Elote Shrimp Toast

• total time: 21 minutes

Ingredients

Shrimp 1½ pounds peeled, deveined shrimp, smashed and finely chopped ¼ cup chopped fresh cilantro 1 tablespoon cornstarch ½ tablespoon fish sauce 2 teaspoons sesame oil 2 teaspoons ground cumin 2 teaspoons chili powder 2 teaspoons garlic powder 2 teaspoons black pepper 1 teaspoon kosher salt 1 teaspoon sugar 3 scallions, finely chopped 1 large egg white Additional Ingredients

2 fresh corn ears, husked 1 tablespoon olive oil Pinch of kosher salt 8 white bread slices, crusts removed 6 cups vegetable oil Sriracha aioli (store-bought or homemade) Crumbled cotija cheese Chopped fresh cilantro Instructions

Directions

Make the shrimp: Toss together the shrimp, cilantro, cornstarch, fish sauce, sesame oil, cumin, chili powder, garlic powder, black pepper, salt, sugar, scallions, and egg white in a bowl until the mixture becomes sticky and is well combined. Set aside. Drizzle the corn with the olive oil, and sprinkle with a pinch of salt. Preheat a gas grill over high heat to 400°F (200°C). Grill the corn, turning occasionally, until charred in spots, 8–10 minutes. Remove the corn from the grill, and let it cool for about 10 minutes. Slice the kernels from the cobs, and set aside. Discard cobs. Spread a generous layer of the shrimp mixture on 1 side of 4 of the bread slices. Gently top with another slice of bread to help the mixture stick. Heat the vegetable oil in a deep skillet or pot over medium-high heat to 350°F (175°C). Working with 1 toast at a time, carefully lower the toast into the oil. Cook for 2–3 minutes per side, until golden brown and crispy. Drain on a wire rack or paper towels. Top the fried shrimp toasts with the grilled corn kernels. Drizzle with Sriracha aioli, and sprinkle with cotija and cilantro. Serve hot. Enjoy!