Ingredients
2qtcanola oil
16shrimps,peeled and deveined
2large egg whites
1tbspsoy sauce,plus more for serving
1tbsprice wine vinegar
1tsptoasted sesame oil
1tspgranulated sugar
1½tspsambal
½tspgarlic,grated
½tspfresh ginger,grated
½tspkosher salt
2scallions,thinly sliced, white and green parts separated
4sliceswhite bread
¼cupwhite sesame seeds
Preparation
Heat the oil in a large pot over medium heat until it reaches 350 degrees F. Set a wire rack inside a baking sheet and place it nearby.
In a food processor, combine the shrimp, egg whites, soy sauce, rice wine vinegar, sesame oil, sugar, sambal, garlic, ginger, salt, and scallion whites and pulse until smooth.
Trim the crusts off the bread, then cut diagonally into triangles.
Spread 2 tablespoons of the shrimp paste evenly over each triangle of bread. Sprinkle the sesame seeds over the shrimp paste.
Add the shrimp toasts, 3 at a time, to the hot oil, shrimp side down. Fry for about 2 minutes until the shrimp turns pink and the sesame seeds are light golden brown.
Flip the toast over and fry on the other side for about 1 minute until the bread is golden. Transfer to the wire rack and let drain for 1 minute.
Garnish the shrimp toast with the scallion greens and serve with soy sauce for dipping.
Enjoy!
