Traditionally deep-fried, shrimp toasts can be greasy affairs. During frying, the toasts soak up lots of oil and the shrimp topping often slides off the bread. A few years ago, chef Susana Foo, in her eponymous cookbook, offered an excellent solution for making this popular Chinese snack: baking the toasts. Her idea caught my eye, and I was fast to adapt the method for a Vietnamese version. The end product is a crispy, pinkish orange hors d’oeuvre that is delightfully grease free.
To freeze the unbaked assembled toasts, arrange them on an ungreased baking sheet (don’t let them touch one another) and freeze until solid. Transfer the toasts to an airtight container, separating the layers with parchment paper, and freeze for up to 1 month. To serve, thaw at room temperature on a buttered baking sheet for 1 hour. Brush with the egg wash and then bake as directed.
