Jul 2007

Bánh Mì Tôm Chiên – Shrimp Toasts

These shrimp toasts are my Aunt Phuong’s signature appetizer and are served at large family gatherings. This recipe yields enough to feed a small army.

  • 4 pounds shrimp (size 36-40)
  • 1 bunch green onion
  • 2/3 bulb garlic (5-7 cloves)
  • 6 tablespoons sugar
  • 1 egg white
  • 1 ½ tablespoons black pepper
  • 10 tablespoons nouc mam
  • 2 ½ loaves white bread
  • Vegetable oil

Prepare shrimp

Thoroughly wash shrimp in salted water 3-4 times, changing the water after each washing. Devein and peel shrimp and let drain. Pat shrimps dry with a paper towel before marinating.

Prepare marinade

Finely mince green onions and garlic cloves and place in a large mixing bowl or container with a lid. Add sugar, egg white, pepper, and nouc mam to the onions and garlic. Mix well with shrimp, cover with plastic wrap or lid, refridgerate, and let marinade for 30 minutes minimum—overnight is best.

Assembling shrimp toasts

Cut each slice of bread into six rectangular pieces and lightly toast in the oven at 200 degrees for approximately 10 minutes.

Chop marinated shrimp in a food processor until a thick paste is formed.

Spread a thick layer of the shrimp paste atop the toasted bread and lightly brush with vegetable oil (see below). Repeat with remainder of bread and shrimp paste.

Deep fry shrimp toasts with the shrimp side down first. When both sides are golden, remove from oil, drain, and serve.

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