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Baked Shrimp Toasts

10 slices firm white bread, crust removed
4 scallions, minced
14 cup canola oil (we used canola) or 14 cup olive oil (we used canola)
1 tablespoon minced garlic
2 tablespoons chili-garlic sauce (we used a Taste of Thai)
1 teaspoon chili-garlic sauce (we used a Taste of Thai)
1 tablespoon minced cilantro
1 egg yolk
1 tablespoon sesame seeds
1 lb raw shrimp, peeled, deveined & minced


Preheat oven to 400F. Line a baking sheet with aluminum foil or parchment paper. Place bread on baking sheet and brush with oil. Bake 5 minutes (oil side up). Set tray aside to cool. In a medium bowl beat the garlic chili pepper sauce and egg. Add shrimp, scallions, garlic and cilantro. Mix well. Flip bread over and spoon shrimp mixture on top, spreading evenly to edges. Sprinkle with sesame seeds, and using a pastry brush, dab shrimp with oil. Bake 10 minutes. Cut each bread slice into 4 triangle or square shaped pieces and serve. *For ease of entertaining; the filling can be prepared the day before and refrigerated, as well as the first baking of bread. Store cooled bread on its tray or in a plastic bag.

Source: www.food.com