Shrimp Toast



1/2 pound shrimp in shells, peeled and deveined

1 tablespoon finely chopped peeled fresh ginger

1 tablespoon Asian sesame oil

1 tablespoon rice wine or medium-dry Sherry

1 large egg white

1/4 cup coarsely chopped water chestnuts

2 tablespoons chopped fresh cilantro

2 scallions (white and pale green parts only), thinly sliced

6 cups vegetable oil for frying


12 very thin slices firm white sandwich bread, crusts discarded

1/4 cup sesame seeds


1) Place shrimp, ginger, sesame oil, rice wine, and egg white in a food processor and pulse until a coarse purée forms; transfer to a bowl. Stir in waterchestnuts, cilantro, scallions, and salt and pepper to taste.

2) Heat 2 inches vegetable oil in a 3-quart saucepan over moderately high heat until it registers 375 degrees F. on deep-fat thermometer.

3) While oil heats, divide shrimp spread among bread slices (about 2 tablespoons per slice) and spread evenly to edges. Sprinkle with sesame seeds, then gently press seeds into shrimp spread to make them stick.

4) Fry 2 bread slices, shrimp sides down, until shrimp is browned, about 1 minute. Turn over and fry until undersides are golden, about 30 seconds. Transfer to paper towels to drain. Fry remaining slices in same manner. Cut each toast diagonally into 2 triangles and serve immediately. Yield: 6 servings.