Shrimp Toasts
1/2 lb rock shrimp or regular shrimp, peeled and de-veined
1 tablespoon finely chopped peeled fresh ginger
1 tablespoon sesame oil
1 tablespoon rice wine or medium-dry Sherry
1 large egg white
1/4 cup diced water chestnuts (from a can)
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
1/3 cup sesame seeds
Special equipment: a deep-fat thermometer
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 water chestnuts, cilantro, scallions, and salt and pepper to taste.
Heat 2 inches vegetable oil in a 3-quart saucepan over moderately high heat until it registers 375 degrees F on deep-fat thermometer.
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.
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.
Serves 8
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