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Shrimp Toast Puffs with Two Sauces

Photo: Howard L. Puckett; Styling: Lydia Degaris-Pursell
Yield 12 servings (serving size: 3 puffs and 2 teaspoons of each sauce)
Category Finalist, Starters and Drinks. "The combination of the shrimp puffs served with two sauces makes this a perfect party appetizer. Beat the egg and egg whites well so the puffs will rise when baked." —Julie DeMatteo, Clementon, New Jersey

Ingredients

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

Nutrition Information

  • calories 141
  • caloriesfromfat 31 %
  • fat 4.9 g
  • satfat 2.4 g
  • monofat 1.3 g
  • polyfat 0.5 g
  • protein 10.4 g
  • carbohydrate 12.9 g
  • fiber 0.5 g
  • cholesterol 83 mg
  • iron 1.6 mg
  • sodium 628 mg
  • calcium 30 mg

How to Make It

  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 reserved drippings in pan, and saute 3 minutes. Add 1/3 cup green onions to pan; saute 1 minute. Stir in ginger.

  4. Lightly spoon flour into a dry measuring cup; level with a knife. Combine 1 cup water, butter, and sugar in a large heavy saucepan; bring to a boil, stirring occasionally with a wooden spoon. Reduce heat to low; add flour, stirring well until mixture is smooth and pulls away from sides of pan. Remove from heat. Add egg whites and egg, 1 at a time; beat with a mixer at medium speed until smooth. Gently stir in shrimp mixture.

  5. Drop dough by level tablespoons, 2 inches apart, onto baking sheets coated with cooking spray. Bake at 425° for 10 minutes. Reduce oven temperature to 350° (do not remove puffs from oven); bake an additional 10 minutes or until browned and crisp.

  6. To prepare the soy-garlic sauce, combine soy sauce and next 4 ingredients (through oil) in a small bowl, stirring with a whisk.

  7. To prepare sweet chili sauce, combine chili garlic sauce and 4 teaspoons vinegar in a small bowl, stirring with a whisk. Serve sauces with shrimp puffs.