Recipe courtesy of Martin Yan
Nori-Sesame Shrimp Toasts
- Level: Intermediate
- Yield: 12 toasts
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 50
- Total Fat
- 2
- Saturated Fat
- 0
- Carbohydrates
- 4
- Dietary Fiber
- 0
- Sugar
- 0
- Protein
- 5
- Cholesterol
- 38
- Sodium
- 75
- Total: 50 min
- Prep: 35 min
- Cook: 15 min
Ingredients
6 ounces uncooked shrimp, shelled and deveined
1 large egg white
2 tablespoons chopped green onion
2 teaspoons cornstarch
1 teaspoon Chinese rice wine or dry sherry
1 teaspoon minced ginger
1/2 teaspoon salt
1/8 teaspoon sesame oil
1/8 teaspoon ground white pepper
3 slices day-old white sandwich bread
1 large egg, lightly beaten
3 sheets Japanese seaweed (Nori)
1 tablespoon black sesame seeds
Vegetable oil for deep-frying
Directions
- Make the shrimp paste: Combine the shrimp, egg white, green onion, cornstarch, rice wine, ginger, salt, sesame oil and pepper in the workbowl of a food processor. Process until the mixture is smooth, stopping once or twice to scrape down the sides.
- Trim the crusts from the bread. Brush 1 side of 1 of the bread slices with the beaten egg and lightly press the nori sheet over the egg. Place the bread on a cutting board, nori side down, and trim any of the nori that extends past the edge of the bread. Spread about 1/3 of the shrimp paste over the bare side of the bread, mounding it slightly in the center. Sprinkle 1/3 of the black sesame seeds over the shrimp paste. With a chef's knife, cut each slice into 4 triangles. Repeat with the remaining ingredients.
- Pour enough oil into a wok or a high-sided frying pan to come to a depth of 2 inches and heat over medium heat to 350 degrees F.
- Slide 3 or 4 toasts, shrimp side down, into the oil. Cook for about 1 minute, turn over and continue cooking until edges are golden brown, about 1 minute longer. Scoop the toasts from the oil with a slotted spoon and drain on paper towels. Repeat with remaining shrimp toasts. Serve warm.