A delicious and popular fried Chinese plate made with seasoned shrimp fried on toast.
- 2 qt canola oil
- 16 shrimps peeled and deveined
- 2 large egg whites
- 1 tbsp soy sauce
- 1 tbsp rice wine vinegar
- 1 tspn toasted sesame oil
- 1 tspn granulated sugar
- 1 1/2 tspn sambal
- 1/2 tspn garlic grated
- 1/2 tspn fresh ginger grated
- 1/2 tspn kosher salt
- 2 scallions thinly sliced
- 4 slices white bread
- 1/4 cup white sesame seeds
Heat oil in a pot over medium heat.
Combine shrimp, egg whites, soy sauce, rice wine vinegar, sesame oil, sugar, sambal, garlic, ginger, salt, and scallion whites in a food processor and pulse until smooth.
Trim crusts off bread slices and cut diagonally into triangles.
Spread 2 tablespoons of shrimp paste over each bread triangle. Sprinkle the sesame seeds over shrimp paste.
Fry the shrimp toasts in the oil, shrimp side down. Fry until the shrimp turns pink and the sesame seeds are light golden brown. Flip over and fry on the other side until the bread is golden. Drain excess grease.
Garnish the shrimp toast with the scallion greens and serve with soy sauce for dipping.