Shrimp Toast

Instructions

1. 1

   Prepare the Bread

   • Using a serrated knife, carefully trim the crusts from all 12 slices of sandwich bread.
   • Cut each crustless slice diagonally in half to create two triangles. You should have 24 triangles in total. Set aside.
2. 2

   Create the Shrimp Paste

   • Place the peeled and deveined shrimp into a food processor.
   • Pulse 5-6 times until the shrimp is chopped into a coarse, slightly chunky paste. Be careful not to over-process it into a liquid puree.
   • Add the egg white, cornstarch, light soy sauce, Shaoxing wine, toasted sesame oil, grated ginger, minced garlic, white pepper, and salt to the food processor.
   • Pulse another 2-3 times, just until all ingredients are fully incorporated.
3. 3

   Assemble the Shrimp Toast

   • Lay out the bread triangles on a clean work surface.
   • Spread approximately 1 tablespoon of the shrimp paste evenly over one side of each bread triangle, ensuring the paste reaches all the way to the edges.
   • Sprinkle the shrimp paste layer generously with white sesame seeds and gently press them down to adhere.
   • Repeat until all bread triangles are topped.
4. 4

   Fry the Shrimp Toast

   • Pour vegetable oil into a large skillet or wok to a depth of about 1 inch. Heat over medium-high heat until the oil reaches 350°F (175°C). If you don't have a thermometer, test by dipping the tip of a wooden chopstick; if small bubbles form around it, the oil is ready.
   • Working in batches of 4-5 to avoid overcrowding, carefully place the toasts into the hot oil, shrimp-side down.
   • Fry for 2-3 minutes until the shrimp side is golden brown and cooked through.
   • Flip the toasts carefully and fry for another 1-2 minutes until the bread side is crisp and golden.
5. 5

   Drain and Serve

   • Using a slotted spoon or tongs, remove the fried shrimp toast from the oil.
   • Place them on a wire rack set over a baking sheet to drain any excess oil. This keeps them crispier than using paper towels.
   • Serve immediately while hot and crispy, with sweet chili sauce or duck sauce for dipping.