Nori-Sesame Shrimp Toasts

Recipe Ingredients

		For The Shrimp Paste
6 oz	170g	Uncooked shrimp - shelled, deveined
1 oz	28g	Egg white (large)
2 tablespoons	30ml	Chopped green onion
2 teaspoons	10ml	Cornstarch
1 teaspoon	5ml	Chinese rice wine
		= (or dry sherry)
1 teaspoon	5ml	Minced ginger
1/2 teaspoon	2.5ml	Salt
1/8 teaspoon	0.6ml	Sesame oil
1/8 teaspoon	0.6ml	Freshly-ground white pepper
		To Finish
3		Day-old white sandwich bread
1		Egg - lightly beaten (large)
3		Sheets Japanese seaweed (Nori)
1 tablespoon	15ml	Black sesame seeds
		Vegetable oil - for deep-frying

Recipe Instructions

Make the Shrimp Paste: Combine the shrimp, egg white, green onion, cornstarch, rice wine, ginger, salt, sesame oil and pepper in the workbowl of a food processor. Process until the mixture is smooth, stopping once or twice to scrape down the sides.

Trim the crusts from the bread. Brush 1 side of 1 of the bread slices with the beaten egg and lightly press the nori sheet over the egg. Place the bread on a cutting board, nori-side down, and trim any of the nori that extends past the edge of the bread. Spread about 1/3 of the shrimp paste over the bare side of the bread, mounding it slightly in the center. Sprinkle 1/3 of the black sesame seeds over the shrimp paste. With a chef's knife, cut each slice into 4 triangles. Repeat with the remaining ingredients.

Pour enough oil into a wok or a high-sided frying pan to come to a depth of 2 inches and heat over medium-heat to 350 degrees. Slide 3 or 4 toasts, shrimp-side down, into the oil. Cook for about 1 minute, turn over and continue cooking until edges are golden brown, about 1 minute longer. Scoop the toasts from the oil with a slotted spoon and drain on paper towels. Repeat with remaining shrimp toasts. Serve warm.

This recipe yields 12 toasts.

Source:
SARA'S SECRETS with Sara Moulton - (Show # SS-1C27) - from the TV FOOD NETWORK

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