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
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.
