Fun and delicious to eat, this dish makes a great appetizer or hors d’oeuvre that can be served at any party. You can toast it in the oven and fry. I prefer to toast it in the oven because it is less greasy. Enjoy!

Recipe to make Vietnamese Shrimp Toast – Banh Mi Tom Quet Nuong
Serves 4-5

Ingredients:
1/2 pound medium shrimp, peeled and deveined
6 slices of bread
Salt to cool shrimp, plus 1/4 teaspoon
1/2 teaspoon cornstarch
1/4 teaspoon sugar
1/8 teaspoon black pepper
2 garlic cloves, minced
2 green onions, chopped
1 egg, white and yolk separated
1/2 tablespoon of cooking oil
2 tablespoons melted butter
1/4 teaspoon of water

Cool the shrimp by placing it in a colander and tossing it with a liberal amount of salt. Rinse immediately with cold water and gently press to drain well. In a bowl, combine shrimp, 1/4 teaspoon salt, cornstarch, sugar, pepper, garlic, egg white, oil, and mix well. Transfer to a food processor and process until a thick paste forms. Return the pasta to the bowl and mix in the green onions.

Coat a nonstick baking sheet with the butter and place on a metal rack. To make each toast, use a bread or table knife to spread a 1/4-inch-thick layer of shrimp paste over the top of the bread slice. The paste should be as thick as toast and cover all corners. As the bread slices are covered, place them on the prepared baking sheet. Discard any leftover toast or save for another use.

In a small bowl, mix together the egg yolk and water to make an egg wash. Brush the top of the toast with the beaten egg. Keep brushing until everything is done.

Preheat oven to 350F. When the oven reaches the set temperature, place the pan with the toasts in the middle of the oven and bake the toasts for 10 to 12 minutes, or until the shrimp paste has turned pink-orange and the bottoms of the toasts are golden brown. Let cool for 5 minutes before serving.

Serve hot. Enjoy!

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