shrimp toast

appetizers for 6-8

1 soft baguette

1 lb. wild gulf shrimp, peeled and deveined, tails off

1 egg

1 t minced garlic

1 t cornstarch

2 t fish sauce

2 t grated fresh ginger

2 scallions, white and part of green section, sliced very thinly, and squeezed into tiny rings

2 small vietnamese bird peppers, finely chopped

1/2 cup chopped fresh cilantro

black pepper, about 1/2 t

4-6 t sesame seeds, or enough to lightly coat each toast before frying

2 limes cut into wedges

sweet chili sauce for dipping or make nuoc cham vietnamese dipping sauce if you’d like

peanut or vegetable oil

in a food processor, add shrimp, egg, garlic, ginger, cornstarch, pepper, fish sauce then purée. next stir in the scallions and chopped peppers.

slice baguette on the bias (angle cut) a bit over 1/4 inch thick. spread a nice slab of shrimp mixture over each piece of bread. sprinkle sesame seeds sparsely around on cutting board then press into shrimp on each bread piece (seeds should not be too heavily packed on each one).

heat a heavy-duty pan or skillet over med- high heat and add enough oil to make around 1/4 inch depth. when oil is sizzling hot, add toast, shrimp side down and fry for about 3 min., flip and fry for another 1-2 min. or until browned. drain on paper towel and keep warm in a low (150º) oven while finishing off remaining batches.

plate and garnish with chopped cilantro and lime wedges. serve with sweet chili sauce or nuoc cham dipping sauce.