Sesame Shrimp Toast

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.

• Prep time: 20 min
• Cook time: 10 min
• Difficulty: Medium
• Calories: 558
• Protein: 25 g
• Carbs: 41 g
• Fat: 31 g

Ingredients

• 300 g Shrimp ( peeled and chopped )
• 4 piece White bread ( slices, crust removed )
• 1 piece Egg ( white only )
• 1 piece Garlic ( clove, pressed )
• 1 tsp Ginger ground
• 1 tbsp soy sauce
• 1 tsp Sesame oil
• 1 tbsp Corn starch
• 50 g Sesame seed
• 2 piece Scallion or chives ( thinly sliced )
• 750 ml Peanut oil ( for frying )

Instructions

1. Filling preparation

   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. Binding and seasoning

   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. Toast assembly

   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. Sesame coating

   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. Frying

   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.

Chef's tips

• 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.

Storage

Consume immediately to keep the crunch. Does not support microwave reheating.