This recipe is inspired by fond memories of shrimp toast, a treat from childhood lunches at my uncle’s Sydney restaurant, Lee’s Fortuna Court. This beloved Cantonese snack features small triangles of bread, which are smeared with a paste made from minced shrimp, then dipped in sesame seeds and deep-fried. This mushroom version satiates my hunger, thanks to the rich, bold mushroom pâté, which I use as the paste for the bread. This “fried bread” is pure comfort food. If you’re short on time, use store-bought mushroom pâté.
This version of eggy bread comes from Kolkata, where street vendors set up their street food stalls on Park Street and Fairlie Place in the business district at noon each day, collectively they will feed the hundreds of workers who pour out of their offices in search of tasty nourishing foods—this simple snack is filling and super delicious.
On Thanksgiving, I don't think any dish inspires quite as much love and jealousy as stuffing. Or, for that matter, technical debate over stuffing vs. dressing. Sure, if it's baked inside the turkey it's stuffing, and if it's not, it's dressing. But to me, it will always be stuffing — it sounds so much more satisfying than dressing, which brings to mind vinaigrette.
Ingredients
Ingredients