This fabulous appetizer is sure to be a winner at your next social gathering.
|1||California Goldminer® Sourdough Flute|
|1 tbsp||(15 mL) Fresh ginger, minced|
|1 lb||(454 g) Medium shrimp, peeled and deveined, divided|
|3 tbsp||(45 mL) Chopped fresh cilantro|
|.25 cup||(60 mL) Water chestnuts|
|2||Green onions, thinly sliced, divided|
|1.5 tbsp||(22 mL) Soy sauce|
|1 tsp||(5 mL) Sesame oil|
|Salt and pepper|
|2 tbsp||(30 mL) Toasted sesame seeds|
|.33 cup||(80 mL) Vegetable oil|
|Pinch of chili flakes (optional)|
SLICE bread on the bias using a serrated knife into ½ “ (1.25 cm) thick crostinis. Set aside.
PLACE ginger and garlic in a food processor and pulse 6-7 times. Scrape down the inside of the bowl and add half of the shrimp along with cilantro, water chestnuts, egg white, one green onion, soy sauce, sesame oil, salt and pepper. Pulse 8-10 times or until a paste forms.
SPREAD on side of each crostini with 1-2 tbsp (30-45 mL) of the paste. Sprinkle with sesame seeds.
HEAT vegetable oil in a large skillet over medium high. Add the remaining shrimp to the pan; season with salt, pepper and chili flakes. Cook 3-4 minutes or until the shrimp is bright pink and cooked through. Remove shrimp from the pan using a slotted spoon and set aside.
WORKING in batches, add the shrimp crostinis to the same pan placing them paste side down. Fry for 3-4 minutes or until golden brown. Turn toasts over and fry for an additional 2 minutes or until nicely toasted. Repeat with the remaining crostinis. To serve garnish with whole cooked shrimp and remaining green onion.
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