Ingredients Jump to Instructions ↓

  1. 9 oz (250g) medium shrimp , peeled and coarsely chopped

  2. 2 scallions , roughly chopped

  3. One 1/2 in (1cm) piece of fresh ginger , peeled and shredded

  4. 1 tsp soy sauce

  5. 1/2 tsp sugar

  6. 1/2 tsp Asian sesame oil

  7. 1 large egg white , beaten

  8. 1/8 tsp freshly ground black pepper

  9. 3 large slices firm white sandwich bread , crusts trimmed

  10. 2 tbsp sesame seeds

  11. Vegetable oil , for deep-frying

  12. Fresh cilantro , to garnish

  13. Deep-fat fryer or large saucepan

  14. Deep-frying thermometer

Instructions Jump to Ingredients ↑

  1. Combine the shrimp and scallions, white and green parts, in a food processor and process until they form a paste. Transfer to a bowl and stir in the ginger, soy sauce, sugar, sesame oil, and enough egg white to bind the mixture together. Season with the pepper.

  2. Spread the bread thickly with the shrimp paste. Cut each slice into four triangles. Sprinkle the sesame seeds evenly over the top.

  3. Pour enough oil into a deep-fryer or skillet to come halfway up the sides, and heat to 350F (180C). In batches, add the toasts, shrimp sides down, and deep-fry for 2 minutes, until the shrimp paste is puffed. Carefully turn them over and deep-fry until the toasts are crisp and golden brown.

  4. Using a slotted spoon, transfer the toasts to paper towels and drain briefly. Serve hot, garnished with coriander.


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