Follow these steps for perfect results
sugar
fresh lime juice
Asian fish sauce
Thai chile
thinly sliced
garlic clove
minced
shrimp
shelled and deveined
egg
tapioca flour
Thai chiles
chopped
Asian fish sauce
scallions
sliced
garlic
minced
fresh ginger
finely grated peeled
kosher salt
baguette slices
cut 1/3 inch thick
canola oil
cilantro
for garnish
Whisk sugar with 1/2 cup warm water until dissolved to make Nuoc Cham.
Whisk in lime juice, fish sauce, Thai chile, and minced garlic to complete the Nuoc Cham.
Combine shrimp, egg, tapioca flour, Thai chiles, fish sauce, scallions, garlic, ginger, and salt in a food processor.
Puree the mixture until nearly smooth to form a shrimp mousse.
Spread the shrimp mousse evenly on baguette slices.
Heat 3 tablespoons of canola oil in a large nonstick skillet.
Add half of the toasts, mousse side down, to the skillet.
Cook over moderate heat until golden, about 2 minutes.
Flip the toasts and cook until browned on the bottom, about 1 minute.
Transfer the toasts to paper towels to drain excess oil.
Repeat the frying process with the remaining oil and shrimp toasts.
Transfer the fried shrimp toasts to a platter.
Garnish with cilantro and scallions.
Serve the fried shrimp toasts immediately with the prepared Nuoc Cham.
Expert advice for the best results
Make the Nuoc Cham ahead of time to allow the flavors to meld.
Ensure the oil is hot before frying the toasts for maximum crispness.
Don't overcrowd the skillet when frying the toasts.
Everything you need to know before you start
15 minutes
Nuoc Cham can be made ahead.
Arrange the fried shrimp toasts artfully on a platter, garnished with fresh cilantro and scallions. Serve with a small bowl of Nuoc Cham for dipping.
Serve as an appetizer at a party.
Enjoy as a snack with friends.
Pair with a light salad for a light meal.
Acidity cuts through the richness
Crisp and refreshing
Discover the story behind this recipe
Common street food and appetizer
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