Shrimp Toast Puffs with Two Sauces

5 Reviews
ADD YOUR REVIEW
Photo: Howard L. Puckett; Styling: Lydia Degaris-Pursell
Yield
12 servings (serving size: 3 puffs and 2 teaspoons of each sauce)
By Julie DeMatteo, Clementon, New Jersey
April 2008
RECIPE BY Cooking Light

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

Nutritional Information

  • Calories 141
  • Caloriesfromfat 31%
  • Fat 4.9g
  • Satfat 2.4g
  • Monofat 1.3g
  • Polyfat 0.5g
  • Protein 10.4g
  • Carbohydrate 12.9g
  • Fiber 0.5g
  • Cholesterol 83mg
  • Iron 1.6mg
  • Sodium 628mg
  • Calcium 30mg

How to Make It

Step 1

Preheat oven to 425°.

Step 2

To prepare puffs, place shrimp in a food processor; pulse until finely chopped.

Step 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.

Step 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.

Step 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.

Step 6

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

Step 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.

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Ratings & Reviews

vera68's Review

Kellielc7
May 08, 2013
They are soooo good, and really easy to make. Great party food.also, I make them ahead of time, and put them in the fridge until I bake them just before guest arrive.

SingingGourmand's Review

EncinitasCook
December 26, 2010
I made these exactly as suggested for a discriminating crowd of world-traveling foodies. They were gone in a flash. One question, though -- what, beyond the sauces, could be done in advance? I don't want to be mixing flour, etc. just before my guests arrive.

amyc79's Review

amyc79
May 10, 2010
I liked this, actually. I was hesitant to try it after reading the reviews, but my curiosity got the better of me. Luckily I had just tried a recipe for salt and pepper cheese puffs which used a similar method, and I applied it to this recipe. After boiling the water and butter, remove from heat and add flour all at once, stirring til you get a very stiff, but not lumpy, ball of dough. Beat the eggs first separately and add them in 2 or 3 batches, stirring til smooth after each addition. It'll feel like it wont incorporate, then suddenly it will, just keep at it. After that I baked at 400 for nearly 30 minutes. They were still more moist inside than I would have liked (not gooey) but were done, browned and delicious!

Kellielc7's Review

vera68
April 22, 2010
I made this for my brother and he couldn't get enough of them! They didn't "puff" up as expected (after looking back I think next time I'll try mixing the eggs before adding them). Then next day my boyfriend tried them....and finished them off! They were quite a hit (and each of those two would definately tell me if they didn't like them....they are tough critics...expecially for healthy food! hehe)

EncinitasCook's Review

SingingGourmand
November 10, 2008
I agree 100% with the previous review. I was all excited about making these, particularly since they were a contest winner. They didn't puff up, at all! And the center of them tasted gooey and undercooked, although I baked them for longer than the recipe indicated. Wouldn't try to fix this recipe........ too many other good ones out there.