Martin Yan Recipe Index

Add this Page to

Serves 4 to 6

12 to 14 slices day-old sandwich bread

Shrimp Paste

• 1/2 pound medium raw shrimp, shelled and deveined
• 2 walnut-size shallots, coarsely chopped
• 1 clove garlic, minced
• 1 egg white, lightly beaten
• 1 teaspoon jalapeño pepper, seeded and chopped
• 1 teaspoon minced lemongrass
• 1 teaspoon fish sauce
• 1/2 teaspoon lime juice
• 1 tablespoon chopped cilantro
• 1/2 teaspoon grated lime zest
• 2 tablespoons sesame seeds
• Vegetable oil, for deep-frying

1. With a star-shaped cookie cutter about 2-1/2 inches across, cut a star from each bread slice; save trimmings for other uses.

2. To make shrimp paste, combine shrimp, shallots, garlic, egg white, chile, lemongrass, fish sauce, and lime juice in a food processor. Process until smooth. Transfer to a bowl; stir in cilantro and lime zest.

3. Spread shrimp paste about a 1/4-inch thick on one side of each bread star. Sprinkle with sesame seeds and press gently onto shrimp mixture.

4. In a wok, heat oil for deep-frying to 350°F. Deep-fry stars, shrimp side down, a few at a time, until golden brown, about 1 minute. Turn over and fry 30 seconds longer. Drain on paper towels and serve.

From Martin Yan's Asian Favorites © 2001 Yan Can Cook.