Find How Easily You Can Make Vietnamese Shrimp Toasts – Banh Mi Tom Quet Nuong

Fun and brilliant to eat, this dish makes an amazing appertizer, or hors d'oeuvre that can be served to any gathering. You can toast it in the broiler and profound fry. I like to toast it in the broiler since it's less oily. Enjoy!

Recipe for Making Vietnamese Shrimp Toasts – Banh Mi Tom Quet Nuong

Serves 4-5


1/2 lb medium shrimps, stripped and deveined

6 cuts of bread

Salt for invigorating shrimp, in addition to 1/4 tsp

1/2 tsp cornstarch

1/4 tsp sugar

1/8 tsp dark pepper

2 cloves garlic, minced

2 green onions, minced

1 egg, egg white and yolk isolated

1/2 tbsp cooking oil

2 tbsp spread, dissolved

1/4 tsp water

Refresh the shrimp by placing them in a colander and throwing them with a liberal measure of salt. Flush quickly under cool water and press delicately to deplete well. In a bowl, join the shrimp, 1/4 tsp salt, cornstarch, sugar, pepper, garlic, egg white, oil and blend well. Move to a food processor and interaction until a coarse glue shaped. Return the glue to the bowl and blend in the green onions.

Coat a nonstick heating sheet with the spread and spot it on a metal rack. To make each toast, utilize a bread or supper blade to spread a 1/4 inch thick layer of the shrimp glue on the highest point of the bread cut. The glue ought to be pretty much as thick as the toast and cover every one of the corners. As the bread cuts are topped, place them on the readied heating sheet. Dispose of any extra toasts or put something aside for another use.

In a little bowl, mix together the egg yolk and water to make an egg wash. Brush the highest points of the toasts with the egg wash. Continue to brush until all are done.

Preheat the stove to 350F. At the point when the broiler arrives at the set temperature, place the track with toasts in the stove and heat the toasts for 10 to 12 minutes, or until the shrimp glue has become pink orange and toast bottoms are brilliant earthy colored. Let cool for 5 minutes before serving.

Serve hot. Enjoy!

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Source by Lena Ho

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