Sesame Shrimp Toasts
Serves: 4
Terry Wiza
1 January 1970
Based on User reviews:
54
Spice
46
Sweetness
44
Sourness
36
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
2 tbsps
Lemon Juice1 large
Egg White1 small
Garlic (clove, roughly chopped)3 tbsps
Soy Sauce1 tbsp
Toasted Sesame Oil1 tbsp
Sherry (dry)1.5 tsps
Light Brown SugarDirections:
1
Make the shrimp paste: Process the egg white, ginger, garlic, 1 tablespoon of the soy sauce, 1 tablespoon of the sesame oil, the sherry, 3/4 teaspoon salt, 1/2 teaspoon of the brown sugar and several grinds of pepper in a food processor until all the ginger and garlic are pureed
2
Add the shrimp, and pulse until a thick paste forms
3
Transfer to a medium bowl, and fold in 2/3 of the scallions, the celery, water chestnuts and sesame seeds
4
(The shrimp paste can be refrigerated for up to 1 day
5
) Trim the crusts from the bread, and evenly divide the shrimp paste among the slices (about 2 heaping tablespoons each)
6
Spread out into an even layer that completely covers the bread
7
Make the dipping sauce: Whisk together the remaining 2 tablespoons soy sauce, 1 teaspoon sesame oil and 1 teaspoon brown sugar, the lemon juice and a large pinch of salt in a small bowl
8
Fry the toasts: Line a baking sheet with paper towels
9
Fill a large, wide skillet with straight sides, with about 1 inch of vegetable oil
10
Attach a deep-fry thermometer to the skillet, and bring the oil to 375 degrees F over medium heat
11
Being careful of the hot oil splashing, put 5 to 6 shrimp toasts in the oil shrimp-side down and fry until the shrimp and the edges of the bread are golden brown, 2 to 3 minutes
12
Flip the pieces, and continue to fry until the bottoms are golden brown, about 1 minute more
13
(Adjust the heat as needed to maintain the temperature
14
) Transfer the shrimp toasts to the prepared baking sheet, and dab the tops with a paper towel to absorb some of the excess oil
15
Sprinkle the toasts all over with the remaining scallions and some sesame seeds and salt
16
Cut each toast into 4 triangles, and serve hot with the dipping sauce on the side