Sesame Shrimp Toast
Ingredients
- 300 gShrimp (peeled and chopped)
- 4 pcWhite bread (slices, crust removed)
- 1 pcEgg (white only)
- 1 pcGarlic (clove, pressed)
- 1 tspGinger ground
- 1 tbspsoy sauce
- 1 tspSesame oil
- 1 tbspCorn starch
- 50 gSesame seed
- 2 pcScallion or chives (thinly sliced)
- 750 mlPeanut oil (for frying)
Method
A sesame crust that snaps under the tooth, revealing a supple shrimp filling scented with ginger. The fried bread is evenly golden, providing a sharp contrast with the soft core.
- 1
Chop the shrimp with a knife until you get a coarse paste. You want to keep some texture, not a smooth puree. Finely mince the scallion and press the garlic.
- 2
In a mixing bowl, combine the shrimp with the egg white, soy sauce, sesame oil, ginger, and cornstarch. Work the filling with a spatula until it becomes sticky.
- 3
Remove the crust from the white bread. Spread a thick, even layer of filling on each slice, going all the way to the edges to prevent the bread from burning.
- 4
Pour the sesame seeds into a shallow dish. Firmly press the garnished side of the toasts into the seeds so they adhere perfectly to the filling.
- 5
Heat the peanut oil to 170°C. Drop the toasts sesame-side down. When the edges are golden, flip to color the bread. Drain on paper towels.
Frequently asked questions
How do you get this dish right?
- Don't blend the shrimp in a food processor, the result would be rubbery and soulless. The knife preserves the bite.
- The oil must be at the right temperature: if it's too cold, the bread soaks up the fat; too hot, the sesame burns before the shrimp cooks.
How long does this dish keep?
Consume immediately to keep the crunch. Does not support microwave reheating.
