Shrimp Toast with Plum Sauce
12 slices white bread
1 lb raw shrimp
peeled and deveined
1 Kosher salt
to brine shrimp
2 cups water
Kosher salt
1/4 tsp
1 tsp cornstarch
1 tsp sugar
fresh ground black pepper
1/8 tsp
2 cloves garlic
large, minced
1 whole egg white
1 tbsp vegetable oil
3 tbsp scallion
both white and green parts minced
6 cloves garlic
3 whole red serrano chiles
finely chopped
4 whole pickled plums
could also use salted plums
pickled plum brine
1/4 cup
1 cup white vinegar
1 cup granulated sugar
2 tsp tapioca starch
dissolved in 4 teaspoons water
1 whole egg yolk
1/2 tsp
white sesame seeds
black sesame seeds
vegetable oil
for shallow frying
For the Toasts
Cut the crusts off of the bread, and roll with a rolling pin to flatten. Cut each slice into 6 triangles.
Place on sheet pan, and bake in 300°F oven until dried out, but not browned (about 10-15 minutes).
Let cool.
For the Shrimp
Brine the shrimp with 1.5 tsp salt in a bowl with 2 cups of water. Stir to dissolve. Let sit for 8 minutes. Drain and rinse. Dry with paper towels.
Combine shrimp with ¼ tsp salt, cornstarch, sugar, pepper, garlic, egg white (save the egg yolk for the assembly below), and oil. Process in food processor in spurts, until a coarse paste forms. Do not over mix.
Remove from processor and stir in the scallions. Fry a little piece and taste it to check for seasonings. Adjust if needed.
For the Sweet and Sour Plum Sauce
Pound the garlic, chiles and plums together in a mortar and pestle until it becomes a paste.
In a small saucepan heat the plum brine, vinegar, sugar and the mixture from the mortar until it just comes to a boil, then reduce heat and simmer for 5 minutes.
Add the tapioca starch slurry and continue cooking until the starch turns clear and it is slightly thickened. Remove from heat and cool. Transfer to a dipping bowl and serve alongside shrimp toasts.
To Assemble
Spread shrimp mixture on each triangle, evenly covering the bread to the edges, or the bread will burn.
Combine the egg yolk and water, and brush each triangle lightly. Sprinkle with either the white or black sesame seeds.
To Cook
Heat 0.5 inch of oil in a sauté pan. Add the triangles, shrimp side down. Turn over when shrimp turns pink. Brown the other side. Serve with plum sauce to dip.