Shrimp Toast
 
Makes 6 to 8 Servings
Ingredients
  • ½ pound peeled and deveined large fresh shrimp
  • ¾ cup chopped green onion
  • 1 egg white
  • 2 tablespoons diced pimientos, drained
  • 2½ teaspoons soy sauce
  • 2½ teaspoons toasted sesame oil
  • 2 teaspoons cornstarch
  • 2 cloves garlic, grated
  • 1 teaspoon kosher salt
  • ½ teaspoon minced fresh ginger
  • ¼ teaspoon cayenne pepper
  • Vegetable oil, for frying
  • 8 slices white sandwich bread, crusts removed
  • 2 tablespoons sesame seeds
  • Sweet chili sauce*, to serve
  • Garnish: chopped green onion, black sesame seeds, white sesame seeds
Instructions
  1. In the work bowl of a food processor, place shrimp, green onion, egg white, pimientos, soy sauce, sesame oil, cornstarch, garlic, salt, ginger, and cayenne; pulse until finely minced and well combined, about 4 to 5 pulses, stopping to scrape sides of bowl.
  2. In a 10-inch nonstick skillet, pour oil to a depth of ¼ inch, and heat over medium heat until a deep-fry thermometer registers 325°.
  3. Spread shrimp mixture onto each bread slice. Using a serrated knife, cut each slice in half diagonally, creating 2 triangles. Sprinkle with sesame seeds.
  4. Working in batches, fry toast, shrimp side down, until golden brown, 1 to 2 minutes. Gently turn toast, and fry until golden brown, 1 to 2 minutes more. Let drain on a wire rack. Serve immediately with sweet chili sauce. Garnish with green onion and sesame seeds, if desired.
Recipe by Louisiana Cookin at https://www.louisianacookin.com/shrimp-toast/