Recipe information
Yield
Makes 48 hors d'oeuvres
Ingredients
1
tablespoon Asian sesame oil
1
tablespoon soy sauce
1
tablespoon cornstarch
1
large egg white
2
scallions, chopped
1
large garlic clove, chopped
2
teaspoons grated peeled fresh gingerroot
1
1/4 teaspoons salt
1
pound shrimp, shelled and if desired deveined
12
slices firm white sandwich bread, crusts discarded
2
tablespoons sesame seeds
about 6 cups vegetable oil for deep-frying
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Preparation
Step 1
In a food processor blend sesame oil, soy sauce, cornstarch, egg white, scallions, garlic, gingerroot, and salt. Add shrimp and pulse until mixture is like paste but not completely smooth.
Step 2
Divide mixture among bread slices, spreading it evenly to edges, and sprinkle with sesame seeds. Cut each bread slice into 4 triangles.
Step 3
In a 6-quart heavy saucepan heat 1 1/2 inches oil to 350°F. on a deep-fat thermometer and fry shrimp toasts in batches, coated sides down first, about 1 minute on each side, or until golden. Transfer shrimp toasts with a slotted spoon to paper towels to drain and serve warm.