Ease of Preparation: Easy
Yield: 32 pieces


 

Ingredients:

  • 1 lb. (454 g) raw shrimp, peeled and deveined (size 31-40)
  • 4 oz. (120 g) can water chestnuts, drained and diced
  • 1 egg white
  • 1 teaspoon (5 ml) cornstarch
  • 2 teaspoons (10 ml) Shaoxing wine
  • 1 teaspoon (5 ml) sesame oil
  • 1 tablespoon (15 ml) peeled and diced fresh ginger
  • ½ teaspoon (2.5 ml) salt
  • ¼ teaspoon (1 ml) white pepper
  • 8 slices of white bread, crusts removed, and cut diagonally into four pieces each
    3 tablespoons (45 ml) white sesame seeds
  • 1 tablespoon (15 ml) black sesame seeds
  • Peanut oil, for frying
  • 2 scallions, sliced

 


 

Method:

In a food processor, combine shrimp, water chestnuts, egg white, cornstarch, Shaoxing wine, sesame oil, ginger, salt, and white pepper. Process for 1 minute, or until mixture is smooth.

Place 2 heaping spoonfuls of the shrimp mixture over each triangular piece of bread, and spread from corner to corner, being careful not to rip the bread.

Once all the shrimp mixture has been used, top each piece generously with sesame seeds.

Add 1 inch of oil to a large wok, and heat. Use a thermometer to ensure it reaches 375 F (190 C). Once oil is at correct temperature, place shrimp toast flesh-side down, and cook for 1-2 minutes or until shrimp is pink and firm.

Flip and cook for 1 minute or until bread is golden and crispy.

Remove from oil and place on a paper towel to drain excess liquid.

Garnish with sliced scallions.

Serve.