Chinese Shrimp Toasts
Ingredients
| 1/2 lb shrimp, peeled and deveined | ||
| 1 egg white | ||
| 2 scallions, chopped | ||
| 1 tsp fresh ginger, chopped | ||
| 1 garlic clove chopped | ||
| 1 tsp cornstarch | ||
| 1 tsp kosher salt | ||
| 1/2 tsp sugar | ||
| 3 dashes of chili garlic sauce or hot sauce | ||
| 8 slices of firm white bread | ||
| 4 tsp of sesame seeds | ||
| canola oil for frying |
- Wash and peel the shrimp and pat dry.
- Put the shrimp, egg white, scallions, ginger garlic, cornstarch, salt, sugar and chili garlic sauce in a food processor and process until the mixture forms a smooth paste, scraping down the sides of the bowl from time to time.
- Spread the shrimp paste evenly over the bread slices, then sprinkle over the sesame seeds, pressing gently to make them stick.
- Cut off the crusts and discard, then cut each slice of bread diagonally into four triangles.
- Cut each triangle in half again to make 64 triangles in total.
- Heat 2 inches of canola oil in a large saute pan or wok until the oil is hot but not smoking.
- Cook the triangles in batches for about 30-60 seconds, turning the toasts once.
- Drain on paper towels.
- Serve hot.
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