Shrimp And Water Chestnut Toasts

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 3/4 lb medium shrimp, shelled deveined and coarsely chopped
• 4 tablespoons unsalted butter, softened
• 6 canned water chestnuts, drained and cut into 1/8-inch dice
• 2 large scallions, sliced crosswise
• 1/4 cup shaoxing wine or 1/4 cup dry sherry
• 1 tablespoon low sodium soy sauce
• 1 teaspoon low sodium soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 baguette, sliced 1/3 inch thick on the diagonal (24 slices)
• vegetable oil, for frying
• 1/4 cup sesame seeds

Recipe

• 1 preheat the oven to 450°.
• 2 in a food processor, combine half of the shrimp with the butter and process until pureed.
• 3 in a large bowl, toss the rest of the shrimp with the water chestnuts, scallions, wine, soy sauce, sesame oil, salt and sugar.
• 4 blend in the shrimp butter.
• 5 spread about 1 1/2 tablespoons of the shrimp mixture on each baguette slice.
• 6 in a large skillet, heat 1/8 inch of vegetable oil until shimmering.
• 7 put the sesame seeds in a small bowl. dip each shrimp toast in the sesame seeds to coat the shrimp mixture.
• 8 fry about 8 toasts at a time over moderately high heat, shrimp side down, until the shrimp mixture turns pink, about 25 seconds.
• 9 using tongs, transfer the toasts to a large rimmed baking sheet, shrimp side up.
• 10 repeat with the remaining toasts, adding more vegetable oil to the pan as needed.
• 11 bake the toasts for about 5 minutes, or until the shrimp mixture is cooked through.
• 12 serve hot.