How to make it

  • Blend sesame oil, soy sauce, cornstarch, egg white, scallions, garlic, ginger and salt. Add shrimp and pulse until mixture is almost (but not totally) paste like.
  • Divide mixture among bread slices, spreading it evenly to edges, and sprinkle with sesame seeds.
  • In a heavy saucepan or wok heat oil (to test if it's hot enough, drop a tiny piece of bread:it should rise up and start bubbling).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 with ketchup or sweet chili sauce.

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