Most of the countries in Southeast Asia and regions of in China bordering the ocean have their own version of these tasty toast morsels. Fresh shrimp are ground to a paste, combined with local flavors and spread over white bread before cooking. Vietnam’s unique version shows a distinct French influence with the use toasted bread and butter.
Vietnamese Shrimp Toasts- Banh Mi Tom Quet Nuong
- Food processor
- Large baking pan (nonstick preferred)
- Medium bowl
- 12 slices White bread
- 1 lb. Shrimp, completely peeled and deveined
- ½ tsp Kosher salt, plus more for refreshing shrimp
- 1 tsp Cornstarch
- ½ tsp Sugar
- ⅛ tsp Black pepper
- 2 clove Garlic, minced
- 1 large Egg, separated
- 1 tbsp Vegetable oil
- 3 tbsp Scallion, chopped
- 3 tbsp Butter, melted
- ½ tsp Water
- Prep – Preheat oven to 250°F (120°C). Remove crusts from bread and slice into 4 triangles each. Place shrimp in a colander set in the sink and salt generously. After 5 minutes, rinse thoroughly and squeeze dry with paper towels. Separate egg yolk from egg white. Create an egg wash by combining egg yolk and water in a small bowl.Place bread triangles on a baking tray and bake until dry but not browned, around 20 – 30 minutes. Let cool. Increase oven temp to 350°F (175°C).
- Assemble – In a food processor, combine shrimp, salt, cornstarch, sugar, pepper, egg white, and oil. Pulse to form a rough paste. Transfer to a bowl and mix in scallion.Butter the baking pan. Spread a ¼-inch of the shrimp paste over the less-toasted side a bread triangle. Spread should be equal in thickness to the bread. Place each toast on the buttered baking pan. Repeat until all done.
- Cook and serve –Brush tops of triangles with egg wash. Bake the toasts until shrimp paste turns pink and bottoms are toasted, 10-12 minutes. Remove from oven to cool for 5 minutes then serve warm with Nuoc Cham and lettuce leaves.
- Uncooked shrimp toast may be frozen for around 1 months and cooked as directed after defrosting on a buttered baking tray for about an hour.