No toast with shrimp but think of the shrimp toast, okay? ALL RIGHT

Chef Roy Choi has always loved toast with shrimps. Growing up, he wrote in his new cooking book, “Le Choi de la Cuisine”, he seemed to have a magical quality.

Finally, he learned the secret: it is puree shrimp engendered on toasts and fries in oil. In this recipe, it substitutes the shrimp by what is equivalent to the buzzing garnish: a mixture of pork, beef, tofu and green cabbage. “I have always thought that egmenting should not be confined to the dumpling,” he wrote.

Better yet, this recipe is enough to feed a party. If you are launching a little party, remember to make the whole lot anyway and freeze the remaining garnish. It will remain up to 3 months.

No toast with shrimp but think of the shrimp toast, okay? ALL RIGHT

Makes 20 toasts (serves a party)

INGREDIENTS

4 ounces firm tofu

4 ground pork ounces

4 ounces chopped beef

1 cup of chopped green onions

1/2 finely grated green cabbage

1/4 chopped fresh ginger cup

1/4 chopped garlic cup (12 to 14 pods)

2 tablespoons of grilled sesame seeds

2 tablespoons of oyster sauce

2 tablespoons of grilled sesame oil

1 tablespoon of soy sauce

1 tablespoon of rice vinegar

1 large egg

Gochugaru

Salt

Neutral oil, such as vegetables or corn, for a shallow vein (air-fries, see below)

10 slices of white sandwich bread

INSTRUCTIONS

Place the tofu between a layer or two of paper towels and press to press the water (or, if you have a cheese, crumble the tofu, place them in the range of ingots and tighten the water). You want to drain as much as possible, then repeat with another set of paper towels if you think it is necessary.

Crumble the tofu and place it in a large bowl. Add the pork, the beef, the green onions, the cabbage, the ginger, the garlic, the sesame seeds, the oyster sauce, the sesame oil, the soy sauce, the vinegar, the eggs and the grochugaru and salt pinch and mix to combine uniformly.

Place a cast iron pan or another heavy -up pan over medium heat. Add a touch of oil. When it starts to sparkle, take a small piece of garnish, flatten it lightly and add it to the pan. This is your tester; You will use it to check the seasoning.

Cook until it is no longer pink in the middle, then taste. If necessary, reintegrate the mixture, then make additional tester pancakes until the seasoning 4. Pour enough oil to come a third of the path on the sides of the pan. After about 2 minutes, put a bread crumb in the oil. If he starts praying with a bunch of small bubbles, the oil is quite hot; If not, wait for a minute for another and try again. Fish the piece of bread and throw away.

While the oil heats up, spread a slice of bread with a thick layer of garnish, about 3/4 inch. Make sure the garnish goes edge by the edge, corner by the area. Place a second slice of bread just on top and cut the crusts. Slice the sandwich into quarters to make 4 squares. Pass your knife all around small sandwich squares to smooth the garnish and seal the edges. Repeat with the remaining mixture and slices of bread.

When the oil is hot, add the toasts and the chirpers shallow until it is golden. Return and when this side is golden brown, use your pliers to hold them on their edges and fry. In total, it will take 7 to 8 minutes to fry the toast in golden brown and cook the pork.

Repeat with the remaining toast. To serve, stack them all on a tray and pass them around the party.