25 min
15 min
4 servings


  • 8 medium black tiger shrimp (about 12 ounces), peeled and deveined
  • 4 slices smoked bacon (about 4 ounces), excess fat trimmed and discarded
  • 1 tablespoon cornstarch
  • 1 tablespoon finely grated peeled ginger
  • 1 large egg, beaten
  • 1 large scallion, finely chopped
  • Dash toasted sesame oil
  • Dash light soy sauce
  • Sea salt and freshly ground white pepper 
  • 3 slices firm good-quality white sandwich bread
  • 1/4 cup white sesame seeds
  • 3 cups peanut oil


Put the shrimp and bacon on a cutting board and using a large, sharp knife, mince them together until very finely chopped and scoop them into a mixing bowl. Add the cornstarch, ginger, egg, scallions, sesame oil, soy, and sprinkle of salt and white pepper and mix until very well combined. 

Spread the shrimp mixture very thinly over the surface of the bread slices. Evenly sprinkle the sesame seeds over the bread to completely cover the shrimp mixture. Press the shrimp mixture firmly to adhere it to the bread using a large flat spatula or the side of a knife and compress the sesame seeds into the mixture. 

Heat the oil in a large wok or deep saucepan to 350 degrees F, or until a small cube of bread floats to the surface and turns golden in about 10 seconds. Working in batches and using a spider or strainer, lower the bread slices into the hot oil, shrimp-side-up, and fry, turning once, until the bread is golden brown and shrimp is cooked through, about 3 minutes. Drain the slices on paper towels briefly, then cut into wedges and serve immediately.


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