Cambodian toast with a twist: Sam Ung’s Prawn Baguette
- Prep Time: 10 min
- Cook Time: 15 min
- Total Time: 25 min
- Yield: 4-5 servings 1x
Ingredients
Scale
- 1.5 pounds medium shrimp, peeled and deveined
- 1/2 cup flour
- 1 tbsp butter
- 3 tbsp olive oil
- 1 shallot, chopped
- 1 clove garlic, minced
- 1/2 cup white wine
- 1 tbsp stone ground mustard
- 1/2 teaspoon salt
- 1/2 cup heavy cream
- 3 sprigs basil, chopped fine
- 1 baguette
Instructions
- Slice the baguette lengthwise, then into your desired lengths (see note)
- Toss shrimp lightly in flour and set aside. In a sauté pan, heat butter and 2 tablespoons of the olive oil over high heat.
- Sear shrimp until light pink, just a minute or two per side, and remove from the pan.
- Add the last tablespoon of olive oil, and sauté the the shallot and garlic until lightly browned.
- Deglaze the pan by adding wine and lifting any brown bits of the shallot and garlic that are stuck to the pan.
- Add mustard, salt, cream, and lower the heat to medium. Simmer until the sauce is thickened, and will coat the shrimp nicely without running off (3-5 minutes).
- Return the shrimp to the pan to re-warm. Toast the baguette slices in the toaster or a broiler for a few minutes.
- Place the shrimp onto the toasted baguettes, sprinkle with the chopped basil, and serve.
Notes
You can serve this as a lunch or dinner on 6-inch baguette slices, where it goes nicely with a simple side salad. If serving as an appetizer, cut the baguette into 3-inch lengths.