Injera Shrimp Toast

Total Time:

2 hours

Serves:

Serves 4 - 6

A fusion dish combining Ethiopian injera's tangy sourdough character with crispy shrimp toast and luxurious egg yolk jam

Chef's Notes

• The tangzhong advantage: The cooked flour paste creates extra moisture retention and a softer, more pliable texture that still crisps beautifully when fried

• Yeast vs. sourdough: The active yeast creates faster fermentation while the vinegar adds the tangy notes typical of injera

• Timing flexibility: Can be made same-day (2-3 hours) or overnight for more complex flavor

• Egg yolk jam consistency: Should be thick enough to hold its shape when piped but still spreadable

• Serving suggestion: Garnish with microgreens or a light sprinkle of berbere for color

Ingredients

TANGZHONG
1 cup all-purpose flour
3 cups water

BATTER:
1 tsp SAF RED active dry yeast
1 cup warm water (100-110°F)
1 tbsp honey
1 cup teff flour (or ½ cup buckwheat flour and ½ cup all-purpose flour)
½ tsp salt
1 tbsp apple cider vinegar (for tang)
¼ cup sparkling water (if needed, for extra lightness)

SHRIMP FILLING:
8 oz raw shrimp, peeled and deveined
2 green onions, minced
1 clove garlic, minced
1 tsp fresh ginger, grated
1 egg white
1 tsp cornstarch
½ tsp berbere spice blend (or paprika + pinch cayenne)
½ tsp salt
1 tsp sesame oil

EGG JAM:
6 egg yolks
2 tbsp honey
1 tbsp hot honey
2 tbsp butter
Pinch of salt

Instructions

INJERA
Make tangzhong: Whisk flour and water in a small saucepan. Cook over medium heat, stirring constantly, until thickened to a paste (about 2-3 minutes). Cool completely.

Create the batter: In a large bowl, dissolve yeast in warm water with honey. Let bloom for 5 minutes until foamy. Add cooled tangzhong, buckwheat flour, all-purpose flour, salt, and vinegar. Whisk until smooth.

Ferment: Cover and let rise at room temperature for 2-3 hours until doubled and bubbly. For more tang, refrigerate overnight, then bring to room temperature before using.

Final preparation: Stir in sparkling water if necessary just before cooking. The batter should be pourable but not too thin.

Cook the injera rounds: Heat a non-stick pan over medium-low heat. Pour ¼ cup batter to form 4-inch rounds. Cook for 2-3 minutes until surface is set and slightly spongy with characteristic holes. Don't flip. Remove and cool completely.

SHRIMP PASTE
Prepare shrimp paste: Roughly chop shrimp, then pulse in food processor until coarsely ground (don't over-process to paste).

Mix with green onions, garlic, ginger, egg white, cornstarch, berbere, salt, and sesame oil.

Assemble: Spread shrimp mixture evenly on top of cooled injera rounds, leaving a small border.

EGG YOLK JAM
Make jam: In a small saucepan over very low heat, whisk egg yolks and honey. Add butter and whisk constantly for 8-10 minutes until thick and jammy. Season with salt and berbere if using. Cool slightly.

Prepare for piping: Transfer to a piping bag fitted with a star tip, or use a squeeze bottle.

ASSEMBLY
Fry the toast: Heat ½ inch of neutral oil to 350°F in a heavy pan. Carefully slide injera rounds shrimp-side down into oil. Fry 2-3 minutes until golden and crispy. Flip and fry injera side for 1 minute. Drain on paper towels.

Finish and serve: While still warm, pipe small (keep them small - this is not good if served with a heavy hand) rosettes of egg yolk jam on top of each piece. Serve immediately while the contrast between crispy exterior and tender interior is at its peak.