Shrimp Toasts

Special equipment: a deep-fat thermometer

Total Time:
45 min
25 min
20 min

6 servings

  • 1/2 pound rock shrimp or regular shrimp, peeled and deveined
  • 1 tablespoon finely chopped peeled fresh ginger
  • 1 tablespoon Asian sesame oil
  • 1 tablespoon rice wine or medium-dry sherry
  • 1 large egg white
  • 1/4 cup diced (1/8-inch) peeled jicama
  • 2 tablespoons chopped fresh cilantro
  • 2 scallions (white and pale green parts only), thinly sliced
  • Salt and freshly ground black pepper
  • About 6 cups vegetable oil, for frying
  • 12 very thin slices firm white sandwich bread, crusts discarded
  • 1/4 cup sesame seeds
  • 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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