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Gourmet
October 2001

Shrimp Toasts

Active time: 45 min Start to finish: 45 min

Recipe information

  • Yield

    Makes 6 servings (as an accompaniment to soup or as an hors d'oeuvre)

Ingredients

1

/2 lb rock shrimp or regular shrimp, peeled and deveined

1

tablespoon finely chopped peeled fresh ginger

1

tablespoon Asian sesame oil

1

tablespoon rice wine or medium-dry Sherry

1

large egg white

1

/4 cup diced (1/8 inch) peeled jicama

2

tablespoons chopped fresh cilantro

2

scallions (white and pale green parts only), thinly sliced

About 6 cups vegetable oil for frying

12

very thin slices firm white sandwich bread, crusts discarded

1

/4 cup sesame seeds

Special Equipment

a deep-fat thermometer

Need to make a substitution?

Preparation

  1. Step 1

    Pulse shrimp, ginger, sesame oil, rice wine, and egg white in a food processor until a coarse purée forms, then transfer to a bowl. Stir in jicama, cilantro, scallions, and salt and pepper to taste.

    Step 2

    Heat 2 inches vegetable oil in a 3-quart saucepan over moderately high heat until it registers 375°F on deep-fat thermometer.

    Step 3

    While oil is heating, divide shrimp spread among bread slices (about 2 tablespoons per slice) and spread evenly to edges. Sprinkle with sesame seeds, then gently press seeds into shrimp spread to make them stick.

    Step 4

    Fry 2 bread slices, shrimp sides down, until shrimp is browned, about 1 minute. Turn over and fry until undersides are golden, about 30 seconds. Transfer to paper towels to drain. Fry remaining slices in same manner. Cut each toast diagonally into 2 triangles and serve immediately.

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