Recipe courtesy of Martin Yan
Print
Total:
50 min
Prep:
35 min
Cook:
15 min
Yield:
12 toasts
Level:
Intermediate

Ingredients

  • 6 ounces uncooked shrimp, shelled and deveined
  • 1 large egg white
  • 2 tablespoons chopped green onion
  • 2 teaspoons cornstarch
  • 1 teaspoon Chinese rice wine or dry sherry
  • 1 teaspoon minced ginger
  • 1/2 teaspoon salt
  • 1/8 teaspoon sesame oil
  • 1/8 teaspoon ground white pepper
  • 3 slices day-old white sandwich bread
  • 1 large egg, lightly beaten
  • 3 sheets Japanese seaweed (Nori)
  • 1 tablespoon black sesame seeds
  • Vegetable oil for deep-frying

Directions

Make the shrimp paste: Combine the shrimp, egg white, green onion, cornstarch, rice wine, ginger, salt, sesame oil and pepper in the workbowl of a food processor. Process until the mixture is smooth, stopping once or twice to scrape down the sides.

Trim the crusts from the bread. Brush 1 side of 1 of the bread slices with the beaten egg and lightly press the nori sheet over the egg. Place the bread on a cutting board, nori side down, and trim any of the nori that extends past the edge of the bread. Spread about 1/3 of the shrimp paste over the bare side of the bread, mounding it slightly in the center. Sprinkle 1/3 of the black sesame seeds over the shrimp paste. With a chef's knife, cut each slice into 4 triangles. Repeat with the remaining ingredients.

Pour enough oil into a wok or a high-sided frying pan to come to a depth of 2 inches and heat over medium heat to 350 degrees F.

Slide 3 or 4 toasts, shrimp side down, into the oil. Cook for about 1 minute, turn over and continue cooking until edges are golden brown, about 1 minute longer. Scoop the toasts from the oil with a slotted spoon and drain on paper towels. Repeat with remaining shrimp toasts. Serve warm.

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