Chef Skylar Bush’s Shrimp Toast Puffs

Note: You can either use a food processor for the shrimp paste, but I like to chop it by hand which gives it more texture.  –Chef Skylar Bush

Ingredients:

1/2 pound raw peeled and deveined shrimp, mince

1 egg white

2 teaspoons soy sauce

1 tablespoon hot mustard (we like Quenton’s)

4 green onions finely sliced plus more for garnish

2 teaspoons cornstarch

1/4 cup cilantro leaves, chopped

2 teaspoons sesame oil

1 clove garlic, grated on a microplane

1/2 inch of ginger, grated on a microplane

8 slices Martins potato bread cut into triangles, crust removed

1/2 cup toasted sesame seeds

1 quart canola oil

Kosher salt

Directions:

1. Heat oil in a cast iron or wok until around 325-350 degrees.

2. Place the minced shrimp in a mixing bowl. Add egg white, soy, sesame oil, ginger, garlic, scallion, cilantro, cornstarch, and hot mustard to bowl and mix thoroughly. Season with salt. (Alternatively add all of these ingredients to a food processor and pulse until finely minced and incorporated.)

3. Spread the mixture over one half of the potato bread triangles.

4. Place the toast, shrimp side down into the heated oil and fry for a minute and a half or two, or until golden brown. Flip toast and fry bottom half for another minute or so. Transfer to a paper towel lined plate. Garnish with scallion, sesame seed and a drizzle of hot mustard. Serve warm.

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