Elote Shrimp Toast

Name: Elote Shrimp Toast
Total time: 35 min
Ingredients: 1 ½ lb Shrimp, peeled finely chopped; ¼ cups Cilantro, chopped; 1 tbsp Cornstarch; ½ tbsp Fish sauce; 2 tsp Sesame oil; 2 tsp Cumin, ground; 2 tsp Chili powder; 2 tsp Garlic powder; 2 tsp Black pepper; 1 tsp Salt; 1 tsp Sugar; 3 Scallion, finely chopped; 1 Egg; 2 Sweet corn; 1 tbsp Olive oil; 8 Bread; 6 cups Vegetable oil; Sriracha sauce; Cottage cheese

By Tasty · 35 min

Ingredients

Shrimp · peeled finely chopped1 ½ lb
Cilantro · chopped¼ cups
Cornstarch1 tbsp
Fish sauce½ tbsp
Sesame oil2 tsp
Cumin · ground2 tsp
Chili powder2 tsp
Garlic powder2 tsp
Black pepper2 tsp
Salt1 tsp
Sugar1 tsp
Scallion · finely chopped3
Egg1
Sweet corn2
Olive oil1 tbsp
Bread8
Vegetable oil6 cups
Sriracha sauce
Cottage cheese

Instructions

Mix the shrimp, cilantro, cornstarch, fish sauce, sesame oil, cumin, chili powder, garlic powder, black pepper, salt, sugar, scallions and egg white in a bowl until sticky and well combined. Set aside.
Rub the corn with the olive oil and a pinch of salt. Preheat a gas grill to 400°F (200°C) on high. Grill the corn, turning now and then, for 8–10 minutes, until charred in spots.
Let the corn cool for about 10 minutes, then cut the kernels off the cobs and set them aside. Discard the cobs.
Spread a generous layer of the shrimp mixture on one side of 4 bread slices and cover each with another slice, pressing gently so it sticks.
Heat the vegetable oil in a deep skillet or pot over medium-high heat to 350°F (175°C).
Fry the toasts one at a time for 2–3 minutes per side, until golden brown and crisp. Drain on a wire rack or paper towels.
Top the fried toasts with the grilled corn kernels, drizzle with sriracha aioli, and sprinkle with cotija and cilantro. Serve hot.

Summarized from Tasty's video. Watch it for the details.

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