Shrimp Toast Puffs with Two Sauces

Shrimp Toast Puffs with Two Sauces
Photo by Howard L. Puckett

Ingredients

  • ½ teaspoon dark sesame oil
  • 2 tablespoons seasoned rice vinegar
  • 1/3 cup finely chopped green onions
  • ½ teaspoon sugar
  • 1 cup all-purpose flour (about 4 1/2 ounces)
  • ¼ cup low-sodium soy sauce
  • Cooking spray
  • + 14 more ingredients
    • 1 large egg
    • 2 tablespoons finely chopped green onion tops
    • 3 tablespoons butter
    • 1 teaspoon hot chili sauce with garlic (such as KA-ME)
    • Puffs:
    • 2 large egg whites
    • 1 pound peeled and deveined medium shrimp
    • 2 bacon slices, diced
    • Soy-garlic sauce:
    • Sweet chili sauce:
    • 1 ½ teaspoons bottled ground fresh ginger (such as Spice World)
    • 6 tablespoons sweet chili garlic sauce (such as Taste of Asia)
    • 4 teaspoons seasoned rice vinegar
    • 1 cup water

1. Preheat oven to 425°. 2. To prepare puffs, place shrimp in a food processor; pulse until finely chopped. 3. Cook bacon in a large nonstick skillet over medium-high heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan (reserve bacon for another use). Add shrimp to res...

View full recipe at My Recipes

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