makes
32
prep
20 minutes
cook
5 minutes
difficulty
Easy
makes
32
serves
preparation
20
minutes
cooking
5
minutes
difficulty
Easy
level
Ingredients
- 500 g raw shrimp, peeled and deveined
- 120 g can water chestnuts, drained and diced
- 1 egg white
- 1 tsp cornstarch
- 2 tsp Shaoxing wine
- 1 tsp sesame oil
- 1 tbsp peeled and diced fresh ginger
- ½ tsp salt
- ¼ tsp white pepper
- 8 slices of white bread, crusts removed, and cut diagonally into four pieces each
- 3 tbsp white sesame seeds
- 1 tbsp black sesame seeds
- Peanut oil, for deep frying
- 2 scallions, sliced
Instructions
- In a food processor, combine shrimp, water chestnuts, egg white, cornstarch, Shaoxing wine, sesame oil, ginger, salt, and white pepper. Process for 1 minute, or until mixture is smooth.
- Place 2 heaped spoonfuls of the shrimp mixture over each triangular piece of bread, and spread from corner to corner, being careful not to rip the bread.
- Once all the shrimp mixture has been used, top each piece generously with sesame seeds.
- Add 1 inch of oil to a large wok, and heat. Use a thermometer to ensure it reaches 190C (375 F). Once oil is at correct temperature, place shrimp toast flesh-side down, and cook for 1-2 minutes or until shrimp is pink and firm. Flip and cook for 1 minute or until bread is golden and crispy. Remove from oil and place on a paper towel to drain excess liquid.
- Served garnished with sliced scallions.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
