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Appetizer
2
10 minutes
10 minutes
4 pieces of white bread or milk bread slices
1 lb shrimp, peeled, deveined
3-4 cloves garlic
1 tbsp cornstarch
1 tbsp soy sauce
1 tbsp oyster sauce
1 ½ tsp sesame oil
1 tsp sugar
¼ tsp ground black pepper
Optional: Red pepper flakes
Cooking oil
2-3 tbsp Japanese mayo
Green onions, thinly sliced
Flatten out peeled and deveined shrimp with a knife by carefully pressing down on the shrimp with the side of a large knife. You may finely mince up the shrimp instead but pressing down/smashing the shrimp is more efficient. The shrimp will become paste-like. Finely mince a few cloves of garlic then chop the garlic into the shrimp to incorporate.
Add minced garlic and shrimp paste in a medium sized bowl. In the same bowl combine cornstarch, soy sauce, oyster sauce, sesame oil sugar, and black pepper or red pepper flakes. Mix well for 1-2 mins until everything is evenly seasoned and it forms a thick paste.
Divide the paste into 4 equal amounts in the same bowl. Lay out 4 pieces of sliced bread and spread the shrimp paste evenly over the top of the bread, covering it completely and only on one side.
Heat Blackstone Griddle with cooking oil on medium low heat. Place each piece of bread, shrimp paste side down. Gently press down on the tops of the bread to get a nice crust on the shrimp paste. Cook for 4-5 mins or until there is a golden crust and the shrimp is cooked through. Flip the toast over and toast the other side of the bread for just 1 more minute.
Drizzle as much Japanese/Kewpie mayo as you want and garnish with green onions. Enjoy warm!
Appetizer
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