Ingredients:

  • g Raw, peeled, deveined shrimp
  • g Cold Unsalted Butter, cubed
  • large cloves Fresh Garlic, minced very finely
  • teaspoon Fresh Ginger, grated or finely minced
  • large Egg White
  • teaspoons Cornstarch or Potato Starch
  • teaspoon Toasted Sesame Oil
  • teaspoon Dry Sherry or Shaoxing Rice Wine
  • /4 teaspoon White Pepper
  • /2 teaspoon Salt
  • slices White Sandwich Bread, crusts removed
  • large Egg, beaten (for wash)
  • tablespoons Sesame Seeds (White or Black)
  • ml Neutral Oil for Frying (Canola, Vegetable, or Peanut)

Instructions:

  1. Trim the crusts off the sandwich bread. Cut each slice diagonally to create two triangles (12 triangles total). Set aside.
  2. Roughly chop the shrimp. Pulse in the food processor until finely minced and slightly sticky. Be careful not to over-process into a purée.
  3. In a bowl, combine the minced shrimp with cold, cubed butter, minced garlic, ginger, egg white, cornstarch, sesame oil, sherry, salt, and white pepper.
  4. Mix vigorously in one direction for 2-3 minutes until the mixture becomes sticky and cohesive. This develops the binding proteins.
  5. Spread a generous, even layer of the shrimp mixture onto one side of each bread triangle, ensuring the mixture reaches the edges.
  6. Lightly brush the shrimp mixture with the beaten egg wash. Gently press the egg-washed side into the sesame seeds to create a crust.
  7. Heat the neutral oil in your frying pan over medium-high heat until it reaches approximately 350°F (175°C).
  8. Carefully place the toasts in the hot oil, shrimp-side down. Do not overcrowd the pan. Fry for 3–5 minutes until the shrimp topping is firm and deep golden brown.
  9. Flip carefully and fry the bread side for 30–60 seconds until golden and crisp.
  10. Remove toasts immediately and place them shrimp-side up on a wire rack set over a baking sheet to drain excess oil. Serve hot.