Sunday, June 6, 2010

Fried Shrimp and Scallion PIZZA or Shrimp Points

These may look a little familiar...

Last month I did a post on Sesame Chicken Points - yet another use for a Rotisserie Chicken.  While that was a very simple recipe, and very tasty, it was one I tossed together from memory and not from a written recipe.  I was winging it.  It was based on a Thai restaurant appetizer from a place  I used to frequent.  Based on taste, I was very happy with the results.

But, through the miracle of the Internet, I was contacted by a cook who works in a Thai restaurant.  He gave me a recipe and tips to make the points taste better and be more authentic.  He also told me that while they are known as shrimp points (or chicken points if you use rotisserie chicken), when they changed the name to "Fried Pizza", the sales more than doubled.  I like the name shrimp points.

My anonymous friend gave me the following recipe...

Raw Pizza Dough to make 2 personal pan pizza size rounds @6" each

3 cloves Garlic
3 TBS rough diced fresh Ginger
1/2 pound small salad size (or diced) Shrimp
1 large Egg White
1 TBS Red Wine Vinegar
1 TBS Corn Starch

3 Scallions or Green Onions (sliced thin)

Quite a change from my original recipe of ...
1/2 cup minced cooked Chicken (shrimp would work fine as well)
1 TBS 
Olive Oil (I had some garlic infused oil that worked fine)
1 TBS minced 
3 cloves minced 

And run through the chopper until you have a paste.

And I also topped with a few 
Green Onion slices
and a sprinkling of a mixture of 
White Sesame Seeds, Black Sesame Seeds and Sea Salt.  1/2 tsp each
The directions are basically the same from this stage as in my original post, with the exception of spreading the  shrimp paste much thicker.  From looking at the recipe, each of the 2 pizza rounds are going to have a 1/4 pound of shrimp on them.  Quite a lot...
I had some in the freezer from my adventures with... Pizza Napoletana - Bread Baker's Apprentice #11.  This has now been added to my dough day, when I fill my freezer with a few bags of dough that I will use throughout the week.  Pizza Napoletana dough is always in my freezer now.  But you can use your own favorite pizza dough recipe.  I believe, even a pre-made pizza crust would work.

Here's how to cook the points...

  • Roll out a small pizza round.  I made 2 rounds from the dough ball I had in the freezer (oh yeah, allow 3 hours for the dough to reach room temp).  The dough should be rolled out just a bit thick, 1/4 inch.
  •  Next, top each with the half of the Shrimp paste you made.
  • Top with the green onions
  • cut the raw dough into slices
  • Fry the separated slices Shrimp side down for a couple minutes, till you get that beautiful brown color.
  • flip and cook the other side.
  • Serve warm

As much shrimp paste as the thickness of the dough.

Fry paste side down on 1/4 inch of Canola Oil.  About 2 -3 minutes

Flip, trim off some of the edges with a straight edge spatula so they have 2 straight edges and a rounded edge (like a pizza slice... Some of the paste oozes out the side before it sets).  About 2-3 minutes

More paste, better taste... A better Shrimp Point (or fried pizza)


  1. I like the name shrimp point better too-Fried pizza conjures other images.
    This looks great. A plate of these shrimp points, a cold beer and a beach view. Life is good.

  2. Both recipes sound quite good. They truly look appetizing.

  3. this is why I love blogging. And the internet. you never know who is reading...

  4. Shrimp pizza is my fave! Great recipe, I can just taste it now!