Makes32 hors d’oeuvres
- Active time:20 min
- Start to finish:1 3/4 hr
December 2003
Shrimp toasts are traditionally fried, but our version of this classic Asian appetizer is baked, so your guests won’t have to worry about messy, oily fingers.
-
4
teaspoons
minced garlic
-
1
tablespoon
minced peeled fresh ginger
-
1
tablespoon
vegetable oil
-
1
tablespoon
mirin (see cooks’ note, below)
-
2
teaspoons
soy sauce
-
1/2
teaspoon
salt
-
3/4
lb
medium shrimp in shell (31 to 35 per lb), peeled, deveined, and cut into 1/2-inch pieces
-
3
tablespoons
chopped fresh cilantro
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1
(9- by 4-inch) white Pullman loaf, unsliced
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Cook garlic and ginger in oil in an 8- to 9-inch heavy skillet over moderate heat, stirring, until softened and fragrant, about 1 minute. Add mirin, soy sauce, and salt (omit salt if making ahead; see cooks’ note, below) and simmer, stirring, 15 seconds. Transfer marinade to a bowl and cool to room temperature.
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Add shrimp and cilantro, tossing to coat, and marinate, covered and chilled, 1 hour.
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Put oven rack in upper third of oven and preheat oven to 350°F.
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Turn bread loaf on its side and evenly cut crust from bottom of loaf using a long serrated knife, discarding crust, then cut a 3/8-inch-thick slice from bottom and trim crust from sides of slice. Put slice on a baking sheet (reserve rest of loaf for another use) and bake, turning over once, until dry but not colored, 8 minutes total. Remove bread from oven but leave on baking sheet.
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Immediately increase oven temperature to 475°F.
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Spread top of hot toast with all of shrimp mixture, packing it down into a thick even layer and covering surface entirely. Make sure oven temperature has reached 475°F, then bake shrimp toast until topping is cooked through, 12 to 15 minutes. Transfer with a large flat spatula to a rack to cool 5 minutes, then transfer to a cutting board.
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Halve shrimp toast crosswise with a very sharp knife, then cut each half lengthwise into fourths, making 8 strips total. Cut each strip into 4 pieces. Serve toasts warm or at room temperature.
Cooks’ notes: - Mirin is available at Asian markets and some supermarkets.
- Shrimp can be marinated (without salt in marinade) up to 4 hours. Stir in salt before proceeding.
