1/2poundrock shrimp or regular shrimppeeled and deveined
1tablespoonfinely chopped peeled fresh ginger
1tablespoonAsian sesame oil
1tablespoonrice wine or medium-dry sherry
Pulse shrimpginger, 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
1/4cupdiced1/8-incpeeled jicama (an oriental root vegetable that adds a hint of sweetness and texture
2tablespoonschopped fresh cilantro
2scallionswhite and pale green parts only, thinly sliced
Salt and freshly ground black pepper
About 6 cups vegetable oilfor frying
12very thin slices firm white sandwich breadcrusts discarded
1/4cupsesame 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 slicand 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