Shrimp Toast

By Leite's Culinaria

Ingredients

3 scallions (roughly chopped, more for serving)
10 sprigs cilantro (more for serving)
1 clove garlic
1/2-inch piece fresh ginger (peeled)
10 ounces shrimp (roughly shopped)
1 large egg white
2 tablespoons soy sauce
1 teaspoon cornstarch
1 teaspoon Shaoxing wine (optional)
4 slices white sandwich bread
1/2 cup white sesame seeds (or a mix of white and black sesame seeds)
2 cups neutral oil (such as vegetable or canola)
Sweet and sour sauce or sweet chilli sauce (whichever you prefer)

Prep Time35mins
Cook Time15mins
Servings16

Instructions

Combine the scallions, cilantro, garlic, and ginger in a blender or mini-chop and blitz until finely chopped.

Add the shrimp, egg white, soy sauce, cornstarch, and Shaoxing wine, if using, to the mini-chop and blitz until a paste forms.

Scoop the mixture into a medium bowl.

Spread 1/4 of the shrimp paste over each slice of bread. Make sure to spread the paste right to the edges to seal the toast. Carefully cut each slice into quarters on the diagonal.

Pour the sesame seeds onto a small plate. Gingerly press the shrimp side of the bread into the seeds, making sure the sauce is completely covered.

Heat the oil in a medium skillet over medium-high heat until it reaches 350°F (176°C) on a thermometer.

Using a spatula, carefully lower several triangles of shrimp toast into the oil, shrimp side down. Fry for 2 to 2 1/2 minutes, flip, and cook on the other side until golden brown, 1 minute more. Transfer the shrimp toast to a plate lined with paper towels to drain. Transfer to a rack.

Repeat with the remaining shrimp toast, allowing the oil to return to temperature between batches.

Serve the shrimp toast with thinly sliced scallions, a few springs of cilantro, and your favorite dipping sauce on the side.