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1
In a food processor blend the garlic, ginger, rice wine, sugar, cornstarch, egg white, and soy sauce.
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2
Add the shrimp, pulsing the motor, until mixture is paste-like but not completely smooth.
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3
Transfer to a bowl.
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4
Stir in jicama and scallions.
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5
Heat peanut oil in a deep saucepan over moderately high heat until it registers 350 degrees F on deep-fat thermometer.
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6
While oil is heating, divide shrimp spread among bread slices (about 2 tablespoons per slice), spreading evenly to edges of bread.
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7
Sprinkle with sesame seeds, pressing gently to stick.
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8
Fry 2 bread slices, shrimp sides down, until shrimp is browned, about 1 minute.
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9
Turn over and fry until undersides are golden, about 30 seconds.
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10
Transfer to paper towels to drain.
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11
Fry remaining slices in same manner.
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12
Cut each toast diagonally into 2 triangles.
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13
Garnish with cilantro sprigs.
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14
Drizzle with Wasabi Sauce and serve immediately.
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15
1/2 cup water
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16
3 tablespoons wasabi powder (horseradish powder)
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17
2 tablespoons soy sauce
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18
1 tablespoon rice wine or medium-dry sherry
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19
2 teaspoons dark sesame oil
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20
Whisk all ingredients together in a small bowl.
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21
Let stand for 30 minutes before using.
