SRIRACHA SHRIMP TOAST

Sriracha Shrimp Toast image

Provided by Claire Thomas : Food Network

Time 25m

Yield 10 to 12 servings

Number Of Ingredients 17

2 tablespoons finely chopped shallots
One 1-inch piece fresh ginger, peeled
1 clove garlic
1 tablespoon packed basil leaves
Two 1-inch pieces lemongrass
1 tablespoon fish sauce
1 tablespoon packed cilantro leaves, plus more for garnish
2 teaspoons vegetable or canola oil, plus more for frying
Kosher salt and freshly ground black pepper
1 pound large shrimp (16 to 20 shrimp), peeled, deveined and roughly chopped
1 1/2 teaspoons cornstarch
1 loaf soft, sliced white bread, crusts removed
1/4 cup mayonnaise
1 tablespoon hoisin sauce
Sriracha, for drizzling
Toasted sesame seeds, for sprinkling
Vegetable or canola oil, for frying

Steps:

Combine the shallots, ginger, garlic, basil, lemongrass, fish sauce, the 1 tablespoon cilantro, the 2 teaspoons oil and a pinch each of salt and pepper in a food processor; pulse until finely chopped and well combined. Add the shrimp and cornstarch and pulse until a sticky paste forms, 5 to 10 pulses. Spread a 1/4- to 1/2-inch-thick layer of the shrimp paste on each slice of the bread with a spoon.
Heavily coat a large skillet with oil and heat over medium heat. Working in batches, add the toasts to the skillet shrimp-side down and cook until the shrimp paste is golden brown, 1 to 2 minutes. Flip the toasts and cook until the bread is deep golden brown, about 30 seconds. Remove to a paper towel-lined plate. Add more oil to the skillet, as necessary.
Stir to combine the mayonnaise and hoisin in a small bowl. Drizzle the shrimp toasts with the hoisin mayo and a bit of Sriracha. Slice each toast in half on the diagonal and garnish with sesame seeds and a couple of leaves of cilantro. Enjoy!