- 1 tablespoon Asian sesame oil
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 1 large egg white
- 2 scallions, chopped
- 1 large garlic clove, chopped
- 2 teaspoons grated peeled fresh gingerroot
- 1 1/4 teaspoons salt
- 1 pound shrimp, shelled and if desired deveined
- 12 slices firm white sandwich bread, crusts discarded
- 2 tablespoons sesame seeds
- about 6 cups vegetable oil for deep-frying
- In a food processor blend sesame oil, soy sauce, cornstarch, egg white, scallions, garlic, gingerroot, and salt. Add shrimp and pulse until mixture is like paste but not completely smooth.
- Divide mixture among bread slices, spreading it evenly to edges, and sprinkle with sesame seeds. Cut each bread slice into 4 triangles.
- In a 6-quart heavy saucepan heat 1 1/2 inches oil to 350°F. on a deep-fat thermometer and fry shrimp toasts in batches, coated sides down first, about 1 minute on each side, or until golden. Transfer shrimp toasts with a slotted spoon to paper towels to drain and serve warm.