Name: Shrimp Toast
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 12 servings
Ingredients: 8 ounces raw shrimp, peeled, deveined and tails removed (the size does not really matter here); 1 large egg white; 1 teaspoon sriracha, plus more for serving; 1/2 teaspoon kosher salt; 1/2 teaspoon toasted sesame oil; 5 turns black pepper; 2 cloves garlic, minced; 2 scallions, trimmed and thinly sliced; 1 stalk lemongrass, end trimmed, dry outer leaves discarded, bottom few inches of white part bruised with the back of a knife and finely minced; 3 slices potato bread (or white bread), crusts removed; 2 to 3 quarts neutral oil (vegetable or peanut are fine); 1 teaspoon sesame seeds

Directions

Watch how to make this recipe.

Special equipment:

a deep-frying thermometer

Put the shrimp and egg white in a food processor and pulse until pasty but still a little chunky. Add the sriracha, salt, sesame oil, black pepper, garlic, scallions and lemongrass and pulse until just combined.
Divide the mixture among the bread slices and spread in an even layer to the edge. At this point, you can freeze the toasts while you heat the oil (although freezing is not totally necessary, it makes for cleaner cuts and easier handling).
Bring 1 1/2 inches of oil to 350 degrees F in a heavy-bottomed pot.
Cut each bread slice into 4 squares and sprinkle with the sesame seeds. Carefully place each piece shrimp-side down into the oil. Fry until golden, 2 to 3 minutes. Remove onto a rack or paper towel. Serve immediately drizzled with sriracha.

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Shrimp Toast

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