soy sauce, sugar, sesame oil, and white pepper. Set aside.
- Heat up 1 tbsp of cooking oil in a large sauté pan or wok over medium high heat. Pour in the eggs. Let set for 30 seconds.
- Scramble up the eggs and place in a large bowl.
- Place the beef or pork in the sauté pan. Cook for a minute. Place in the bowl.
- Sauté the shrimp for 1 minute. Place in the bowl.
- Add 2 tbsp of cooking oil in the sauté pan. Sauté the onion and garlic for 2 minutes.
- Add in the peas and carrots and the leftover roast chicken. Cook for 1 minute.
- Add in the bean sprouts. Cook for a minute. Place everything in the bowl.
- Add a 2 tbsp of cooking oil to the sauté pan. Fry the rice in a single layer for 2 minutes. Flip over and fry for another minute.
- Pour in the sauce, making sure that all of the rice is evenly coated. Cook for a minute.
- Add all the ingredients from the bowl back into the rice. Cook for 2 minutes. Turn off the heat and stir in the green onions.
Sweet Potato Shrimp Fritters
Sweet Potato Shrimp Fritters
So why is there what looks to be a Vietnamese recipe in Senegal? Like Vietnam, Senegal was colonized by France. Many Senegalese fought for France in Vietnam during the Indochina war; many bringing back Vietnamese wives to Senegal. With the connection through France, Senegal saw an increase of Vietnamese, developing a fusion of Senegalese and Vietnamese cuisine. Today, it is common to see spring rolls and shrimp cakes on Senegalese menus.
Ingredients
- 8 oz shrimp peeled and deveined; finely chopped
- 8 oz sweet potato grated
- 2 green onions chopped
- 2 tsp fish sauce
- 1 tsp black pepper
- 1/2 tsp salt
- 1/4 cup flour plus more
- 1 large egg beaten
- 1/2 tsp baking powder
- vegetable oil for frying
Nuoc Cham Dipping Sauce
- 3 tbsp fish sauce
- 1 1/2 tbsp lime juice
- 1 tbsp water
- 1/2 tbsp sugar
- 1 red bird’s eye chili finely chopped
- 1 large garlic clove finely chopped
Instructions
- Combine all of the dipping sauce ingredients. Set aside.
- Mix together the shrimp, sweet potato, green onion, fish sauce, salt, and pepper.
- Mix in the flour, egg, and baking powder until a batter is formed. If the batter is too wet, add in an extra tbsp of flour.
- Heat up a 1/4” of cooking oil in a frying pan over medium high heat. Drop a 1/4” cup of the batter in clumps into the oil. Slightly flatten with the back of a spoon.
- Fry the fritters for 4-5 minutes a side until crispy, making sure not to overcrowd the pan.
- Drain the grease on a rack.
