For his elegant hors d'oeuvres, Zang Toi marinates shrimp in a spicy coconut-milk mixture, then serves them on toast squares moistened with a little crème fraîche.
More Delicious Shrimp Dishes
8 macadamia nuts, chopped
3 medium shallots, chopped
3 garlic cloves, chopped
2 small dried red chiles, crushed
2 tablespoons minced fresh lemongrass bulb
1 tablespoon minced fresh ginger
1 tablespoon fresh lime juice
1 tablespoon sugar
1/2 cup unsweetened coconut milk
1 teaspoon freshly ground pepper
1 pound medium shrimp, shelled and deveined
2 tablespoons vegetable oil
6 thin slices of white sandwich bread—crusts removed, toasted and cut into 4 squares each
1/2 cup crème fraîche
Cilantro leaves, for garnish
How to Make It
In a mini processor, puree the nuts, shallots, garlic, chiles, lemongrass, ginger, lime juice and sugar. Transfer the paste to a bowl and stir in the coconut milk, pepper and 1/2 teaspoon of salt. Add the shrimp and turn to coat with the marinade. Cover and refrigerate for at least 4 hours or overnight.
In a nonstick skillet, heat the oil. Add the shrimp and season with salt. Cook over moderately high heat until the shrimp are golden and just cooked through, 3 minutes. Spread each toast with crème fraîche and top with a shrimp. Garnish with cilantro and serve.
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