Thai Fried Wontons and Shrimp Toasts
Today we have two scrumptious-sounding appetizer recipes from a book of Thai cooking. The first recipe is for Shrimp Toasts (shrimp topping on toasted bread slices) and Golden Baskets (kind-of the Thai version of a fried wonton).
Title: "Complete Book of Thai Cooking: Over 200 Delicious Recipes"
Author: Linda Stephen
Excerpt:
Title: "Complete Book of Thai Cooking: Over 200 Delicious Recipes"
Author: Linda Stephen
Excerpt:
Shrimp Toasts
Makes 32 toasts
More often associated with Chinese dim sum, Thais have a version of this popular appetizer, too. Some cooks combine shrimp and pork. Bread is not a traditional Thai ingredient, but it is available in Thai supermarkets. Try to use thinly sliced sandwich bread.
2 tbsp chopped fresh cilantro roots or stems
2 cloves garlic, peeled
1/2 tsp black pepper
1 lb shrimp, peeled and deveined, cut in pieces
2 green onions, coarsely chopped
1 egg
1 tbsp fish sauce
8 thin slices stale white sandwich bread, crusts removed
4 cups vegetable oil
Fresh cilantro sprigs
Make Ahead
Shrimp topping can be made several hours ahead, covered and refrigerated until ready to assemble toasts. Although best served shortly after cooking, the cooked toasts can also be refrigerated and reheated in a preheated 400°F (200°C) oven for 6 to 8 minutes, or until hot.
More often associated with Chinese dim sum, Thais have a version of this popular appetizer, too. Some cooks combine shrimp and pork. Bread is not a traditional Thai ingredient, but it is available in Thai supermarkets. Try to use thinly sliced sandwich bread.
2 tbsp chopped fresh cilantro roots or stems
2 cloves garlic, peeled
1/2 tsp black pepper
1 lb shrimp, peeled and deveined, cut in pieces
2 green onions, coarsely chopped
1 egg
1 tbsp fish sauce
8 thin slices stale white sandwich bread, crusts removed
4 cups vegetable oil
Fresh cilantro sprigs
- In a food processor, process cilantro, garlic and pepper to a paste.
- Add shrimp and process until coarsely chopped. Add green onions, egg and fish sauce and process until finely chopped.
- Spread mixture evenly over top of bread slices. Cut each slice into 4 squares or triangles.
- In a deep saucepan or wok, heat oil to 365°F (185°C). Add toasts about 6 to 8 at a time, shrimp side down. Cook for 1 to 2 minutes per side, or until golden. Drain on paper towels. Keep warm in a 200°F (95°C) oven.
- Garnish with fresh cilantro sprigs.
Make Ahead
Shrimp topping can be made several hours ahead, covered and refrigerated until ready to assemble toasts. Although best served shortly after cooking, the cooked toasts can also be refrigerated and reheated in a preheated 400°F (200°C) oven for 6 to 8 minutes, or until hot.
Golden Baskets
Makes 24 baskets
Delicate little baskets filled with a fiery shrimp filling make a wonderful appetizer. To tame the heat, simply reduce the amount of hot chili sauce. Traditionally the container is made from a crisp pastry shell, but wonton wrappers, spring roll wrappers and even phyllo pastry can be used. Try to find thin wonton wrappers, as they will be more delicate. The shrimp can be replaced with ground chicken.
24 3-inch (7.5 cm) square wonton wrappers
2 tbsp vegetable oil, divided
1/4 cup chopped red bell pepper
2 cloves garlic, finely chopped
8 oz shrimp, peeled, deveined and chopped
1/2 cup corn kernels
2 green onions, chopped
1 tbsp chopped fresh cilantro stems or leaves
1 tbsp fish sauce or soy sauce
1 tbsp lime juice
1/2 tsp palm or brown sugar
3/4 tsp hot chili sauce
Garnish
24 fresh cilantro leaves
24 thin slices fresh red chilies (optional)
Make Ahead
Shells can be baked up to a day ahead and stored in an airtight container.
- from "Complete Book of Thai Cooking: Over 200 Delicious Recipes," by Linda Stephen
Delicate little baskets filled with a fiery shrimp filling make a wonderful appetizer. To tame the heat, simply reduce the amount of hot chili sauce. Traditionally the container is made from a crisp pastry shell, but wonton wrappers, spring roll wrappers and even phyllo pastry can be used. Try to find thin wonton wrappers, as they will be more delicate. The shrimp can be replaced with ground chicken.
24 3-inch (7.5 cm) square wonton wrappers
2 tbsp vegetable oil, divided
1/4 cup chopped red bell pepper
2 cloves garlic, finely chopped
8 oz shrimp, peeled, deveined and chopped
1/2 cup corn kernels
2 green onions, chopped
1 tbsp chopped fresh cilantro stems or leaves
1 tbsp fish sauce or soy sauce
1 tbsp lime juice
1/2 tsp palm or brown sugar
3/4 tsp hot chili sauce
Garnish
24 fresh cilantro leaves
24 thin slices fresh red chilies (optional)
- Fit wonton wrappers into 24 lightly greased mini muffin cups so points extend beyond edges, keeping baskets as open as possible to allow room for filling. Brush lightly with 1 tbsp (15 mL) oil. Bake in a preheated 375°F (190°C) oven for 8 to 10 minutes, or until golden brown. Cool.
- Meanwhile, heat a wok or skillet over medium-high heat and add remaining oil. Add red pepper and garlic and stir-fry for 1 to 2 minutes, or until softened.
- Add shrimp and stir-fry for 1 to 2 minutes, or until just cooked.
- Add corn, green onions, cilantro, fish sauce, lime juice, sugar and chili sauce. Stir-fry for 2 minutes.
- Spoon filling into prepared cups. Garnish with cilantro leaves and red chili strips, if using.
Make Ahead
Shells can be baked up to a day ahead and stored in an airtight container.
- from "Complete Book of Thai Cooking: Over 200 Delicious Recipes," by Linda Stephen