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Shrimp Toasts




Source of Recipe


Gourmet Magazine


Recipe Introduction


Prep Time: 25 minutes    []   
Cook Time: 20 minutes


List of Ingredients




1/2 # Rock Shrimp or regular Shrimp, peeled and deveined
1 T finely chopped peeled fresh Ginger
1 T Asian Sesame Oil
1 T Rice Wine or medium-dry Sherry
1 large Egg White
1/4 C diced (1/8-inch) peeled Jicama
2 T chopped fresh Cilantro
2 Scallions (white and pale green parts only), thinly sliced
Salt and freshly ground black Pepper
About 6 C Vegetable Oil, for frying
12 very thin slices firm White Sandwich Bread, crusts discarded
1/4 C Sesame Seeds


Recipe



Pulse shrimp, ginger, sesame oil, rice wine, and egg white in a food processor until a coarse puree forms, then transfer to a bowl. Stir in jicama, cilantro, scallions, and salt and pepper, to taste. Heat 2 inches vegetable oil in a 3-quart saucepan over moderately high heat until it registers 375 degrees F on deep-fat thermometer. While oil is heating, 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. 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