10 ounces king oyster mushrooms, stems and tops chopped (about 3 cups)
1 lemongrass heart, chopped
1 TB sambal oelek (double-check ingredients for fish)
1 TB Fysh Sauce
1 teaspoon grated ginger
2 scallions, sliced and separated into white and green parts
4 slices of toasted white bread, crusts removed
4 TB each of black and white sesame seeds
vegetable, grapeseed or canola oil, for frying
First, make the “shrimp” paste by placing the first 6 ingredients (for the scallions, only use the white parts) into a food processor and pulse until well blended.
Next, spread the paste over the tops of the toasted bread, smoothing it out towards the edges. You want the thickness of the paste to be the same as the thickness of the bread.
Place the sesame seeds onto a flat plate and press each piece of toast, paste side down, into it. Cut each piece in half, then each half into triangles.
Place enough oil into a flat-bottomed pan so it has about 1/4 inch oil in the bottom. Heat over medium-high heat. You can test the oil for readiness by inserting a wooden chopstick or spoon into the bottom. If it bubbles immediately, you are ready to fry. Place the shrimp toast paste side down, and fry until golden, 2-3 minutes. Flip, and allow the other side to develop a golden color, 1-2 minutes more.
Transfer to paper towels to drain. Serve immediately, garnished with the green scallions.
Recipe by Olives for Dinner at https://olivesfordinner.com/2016/06/crispy-vegan-shrimp-toast.html