Ingredients
Units
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- 1/4 cup scallions, chopped
- 3 Tbsp cilantro, chopped
- 2 cups uncooked shrimp, peeled & deveined
- 1 French baguette, sliced at an angle about an inch (2.54 cm)
- 1 cup shiitake mushrooms, sliced
- 3 tsp tom yum paste
- 2 tsp shrimp paste in soya bean oil
- 1 Tbsp of ponzu sauce
- 1/2 cup bean thread noodles
- 1 tsp fish sauce
- 1 tsp ginger, powdered or freshly grated
- 2 tsp coconut sugar, palm sugar, brown sugar, or honey
- 1 tsp white pepper
- 1/2 red onion, diced
- 1/4 cup Gruyère cheese, grated
- Olive oil
Instructions
- Thaw shrimp if frozen, first & soak bean threads for 10 minutes in cold water. In a skillet, heat a tbsp of olive oil on medium-high. Add onions first, sautée until browned, & then add the sliced shiitake mushrooms. Cook for 5 minutes. Set aside to cool.
- Put shrimp, bean threads, 1 tbsp of ponzu sauce, salt, pepper, tom yum paste, shrimp paste, & sugar into a food processor. Process until shrimp is finely ground. Stir in the cooled mushroom & onion mixture in a separate mixing bowl.
- In a separate mixing bowl, add 1 tbsp of olive oil, fish sauce, remaining ponzu sauce, green onions, & cilantro. Mix well & set aside.
- If using a toaster oven, spray down mini cookie sheet with oil & place sliced bread on sheet. Scoop & spread the shrimp mixture onto the bread thinly. Garnish crostini with grated cheese. Top the crostini off with the green onion & cilantro mixture. If using an oven, preheat oven to about 300º F & use a regular sized cookie sheet.
- If using a toaster oven, turn to “bake” mode & set the temperature to about 250º F. Bake for 5 minutes or until shrimp is thoroughly baked. In an oven, bake for about 5-10 minutes or until shrimp is thoroughly baked.
- Prep Time: 20
- Cook Time: 10
- Category: Appetizers
- Method: Baked
- Cuisine: Asian