Shrimp Toasts

Ingredients

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
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.1 large egg white
1/4 cup diced (1/8-inch) peeled jicama (an oriental root vegetable that adds a hint of sweetness and texture)
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

Instructions

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.

Notes: Makes 6 servings
Prep Time: 25 minutes
Cook Time: 20 minutes
Difficulty: Medium
Course: Appetizer
Cuisine: Asian
Uploaded by: Kelly Fowler
Added on: 2006-11-15 14:54:53