After trying the amazing shrimp toast sandwich at Jon & Vinny’s seafood-centric restaurant, Son of a Gun, I knew I had to try to replicate it at home! The combo of crispy, buttery bread and tender, savory shrimp is intensified with the creamy & spicy sriracha mayo and sweet hoisin sauce. Because it’s a pretty decadent dish (def avoid this if you’re counting calories, haha), the herb salad adds a much-needed brightness that ties everything together! It’s super addicting!
Recipe:
Combine 1 lb shrimp (peeled & de-veined), 1 egg white, 3 tsp soy sauce, 2 tsp sesame oil, 1 clove of garlic (minced), and approx. 1 tsp minced ginger in a food processor, and pulse until the shrimp mixture is incorporated into a nice paste.
Cool in fridge for 10+ minutes (covered).
Spread mixture evenly over each slice of white sandwich bread (crust removed).
In a pan, heat vegetable or canola oil to 325°F, add in some butter, and shallow pan-fry each slice, starting shrimp-side down for 1-1½ min and flipping to the other side for about another 30s. Drain on paper towels and season with salt immediately.
On each shrimp toast, add some sriracha mayo (can be made by combining 3 tbsp mayo, 1 tbsp sriracha, 1 tsp lime juice) and some hoisin sauce.
Between the 2 slices of shrimp toast, place a generous portion of herb salad [cilantro, mint, watercress, Thai basil, green onion gently tossed in a fish sauce vinaigrette (½ cup fish sauce, ¼ cup water, 2 tbsp rice wine vinegar, 1/4 cup sugar, 1 clove minced garlic, juice of 1 lime)]. Enjoy immediately!