Shrimp Toast with Avocado Cream and Topical Sambal

From Recidemia English
Jump to: navigation, search

Description[edit]

Yield: 36 toast, 2¼ cups of Avocado cream and 1½ cups of Tropical sambal

Ingredients[edit]

Avocado cream[edit]

Tropical sambal[edit]

Procedures[edit]

  1. Fry baguette slices in hot oil until brown; drain well.
  2. Reserve.

Per order[edit]

  1. Spread 1 tablespoon avocado cream onto each of 3 baguette toasts.
  2. Top each toast with 1 shrimp.
  3. Garnish with 2 tablespoons tropical sambal.

Avocado cream[edit]

  1. Purée avocados, sour cream, whipping cream, cilantro, lime juice, garlic and salt.
  2. Reserve.

Tropical sambal[edit]

  1. Combine diced mango, kiwi, onion, Fresno chile, molasses,white wine vinegar, fish sauce or soy sauce, sesame oil, lemon grass, ginger root, garlic and salt.
  2. Simmer all ingredients until almost all liquid evaporates, about 10 minutes.
  3. Reserve.

Notes[edit]

  1. Thinly sliced, cooked pork tenderloin can be substituted for the shrimp.