Shrimp Toast with Avocado Cream and Topical Sambal

Description

Yield: 36 toast, 2¼ cups of Avocado cream and 1½ cups of Tropical sambal

Ingredients

• 36 baguette slices (cut on diagonal)
• vegetable oil - as needed
• avocado cream - recipe follows
• 36 grilled shrimp, large (21 to 33 count)
• tropical sambal - recipe follows

Avocado cream

• 2 California avocados (1 pound)
• ½ cup sour cream
• 3 tablespoons whipping cream
• 2 tablespoons finely chopped cilantro
• 2 tablespoons lime juice
• ¼ teaspoon chopped garlic
• ¼ teaspoon salt

Tropical sambal

• 2 cups diced mango
• 1 cup diced kiwi
• ½ cup diced onion
• 2 tablespoons finely chopped red Fresno chile
• ½ cup molasses
• ½ cup white wine vinegar
• ¼ cup fish sauce or soy sauce
• 2 tablespoons sesame oil
• 2 teaspoons finely chopped lemon grass
• 2 teaspoons finely chopped ginger root
• 2 teaspoons finely chopped garlic
• ½ teaspoon salt

Directions

1. Fry baguette slices in hot oil until brown; drain well.
2. Reserve.

Per order

1. Spread 1 tablespoon avocado cream onto each of 3 baguette toasts.
2. Top each toast with 1 shrimp.
3. Garnish with 2 tablespoons tropical sambal.

Avocado cream

1. Purée avocados, sour cream, whipping cream, cilantro, lime juice, garlic and salt.
2. Reserve.

Tropical sambal

1. Combine diced mango, kiwi, onion, Fresno chile, molasses,white wine vinegar, fish sauce or soy sauce, sesame oil, lemon grass, ginger root, garlic and salt.
2. Simmer all ingredients until almost all liquid evaporates, about 10 minutes.
3. Reserve.