Sesame Shrimp Toasts Recipe

Name: Sesame Shrimp Toasts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large egg white; 1 -inch piece ginger, roughly chopped; 1 small clove garlic, roughly chopped; 3 tablespoons soy sauce; 1 tablespoon plus 1 teaspoon toasted sesame oil; 1 tablespoon dry sherry; Kosher salt; 1 1/2 teaspoons light brown sugar; Freshly ground black pepper; 3/4 pound peeled and deveined large shrimp, tails removed; 3 scallions, thinly sliced; 1 small inner stalk celery, very finely chopped; 6 whole water chestnuts, very finely chopped; 2 teaspoons sesame seeds, plus more for garnish; 10 slices very thinly sliced white sandwich bread; 2 tablespoons lemon juice; Vegetable oil, for frying

Servings: persons

1 large egg white
1 -inch piece ginger, roughly chopped
1 small clove garlic, roughly chopped
3 tablespoons soy sauce
1 tablespoon plus 1 teaspoon toasted sesame oil
1 tablespoon dry sherry
Kosher salt
1 1/2 teaspoons light brown sugar
Freshly ground black pepper
3/4 pound peeled and deveined large shrimp, tails removed
3 scallions, thinly sliced
1 small inner stalk celery, very finely chopped
6 whole water chestnuts, very finely chopped
2 teaspoons sesame seeds, plus more for garnish
10 slices very thinly sliced white sandwich bread
2 tablespoons lemon juice
Vegetable oil, for frying

1
Make the shrimp paste: Process the egg white, ginger, garlic, 1 tablespoon of the soy sauce, 1 tablespoon of the sesame oil, the sherry, 3/4 teaspoon salt, 1/2 teaspoon of the brown sugar and several grinds of pepper in a food processor until all the ginger and garlic are pureed.
2
Add the shrimp, and pulse until a thick paste forms.
3
Transfer to a medium bowl, and fold in 2/3 of the scallions, the celery, water chestnuts and sesame seeds.
4
(The shrimp paste can be refrigerated for up to 1 day.)
5
Trim the crusts from the bread, and evenly divide the shrimp paste among the slices (about 2 heaping tablespoons each).
6
Spread out into an even layer that completely covers the bread.
7
Make the dipping sauce: Whisk together the remaining 2 tablespoons soy sauce, 1 teaspoon sesame oil and 1 teaspoon brown sugar, the lemon juice and a large pinch of salt in a small bowl.
8
Fry the toasts: Line a baking sheet with paper towels.
9
Fill a large, wide skillet with straight sides, with about 1 inch of vegetable oil.
10
Attach a deep-fry thermometer to the skillet, and bring the oil to 375 degrees F over medium heat.
11
Being careful of the hot oil splashing, put 5 to 6 shrimp toasts in the oil shrimp-side down and fry until the shrimp and the edges of the bread are golden brown, 2 to 3 minutes.
12
Flip the pieces, and continue to fry until the bottoms are golden brown, about 1 minute more.
13
(Adjust the heat as needed to maintain the temperature.)
14
Transfer the shrimp toasts to the prepared baking sheet, and dab the tops with a paper towel to absorb some of the excess oil.
15
Sprinkle the toasts all over with the remaining scallions and some sesame seeds and salt.
16
Cut each toast into 4 triangles, and serve hot with the dipping sauce on the side.

227

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 large egg white, 1 -inch piece ginger, roughly chopped, 1 small clove garlic, roughly chopped, 3 tablespoons soy sauce, and more.

Yes, Sesame Shrimp Toasts falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sesame Shrimp Toasts

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