Fun and delicious to eat, this dish makes a great appetizer or side dish that can be served at any party. It can be roasted in the oven and fried. I prefer to toast it in the oven because it has less fat. Enjoy!

Shrimp Vietnamese Toast Recipe – Banh Mi Tom Quet Nuong

Serves 4-5

Ingredients:

1/2 pound medium shrimp, peeled and deveined

6 slices of bread

Salt to freshen shrimp, plus 1/4 teaspoon

1/2 teaspoon cornstarch

1/4 teaspoon sugar

1/8 teaspoon black pepper

2 garlic cloves, minced

2 green onions, chopped

1 egg, egg white and yolk separated

1/2 tablespoon of cooking oil

2 tablespoons melted butter

1/4 teaspoon of water

Cool the shrimp by putting them in a colander and mixing them with a generous amount of salt. Rinse immediately with cold water and press gently to drain well. In a bowl, combine shrimp, 1/4 teaspoon salt, cornstarch, sugar, pepper, garlic, egg white, oil, and mix well. Transfer to a food processor and process until a thick paste forms. Return the pasta to the bowl and toss in the green onions.

Line a nonstick baking sheet with the butter and set it on a wire rack. To make each toast, use a bread or dinner knife to spread a 1/4-inch thick layer of shrimp paste on top of the bread slice. The pasta should be as thick as toast and cover all the corners. As bread slices are coated, place on prepared baking sheet. Discard leftover toast or save for another use.

In a small bowl, mix the egg yolk and water to make a beaten egg. Brush the top of the toast with the beaten egg. Keep brushing until everything is done.

Preheat the oven to 350F. When the oven reaches the set temperature, place the track with the toasts in the middle of the oven and bake the toasts for 10 to 12 minutes, or until the shrimp paste has turned pink orange and the base of the toasts is golden brown. Let cool for 5 minutes before serving.

Serve hot. Enjoy!

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