Vietnamese Shrimp Toast – Banh Mi Tom Quet Nuong
Vietnamese shrimp toast is a great finger food that has always been a hit at parties. This savory bite on crispy French toast, eaten as is, or dipped in a little nuoc mam sauce that is a treat that no one can resist! This is another simple recipe that can be made with few ingredients but packs a flavorful punch.
Ingredients for Filling:
1 lb raw medium shrimp (peeled, deveined, and chopped)
2 Green onion (finely chopped)
1 tsp cornstarch
½ tsp Salt
½ tsp Sugar
¼ tsp Ground black pepper
2 cloves of garlic
Ingredients for Dipping Sauce:
¼ cup nuoc mam (Vietnamese fish sauce)
¼ cup sugar
Lime juice (to taste)
Hot sauce or hot peppers (finely chopped, to taste – optional)
Chopped cilantro or green onion sprinkled over the finished product.
Sorry, I haven’t come up with any good vegetarian suggestions for this recipe, but please let me know if you do!
Chef’s Knife or Food Processor
Cooling rack (optional)
Preheat the oven to 350F.
Clean and chop the shrimp to a medium dice. Finely chop (Mince) the green onion and garlic cloves. Both of these steps can be accomplished with a food processor if you don’t feel like chopping manually. Add the shrimp, green onion, and garlic to the rest of the ingredients in a large bowl and mix until well combined. (tip: to test the seasoning, place a small spoonful in the microwave for a about 30 seconds).
Slice the French baguette on a diagonal in pieces about ¼ to ½ inches thick. Take a small spoon and add a small amount of the shrimp mixture (or a lot, depending on how many you want to make) onto the slice of French toast and place on the baking sheet. Continue to do this until all of your shrimp mixture is gone. Make sure that when you place the toasts down you do not overlap.
Place in the preheated oven and bake for 10-15 minutes (check on them every 5 minutes or so to make sure that your oven is cooking evenly and the toasts do not burn).
The healthier way to prepare these Vietnamese shrimp toasts is by baking by if you are in the mood for fried foods, you can fry them as well. My only suggestion would be to let them sit in the fridge for 15 minutes or so before frying so that the shrimp has a chance to setup and stick to the bread.
I would only freeze these after they have been cooked (and are probably better if they have been fried rather than baked). My guess is that with the baking the product with become much more dry in the freezer, whereas with the fried version the fat from the oil may preserve the texture of the bread.
Note: I’m all about not throwing anything away so a great idea for this recipe is if you have any leftover shrimp paste from your Sugarcane shrimp you can always use it for this recipe instead of making a fresh batch. The texture and taste may be a little different but not by much