This riff on shrimp toast was what I requested every year for my birthday when I was growing up. They are the perfect finger food for any get together and like Pringles, once you start, it's really hard to stop eating them.
Phoenix Rolls
Phoenix Rolls
Category
appetizer
Cuisine
Chinese
Author:
Fiona Kennedy
Servings
makes 20 rolls
Prep Time
45 minutes
Cook Time
20 minutes
This riff on shrimp toast was my most requested dish for my birthdays when I was growing up. They are the perfect finger food for any get together and like Pringles, once you start, it's really hard to stop eating them.
Ingredients
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1 lb. shrimp, peeled and deveined
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1 egg, yolk separated from the white
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1 Tbs. fish sauce
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2 ½ tsp. Night Market seasoning
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2 tsp. toasted sesame oil
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4 green onions, thinly sliced
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20 slices of soft sandwich bread, crusts sliced off
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⅓ cup toasted sesame seeds (optional)
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vegetable oil for cooking (enough so that the oil is 1-in deep in your pot)
Directions
Take ¼ of the shrimp and set aside. Place remaining shrimp in the bowl of a food processor and add egg white, fish sauce, Night Market seasoning, and sesame oil. Process until mixture resembles a sticky paste. Transfer shrimp mixture to a medium mixing bowl.
Chop remaining shrimp into ¼-in. pieces and add to shrimp paste in bowl. Add chopped green onions and mix well to combine.
Use a rolling pin to roll out slices of bread to about 1/8-in. thick. Use a fork to whisk egg yolk in a small cup. Using your finger or offset spatula, spread some egg yolk on the upper edge of the bread. Take 1 ½-2 Tbs. shrimp filling and spread it out in a thin layer underneath the egg yolk line, covering the slice of bread. You should now be looking at a piece of bread with the top 1/8-in. yellow with egg yolk, and rest of the slice covered with shrimp paste. Starting with the bottom edge, roll the piece of bread up like a carpet, pressing the egg yolk edge firmly to seal the roll. Repeat with the remaining ingredients. If you are using the sesame seeds, slice about ¼-in. off the ends to expose filling and press the ends into the sesame seeds to stick.
Add oil to medium pot so that it is 1-in. deep. Heat oil to 325F. Add 5 of the shrimp rolls and cook 2-3 minutes, until evenly golden brown and cooked through. Adjust the heat as necessary to maintain the temperature and use chopsticks or tongs to turn the rolls over as they are cooking. When rolls are cooked, transfer them to a paper towel-lined plate and then repeat with remaining rolls. Serve them hot with your choice of condiment. My family’s choice of dipping sauce was always worchestershire sauce.