Kylie Kwong And Her Shrimp Toasts

by admin on October 15, 2008 · 4 comments

DSC_2491 by you.

As long-time Cookthink blog readers might remember, I’ve got a thing for Kylie Kwong. The other night, before a small dinner party that came together at the last minute, I grabbed Kwong’s Simple Chinese Cooking and came across her recipe for King Prawn Toasts — flavored and puréed shrimp slathered onto white bread and deep fried — and was instantly on board.

Here’s how I made them:

First I filled a large stainless steel wok less than halfway with canola oil and heated the oil to 375F.

DSC_2470 by you.

I peeled and deveined a pound of shrimp, and coarsely chopped them.

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I put the shrimp in a bowl and added a couple of teaspoons of dry sherry…

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an egg…

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a splash of soy sauce, a handful of chopped scallion and cilantro leaves, a tablespoon of minced ginger and a light sprinkling of salt.

DSC_2458 by you.

I cut the crusts off a few slices of good white bread…

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cut the slices in half, and topped each half with a spoonful of the shrimp mixture. I rolled each one in toasted sesame seeds…

DSC_2477 by you.

I floated the toasts in the oil, just a few at a time so the oil wouldn’t cool down, and let them fry for a minute or so on the first side. (As Kwong says, it doesn’t seem like the shrimp should stay on the bread, but it does.) I flipped them over with a slotted spoon and let them fry upside down until they were golden brown, another minute.

DSC_2485 by you.

I removed the toasts to a brown paper bag to cool.

DSC_2490 by you.

Meanwhile I made the sauce. Kwong called for a thick, reduced sweet and sour sauce, but I decided to keep it simpler and lighter given the richness of the toasts. I whisked together a teaspoon each of honey and soy sauce, then stirred in the juice from two limes, along with a diced Thai chile and a few thinly sliced green onions.

{ 3 comments… read them below or add one }

steph (whisk/spoon) October 16, 2008 at 5:00 am

these look great! i just got back from dinner at her restaurant billy kwong’s here in sydney actually. no shrimp toasts on the menu tonight, unfortunately.

canarygirl October 16, 2008 at 8:08 am

ZOMG! Shut UP. I need these. Like right now.

CJ October 16, 2008 at 11:56 am

I, too have a ‘thing” for Kylie Kwong since you introduced her egg recipe on Cookthink. Her cookbook is as gorgeous as her recipes are delicious.

Thank you.

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