Crispy Fried Sesame Shrimp Toast
If you like to add shrimp toast to your Chinese take-out order, it probably never crossed your mind to make it. But this crispy appetizer is not hard to make — you can even prepare the paste, freeze and fry up a fresh batch anytime the notion strikes you.
- 1 cup plain panko breadcrumbs
- ¼ cup toasted sesame seeds
- ½ pound shrimp, peeled and deveined (washed and dried)
- 1 egg white
- 2 teaspoons low sodium soy sauce or tamari
- 4–5 scallions, chopped
- 1 teaspoon cornstarch
- 3 cloves garlic, sliced
- ¼ cup fresh cilantro, loosely packed, plus extra for garnish
- 2 teaspoons sesame oil
- 2 teaspoons grated fresh ginger
- 1 teaspoon sugar
- Pinch of salt
- 6 slices white bread*
- Vegetable oil for frying
- Pepper jelly, duck sauce or sweet chili pepper sauce (optional for serving)
*We used sliced Hawaiian bread for fun and a bit of sweetness.
Combine breadcrumbs with sesame seeds and set aside.
Combine remaining ingredients (except bread and oil) in processor. Pulse into a smooth paste.
Divide paste among the 6 slices of bread and spread evenly to edges. Sprinkle with crumb mixture and lightly press into paste.
Cut each piece diagonally into 4 triangles.
Add about ⅛-inch oil into a cast iron or non-stick skillet over medium heat. Gently place pieces of toast into hot oil, crumb side down. Fry until golden brown, about 2 minutes. Gently turn with spatula and fry the other side for about 1 minute. Place on paper towels to drain. Garnish with chopped cilantro. Serve immediately alongside warmed pepper jelly, duck sauce or sweet chili pepper sauce.