Shrimp with sesame seeds on toast (chao tom voi me)

Yield: 4 servings

Measure Ingredient
4 tablespoons White sesame seeds
½ tablespoon Dried shrimp -- optional
1 cup Peeled shrimp -- finely
\N \N Chopped
2 \N Cloves garlic -- crushed and
\N \N Chopped
½ teaspoon Grated fresh ginger root
1 small Onion -- grated
1 small Egg -- beaten
\N \N Salt and black pepper
\N \N Cornstarch -- for dusting
1 \N Thin
\N \N OR
8 slices Bread -- crusts cut off
\N \N Vegetable oil -- for deep
\N \N Frying
\N \N French baguette

1. Toast the sesame seeds in a dry pan until they begin to brown, shaking frequently to prevent them from burning. 2. If using dried shrimp, soak in warm water until soft. Drain thoroughly and squeeze out excess water. Chop them finely. Combine the dried and fresh shrimp, garlic, ginger, grated onion, egg, salt, and black pepper, and knead together with your hands. The mixture should be stiff but not too stiff to spread. If it is too runny, dust with the cornstarch. 3. Cut the French bread into ½ inch slices or cut the slices of bread into triangles or shape using pastry cutters. Press the sesame seeds firmly into the shrimp mixture, using the back of a wooden spoon so that the shrimp mixture is also pressed fir Recipe Source: VIETNAMESE COOKING - EXOTIC DELIGHTS FROM INDO-CHINA by Paulette Do Van. Published by Chartwell Books, Inc. Copyright (c) 1993. Recipe formatted by Olivia Liebermann RDSE68B on May, 1995.

Recipe By : "Vietnamese Cooking" by Paulette Do Van, Chartwell Books

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