Shrimp Toasts

Name: Shrimp Toasts
Ingredients: 4 cups vegetable oil, for deep-frying; 1 pound large shrimp, peeled and deveined; 1 teaspoon finely-minced ginger; 1 scallion, finely minced; 1 tablespoon Shao Hsing (Chinese rice wine); 1 1/2 tablespoons lard; 1/2 teaspoon salt; 1/2 teaspoon sugar; 1/2 teaspoon MSG; 1/4 teaspoon ground black pepper; 10 to 12 slices white bread, crusts removed (such as Wonder); 1 egg, beaten, for sealing; About 1 cup sesame seeds, for dipping; Coarse salt

14 ingredients

9 steps

Ingredients

4 cups vegetable oil, for deep-frying
1 pound large shrimp, peeled and deveined
1 teaspoon finely-minced ginger
1 scallion, finely minced
1 tablespoon Shao Hsing (Chinese rice wine)
1 1/2 tablespoons lard
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon MSG
1/4 teaspoon ground black pepper
10 to 12 slices white bread, crusts removed (such as Wonder)
1 egg, beaten, for sealing
About 1 cup sesame seeds, for dipping
Coarse salt

Directions

1

In a deep-fryer heat oil to 365 degrees.
2

In a food processor combine next 9 ingredients; puree until a slightly chunky paste is formed.
3

Using a rolling pin, flatten bread, one slice at a time.
4

Spread 1 to 2 tablespoons of shrimp paste evenly over bread, and roll up in a tight cylinder; brush edge with a little beaten egg to seal and let dry while you make more cylinders.
5

When all shrimp paste is used, cut each cylinder in thirds into small logs.
6

Dip both ends of each log into egg, then into sesame seeds.
7

Deep-fry logs, in batches, until golden-brown, about 2 to 3 minutes, turning several times with a metal spoon.
8

Using a slotted spoon, remove shrimp toasts and drain on paper towels; keep warm while you fry remaining batches.
9

Sprinkle with coarse salt and serve immediately.