Dinner: Shrimp Toasts With Sesame Seeds and Scallions

Recipe by /contributors/andy-baraghani These dim sum–style shrimp toasts make a surprisingly simple—and utterly addictive—at-home snack. With this method, you don’t even need a deep fryer to pull them off.

This recipe includes superfoods such as:

Sesame Seeds, Lemon

Health benefits of Shrimp Toasts With Sesame Seeds and Scallions

Sesame seeds help with progesterone balance. Lignans found in in sesame seeds help to prevent excess estrogen production. Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

10 ounces shrimp, peeled, deveined
2 tablespoons hot chile paste (such as sambal oelek)
2 teaspoons finely grated lemongrass
2 teaspoons fish sauce (such as nam pla or nuoc nam)
1 teaspoon finely grated peeled ginger
Kosher salt
2 scallions, green and white parts separated, thinly sliced crosswise
1/4 cup white sesame seeds
4 slices white bread, 1/4 inch thick, crusts removed
Vegetable oil (for frying; about 1 cup)

Instructions

Pulse shrimp, chili paste, lemongrass, fish sauce, and ginger in a food processor until smooth. Season with salt and pulse again to combine. Transfer mixture to a medium bowl; stir in scallion whites.
Place sesame seeds on a plate. Spread shrimp mixture over bread slices, extending all the way to edges. Press bread, shrimp side down, into sesame seeds to coat evenly.
Pour oil into a large skillet to come 1/4" up sides and heat over medium-high until a small pinch of shrimp mixture sizzles when added to oil. Working in 2 batches, fry toasts, shrimp side down, until golden and crisp, about 2 minutes; turn and cook until other sides are golden and crisp, about 1 minute. Transfer to a paper towel–lined wire rack to drain.
Cut each toast diagonally into quarters and top with scallion greens.

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