Elote Shrimp Toast

Por Tasty · 35 min

Ingredientes

Modo de preparo

1. 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.
2. 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.
3. Let the corn cool for about 10 minutes, then cut the kernels off the cobs and set them aside. Discard the cobs.
4. 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.
5. Heat the vegetable oil in a deep skillet or pot over medium-high heat to 350°F (175°C).
6. 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.
7. Top the fried toasts with the grilled corn kernels, drizzle with sriracha aioli, and sprinkle with cotija and cilantro. Serve hot.

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