Nobody goes to a friend’s house to watch the game, and expects to see a plate of these crispy-on-one-side, soft-and-savory-on-the-other-side treats, but after a few of you make these, and word spreads, I’m sure it will just be a matter of time.
Speaking of spreads, since we apply the shrimp mixture raw, it’s not like you can dip a finger in to taste it. So, to check for seasoning, especially the salt, you may want to fry a small piece (like during meatball production), and adjust from there. I added a tiny pinch of salt, but thanks to the soy, anchovy, and fish sauce, you may not need any.
These are significantly better served warm than cold, so maybe fry them in batches, and/or keep warm in an oven. And yes, if you don’t do shrimp, any other raw seafood will work. By the way, I have it on good authority that these are magnificent served with cold beer, and for that reason alone I hope you give these a try soon. Enjoy!
Makes about 16 Shrimp Toasts:
1/2 pound raw shrimp, peeled and deveined
1/4 cup diced water chestnuts
1/4 cup chopped cilantro leaves
1/2 cup green onion, finely sliced
3 garlic cloves, crushed
1 tablespoon finely grated ginger
1 anchovy filet
1 teaspoon toasted sesame oil
1 teaspoon fish sauce
1 tablespoon soy sauce, or more to taste
1 egg white
1/2 teaspoon sugar
1/2 teaspoon paprika
pinch cayenne pepper
pinch of salt
4 large slices white bread
sesame seeds, optional
vegetable oil for frying