Fried Shrimp Toasts
Chef Joshua Walker shallow-fries his shrimp toasts instead of deep-frying them, so they’re not as greasy as the traditional Vietnamese version. He likes to spread the shrimp mousse unevenly over the toasts before cooking them. “If the mousse is higher on one side, it gets crisper and more browned than the other side, which is more lightly cooked,” he says. “That’s the perfect contrast.” Slideshow: Vietnamese Recipes
August 2014