Crunchy goodness! That’s how to describe this week’s Mom’s 52 recipe. Banh Mi Tom – Shrimp Toast is traditionally a side dish, often accompanying noodle dishes. It also works great as an appetizer for parties. Trust me when I say that you should make extra Banh Mi Tom – Shrimp Toast. These things disappear very quickly!
Traditionally, Banh Mi Tom – Shrimp Toast is deep fried, but this recipe cuts out a lot of the fat by cooking the meat first before baking the toast. The result is a crunchy delight you won’t feel so guilty about devouring.
Banh Mi Tom – Shrimp Toast
INGREDIENTS – makes 12 toasts:
- 1/4 lb. shrimp, peeled & deveined
- 1/4 lb. ground pork
- 1 green onion, chopped
- 1 shallot, chopped
- 2 dashes of pepper
- 2 dashes of garlic powder
- 1/4 tsp. sugar
- 2/3 Tbsp. nuoc mam (fish sauce)
- 1 tsp. + 1 Tbsp. extra virgin olive oil (EVOO)
- 1 (12″) loaf of french bread
- 1 egg white
STEP 1: MAKE THE MEAT TOPPING
- Using a food processor or the flat end of a large knife, smash the shrimp.
- In a mixing bowl, combine the smashed shrimp, ground pork, green onion, shallot, pepper, garlic powder, sugar, and nuoc mam (fish sauce). Mix well to combine and make a meat paste.
- In a medium skillet, heat 1 tsp. EVOO on medium to high heat. Add the meat paste and fry, flipping once and separating the meat into flat patties about 2″-3″ in diameter while frying. It is easier to let the meat cook a bit before breaking it into patty pieces. Fry until the meat is cooked through, roughly 5 minutes or less.
STEP 2: ASSEMBLE & BAKE BANH MI TOM – SHRIMP TOAST
- Preheat the oven to 370 degrees.
- Using a serrated bread knife, slice the french bread into 1″ thick pieces, yielding 12 slices.
- Brush each bread slice with EVOO on one side.
- Top each bread slice, on the side with the EVOO, with the cooked meat from Step 1.
- Brush each piece with egg white so the meat will stick to the toast when it bakes. Place the slices onto a foil-lined baking sheet.
- Bake for 8-10 minutes until crunchy. Enjoy!
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