-
1
In a bowl, beat egg white until foamy; separately blend dry sherry and cornstarch; then stir in into egg white; mix in salt and ginger, shrimp or crab, mushrooms, bacon beats and cilantro. Mix until well combined.
-
2
Remove crusts from bread; lightly toast and cool, if planning to bake, or leave untoasted for frying. Evenly spread the filling on each slice, pressing it firmly to bread. Lightly beat the egg yolk with a couple drops of water and with a pastry brush, lightly paint each top; then sprinkle sesame seeds over the filling, (use the egg yolk only for the baking method). If made ahead, arrange in a single layer on a baking pan, cover and chill up to 8 hours.
-
3
To deep fry: In a deep pan, pour oil to a depth of 1 1/2 -inches and heat to 350 degrees on a deep-frying thermometer. Fry slices, filling side down, for about 1 minute; turn over and continue cooking until the filling is cooked through, about 1 to 1and 1/2 minutes. Remove and drain on paper towels. Keep warm in a 200-degrees oven until all are cooked. Cut each slice in 4 fingers for the tiny toasts, if desired. Serve hot.
-
4
To bake: Preheat oven to 400-degrees F.; bake for about 20 to 25 minute or until the tops are golden brown. Serve immediately.
-
5
Combine all the ingredients in a saucepan; cook, stirring on medium-low heat, until sauce bubbles and thickens. Cool to room temperature before serving. Can be made well in advence.
