Special equipment: a deep-fat thermometer
Recipe courtesy of Sara Moulton
Show: Cooking Live
Total:
45 min
Active:
25 min
Yield:
6 servings
Level:
Intermediate

Ingredients

Directions

Pulse shrimp, ginger, sesame oil, rice wine, and egg white in a food processor until a coarse puree forms, then transfer to a bowl. Stir in jicama, cilantro, scallions, and salt and pepper, to taste.

Heat 2 inches vegetable oil in a 3-quart saucepan over moderately high heat until it registers 375 degrees F on deep-fat thermometer.

While oil is heating, divide shrimp spread among bread slices (about 2 tablespoons per slice) and spread evenly to edges. Sprinkle with sesame seeds, then gently press seeds into shrimp spread to make them stick.

Fry 2 bread slices, shrimp sides down, until shrimp is browned, about 1 minute. Turn over and fry until undersides are golden, about 30 seconds. Transfer to paper towels to drain. Fry remaining slices in same manner. Cut each toast diagonally into 2 triangles and serve immediately.

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