The Foodist: Upside Down Shrimp Sesame Toast
This was a surprise! A delightful buttered puff pastry or philo dough rectangle set on top of a puree of shrimp, parsley, walnuts, and butter. A reverse-engineered shrimp spring roll. The Foodist: Upside Down Shrimp Sesame Toast.
This is a great recipe! It is super easy and uses all the fresh food from the spring and summer gardens. The shrimp was canned and was still quite delicious.
Also, Rick thinks this photo looks terrible, but he is allowed to be wrong. The sugars in the sauce, the egg whites, the ginger, and garlic caramelized around the shrimp. This is Maillard reaction glory, not burnt disaster!
Ingredients
1 sheet ready-rolled puff pastry (philo dough)
Olive oil & Sesame Oil
Sesame seeds or sed mix
200g un-cooked prawns or shrimp
1 thumb-size piece of fresh ginger
2 garlic cloves
1 egg white
1 tablespoon soy sauce
1 teaspoon sugar
1 beaten egg
Spring onion to garnish
½ cup finely chopped celery (Optional)
Directions
Pre-heat your oven to 392F (200C)
Prep a large baking sheet with parchment paper.
Drizzle the oils liberally all over the parchment paper and sprinkle generously with sesame seeds or a seed mix.
In a food processor or blender, add the prawns or shrimp, ginger, garlic, egg white, sugar and soy sauce and blend until a smooth paste.
Roll out your pastry sheet and divide it into squares. Slather each square generously with the prawn/shrimp paste and then lay these, pasted-side down onto the oiled and pre-seeded baking tray..
Push down the edges of the pastry with a fork and score the pastry lightly with a knife. Brush with egg wash and then bake for 30 - 35 mins or until the top is golden.
Remove from oven and allow it to rest for 5 mins before flipping them over.
Sprinkle with chopped spring onion and cut into triangles to serve.
