Main ingredients 🥩
BreadShrimpEgg whiteMinced garlicPotato starchLemongrassButterGingerFish sauceLimeSriracha sauceTomato sauceStock cubesHeavy cream
Striker Chef's Shrimp Toast with Thai Cream Sauce
A premium dish featuring large menbosha-style shrimp toast with a refreshing and spicy Thai-style cream sauce.
🙋 Recommended for
- ⭐ Those who want to try making a sophisticated and unique shrimp dish at home that rivals restaurant quality.
- ⭐ Those who want to enjoy high-quality menbosha that is non-greasy, crispy, and stays that way.
Ingredients needed 🛒2 servings
- Bread, 2 slices
- Shrimp, generously
- Egg white, 1/2
- Potato starch, a little
- Minced garlic, a little
- Lemongrass, 1 stalk
- Sliced ginger, a little
- Butter, a little
- Fish sauce, a little
- Lime, 1/2
- Sriracha sauce, 3 tbsp
- Tomato sauce, generously
- Stock cubes (crab/crustacean base), 2
- Heavy cream, a little
- Cilantro (or arugula), a little
- Frying oil, generously
- Salt, a little
- Pepper, a little
Recipe 🍳
- Remove the tails from the shrimp and pat them completely dry with paper towels. Lightly mince the shrimp with a knife, leaving some texture.
- In a blender, lightly mix 1/2 egg white, minced garlic, potato starch, salt, and pepper. Add the minced shrimp and blend just enough to combine, maintaining some shrimp texture to create the paste.
- Spread a thick, even layer of the shrimp paste onto one slice of bread. Top with the other slice of bread to form a sandwich.
- Bruise the lemongrass stalk with the back of a knife to release its aroma. Melt butter in a pan over low heat and gently infuse the butter with the lemongrass and sliced ginger.
- Add fish sauce, lime juice and zest, sriracha sauce, tomato sauce, stock cubes, and heavy cream to the infused butter. Simmer gently over low heat, stirring until smooth, to create the sauce base.
- Deep-fry the shrimp toast in oil heated to a relatively low temperature (140-150°C) for about 4 minutes per side, until lightly golden brown.
- Transfer the partially fried toast to a preheated air fryer or oven at 170°C for another 4 minutes to ensure it's cooked through and to drain excess oil.
- Pour the sauce ingredients (including lemongrass and ginger) into a blender and blend for about 30 seconds until smooth and creamy to complete the special cream sauce.
- Spread a generous amount of the finished sauce on a serving plate. Cut the crispy shrimp toast into desired portions and arrange on top. Garnish with lime zest and cilantro.
- Drain shrimp, then blend lightly with egg white, starch, and seasonings to make paste.
- Fill bread slices with shrimp paste and sandwich them.
- Infuse butter with lemongrass and ginger, then simmer with fish sauce, sriracha, tomato sauce, and cream for the sauce base.
- Fry toast at low temperature for 4 minutes, then finish in oven or air fryer to cook through and drain oil.
- Blend sauce ingredients until smooth.
- Serve toast on a bed of sauce, garnished with cilantro and lime zest.
Cooking tips 💡
- When making the shrimp paste, avoid over-blending. Leaving some shrimp chunks provides a better texture.
- For menbosha, frying at a lower temperature initially cooks the shrimp, and then finishing in an air fryer or oven drains the oil, resulting in a crispy exterior and moist interior without being greasy.
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