Shrimp Toasts
Recipe courtesy Gourmet Magazine 


 Recipe Summary 
 Prep Time: 25 minutes  Cook Time: 20 minutes 
 Yield: 6 servings    
1/2 pound rock shrimp or regular shrimp, peeled and deveined 
1 tablespoon finely chopped peeled fresh ginger 
1 tablespoon Asian sesame oil 
1 tablespoon rice wine or medium-dry sherry 
1 large egg white 
1/4 cup diced (1/8-inch) peeled jicama 
2 tablespoons chopped fresh cilantro 
2 scallions (white and pale green parts only), thinly sliced 
Salt and freshly ground black pepper 
About 6 cups vegetable oil, for frying 
12 very thin slices firm white sandwich bread, crusts discarded 
1/4 cup sesame seeds

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.