Ingredients
8
8 servings
- •2 qt canola oil
- •16 shrimps, peeled and deveined
- •2 large egg whites
- •1 tablespoon soy sauce, plus more for serving
- •1 tablespoon rice wine vinegar
- •1 teaspoon toasted sesame oil
- •1 teaspoon granulated sugar
- •1 ½ teaspoons sambal
- •½ teaspoon garlic, grated
- •½ teaspoon fresh ginger, grated
- •½ teaspoon kosher salt
- •2 scallions, thinly sliced, white and green parts separated
- •4 slices white bread
- •¼ cup white sesame seeds
Instructions
- Heat the oil in a large pot over medium heat until it reaches 350°F (180°C). Set a wire rack inside a baking sheet and place nearby.
- In a food processor, combine the shrimp, egg whites, soy sauce, rice wine vinegar, sesame oil, sugar, sambal, garlic, ginger, salt, and scallion whites and pulse until smooth.
- Trim the crusts off the bread, then cut diagonally into triangles.
- Spread 2 tablespoons of the shrimp paste evenly over each triangle of bread. Sprinkle the sesame seeds over the shrimp paste.
- Add the shrimp toasts, 3 at a time, to the hot oil, shrimp side down. Fry until the shrimp turns pink and the sesame seeds are light golden brown, about 2 minutes. Flip the toast over and fry on the other side until the bread is golden, about 1 minute. Transfer to the wire rack and let drain for 1 minute.
- Garnish the shrimp toast with the scallion greens and serve with soy sauce for dipping.
- Enjoy!
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