BANH MI QUET TOM
In this post I will show you how to make one of my favorite Vietnamese appetizers, banh mi quet tom, which translate to shrimp toast. I chose to do this dish around the Christmas holiday season because I remember eating this dish all the time around Christmas. Warning: If you present this appetizer to your family or at potluck gatherings, there will not be much conversation going on because everyone will be too busy stuffing their mouths with this highly addicting and delicious toast! In this incredibly quick and easy recipe, you will be creating your own shrimp paste to spread over a fluffy baguette which is toasted to a beautiful golden brown. I can not wait for you to try this! I received this recipe from my brother, Long Nguyen and my sister-in-law, Nancy Ngo.
Cook Time: 25 minutes
Difficulty: ★☆☆☆☆
INGREDIENTS
1 lb shrimp, raw, peeled and deveined
4 stalks green onion, chopped
½ White onion, chopped
12 sticks of imitation crab, chopped
1 tbsp chicken bouillon
1 tsp of salt and pepper
½ tbsp garlic powder
1 ½ cup mayo
2 tsp sugar
Two whole fresh baguettes, sliced to about 2cm in thickness
RECIPE
Add raw shrimp into a food processor and run until the shrimp turns into a paste. Move it to a large bowl.
Add the green onions, white onions, chicken bouillon, salt and pepper, garlic powder, mayo, and sugar. Mix until the mix is even and consistent.
Heat the oven to 400°F
Spread a thick layer of mix evenly over one side of the baguette. Lay the toast over a large pan and bake for 15-18 minutes or until the toast and mix turn a golden brown.
Enjoy!
CONCLUSION
Every bite you take of this toast includes a loud "crunch" that is partnered with the savory and warm filling sitting on top of the toast. This recipe yields a lot which is a good thing because this is a highly addictive appetizer. I find myself eating 8-10 slices before actual dinner begins. Be sure to that the mix on top of the baguette has been properly turned a golden brown before enjoying this dish. I believe it tastes way better when this is done because it gives the toast more texture and that toasty taste that it is suppose to have. I will be awarding this recipe...
