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 Serves 8 people


For the Toasts

12 slices white bread

For the Shrimp

1 pound raw shrimp, peeled and deveined
1 ½ tsp Kosher salt, to brine shrimp
¼ tsp Kosher salt
1 tsp cornstarch
1/8 tsp fresh ground black pepper
2 large cloves garlic, minced
1 egg, whites and yolk separated
1 Tbsp water
3 Tbsp minced scallion, both white and green parts

For the Sweet and Sour Plum Sauce

6 cloves garlic, chopped
3 red serrano chilies, finely chopped
4 pickled or salted plums
¼ cup pickled plum brine
1 cup white vinegar
1 cup granulated sugar
2 teaspoons tapioca starch dissolved in 4 teaspoons

For the Garnish

1 egg yolk
½ tsp water
Black sesame seeds
White sesame seeds

Special Equipment

Sauté pan
food processor
sheet pan


For the Toasts

Cut the crusts off of the bread, and roll with a rolling pin to flatten. Cut each slice into 6 triangles. Place on sheet pan, and bake in 300 degree oven until dried out, but not browned (about 10-15 minutes). Let cool.

For the Shrimp

Brine the shrimp with 1 1.2 tsp salt in a bowl with 2 cups of water. Stir to dissolve. Let sit for 8 minutes. Drain and rinse. Dry with paper towels.
Combine shrimp with ¼ tsp salt, cornstarch, sugar, pepper, garlic, egg white and oil. Process in food processor in spurts, until a coarse paste forms. Do not over mix. Remove from processor and stir in the scallions. Fry a little piece to check for seasonings.

For the Sweet and Sour Plum Sauce

Pound the garlic, chilies and plums together in a mortar and pestle until it becomes a paste. In a small saucepan heat the plum brine, vinegar, sugar and the mixture from the mortar until it just comes to a boil then reduce heat and simmer for 5 minutes. Add the tapioca starch slurry and continue cooking until the starch turns clear and it is slightly thickened. Remove from heat and cool. Transfer to a dipping bowl and serve alongside spring rolls.

To Assemble

Spread shrimp mixture on each triangle, evenly covering the bread to the edges, or the bread will burn. Combine the egg yolk and water, and brush each triangle lightly. Sprinkle with either the white or black sesame seeds.

To Cook

Heat ½ inch of oil in a sauté pan. Add the triangles, shrimp side down. Turn over when shrimp turns pink. Brown the other side. Serve with plum sauce to dip.