I saw this recipe and it really reminded me of a street food in Thailand called kanom bang naa gung [ขนมปังหน้าà¸à¸¸à¹‰à¸‡]. The main difference between this recipe and the Thai version (besides the use of shrimp compare to crab) is that after the “mayonnaise” is applied, the entire piece would then be deep-fried. Everyone loves a little extra oil crisp. I’m pretty sure Thai’s don’t use Sriracha sauce either, although in the end their seasonings are very similar. The recipe below looks ot be healthier and sound just as delicious.
Crab Toasts with Sriracha Mayonnaise | Serious Eats : Recipes.
