Harridge Post & Prospector

Roxie’s Recipes (for the Lazy Cook)

This week, Roxie is trying her hand at an exotic recipe. She even tried it out on Jimmie down at the gas station, and he loved it!

Like any good cook, I like to challenge my skills with new recipes, and I take pride in being able to present my guests with their favorite meals. Even though Drew is not at Harridge House this week, I found out that he has a passion for these two Thai dishes. Hopefully I can surprise him when – and if – he returns.

Shrimp Toast
  • 8 oz peeled & deveined shrimp
  • 1 egg
  • 2 tbs minced green onion
  • 2 tbs minced parsley
  • 1 tsp minced garlic
  • 1 tsp soy sauce
  • dash of coriander
  • 1-½ oz cream cheese*
  • ½ tsp sesame oil*
  • white and black sesame seeds*
  • medium-to-thick white bread

Dipping Sauce

  • ½ cup Thai fish sauce
  • 1 tsp soy sauce
  • 1 tsp lime juice
  • ½ tsp coriander
  • ½ tsp crushed, dried mint*

I made this recipe initially as most suggest, preparing the toast and pan-frying in oil. Personally, I felt the toast absorbed too much of the oil, so I made it a second time – this time baking it and eliminating the ingredients with a “*” – as I felt the cream cheese detracted from the taste of the shrimp; and the sesame oil and seeds were skipped to accommodate my guests’ food allergies. I present them both here, but I prefer the second version.

  1. Combine all ingredients except for the sesame seeds in a food processor to make a shrimp mousse. It doesn’t need to be perfectly smooth.
  2. Trim the crusts off the bread and cut into smaller rectangular pieces.
  3. Spread the mouse evenly over your bread in about ¼” thickness. If you plan to include sesame seeds, sprinkle on top.
  4. If frying, lay the toast topping side down in your heated oil until golden brown, then flip and brown the bottom side. Lay pieces on a paper towel after frying to absorb some of the oil. If you decide to bake them, place on a baking sheet – or preferably a perforated pizza pan – and bake at 400˚ for 12 minutes.
  5. Combine dipping sauce ingredients and serve on the side with Bang Bang cucumber as an accompaniment.
Bang Bang Cucumber
  • 2 cucumbers, sliced
  • 2 tbs lemon juice
  • 2 tbs olive oil
  • salt & pepper to taste
  • chili powder to taste
  1. Mix lemon juice, olive oil & spices.
  2. Pour over cucumbers and marinate in refrigerator for 2 hours.

Now, Friday at 8pm, tune your radio to KNVC 95.1 FM Carson City – or if you’re not in range, you can pull it up on their website: https://knvc.org. If you happen to miss it for some reason, they will re-air it on Sunday at 9pm.Need to catch up on previous episodes? Go to https://anchor.fm/harridgehouse to stream episodes 1 through 8.Next week: Yes, there is bacon (but other ingredients, too)…