I love shrimp toast as much as the next person, but the deep fried element adds calories and complications I’d rather not deal with on the home front. So I’ve come up with this extremely tasty and lower fat version I can whip up easily in the toaster oven to enjoy Thai shrimp toast at home whenever I want.
Here’s what you need: 1 – 1 ½ cups of miniature frozen salad shrimp, 1 egg, 1 ½ tbsp of fish sauce, 2 tbsp chopped cilantro, red pepper flakes to taste, ½ – ¾ cup finely shredded cheddar cheese (optional), slices of a sturdy, slightly dry porous bread. ( Square ciabatta rolls sliced in two work well, and provide a touch of the unexpected. )
Here’s what to do: Make sure the salad shrimp has been thawed and well drained. You don’t want any excess moisture, or it will make your toast soggy and require an extended cooking time. Next, mix all of the ingredients except the bread and spread on to the toast squares. Depending on how thick you spread the mixture, you’ll get 4-6 pieces of toast. Bake at 375 degrees Fahrenheit for 18-22 minutes, or until the desired level of crispiness is achieved. You want the egg to have time to gel, after that it’s all a matter of personal taste.
What I like about this recipe for shrimp toast is how easily it can be modified to accommodate more servings. You won’t get the same level of overall browning you’re used to with restaurant shrimp toast because it’s not deep fried, but all the main flavors are there and the procedure is simple. You can enjoy this on its own as a meal, use it as a party appetizer or use it as a first course for a more elaborate Thai dinner party. Do you have your own tricks for enjoying a lower fat version of Thai shrimp toast? Feel free to contribute your idea or recipe link in the comment section below.
Other Thai Recipes:
Photo Credit: Yajico
Editor’s note: This post was recently submitted to the September 16, 2009 edition of Wanderlust and Lipstick’s Wanderfood Wednesday.