Crispy Korean Shrimp Toast

Serves 4-5 | Preparation Time: 30 mins

Ingredients:

• Knife 100% Pure Rice Bran Oil, sufficient for deep frying
• 1 tsp Knife Thai Fish Sauce
• 8 slices of white bread
• 600g shrimp, deshelled and deveined
• 2 tbsp potato starch
• 1 tbsp lemon juice
• 1 egg white
• 1 dash of black pepper
• ½ tsp chicken stock powder
• 20g carrot, chopped finely
• 2 spring onion, chopped finely
• Coriander, chopped to garnish
• Mayonnaise as dipping sauce

Cooking steps:

Step 1: Prepare the ingredients.

• Use a paper towel to dry the prawns and mince the prawns.
• Add minced prawns, potato starch, egg white, chicken stock, lemon juice, Knife Thai Fish Sauce, pepper, spring onions and carrot into a bowl.
• Using a chopstick, mix in a single direction until it becomes a paste-like texture.
• Cling wrap the bowl and put it in the fridge for 20 minutes.

Step 2: Assemble the bread.

• Remove the crust on the bread and slice it into quarters by sawing instead of pressing.
• Line 16 sliced bread on a tray.
• Using 2 tablespoons, make 16 shrimp balls. Place it on the bread on the tray.
• Place the remaining bread on top of the shrimp balls to make a sandwich, press it down gently to ensure that the bread sticks. Even out the shrimp pastes to fill the gaps between the bread.

Step 3: Deep fry and serve.

• In a pan, pour in Knife cooking oil till it is ⅓ filled. The oil is ready when the wooden chopsticks start to sizzle.
• Add in the sandwich bread 1 by 1, fry until both sides are golden brown. Remove from pan and set aside. Repeat the same until all the sandwich breads are fried.
• To double fry, increase the heat. Once the chopstick sizzles, add in all the fried toasts and fry it for 30 seconds to achieve a crispier texture.
• Serve with mayonnaise.