Shrimp Toast with Wasabi Sauce

• 2 cloves garlic
• 2 tablespoons finely chopped peeled fresh ginger
• 1 tablespoon rice wine or medium-dry sherry
• 1 teaspoon sugar
• 1 tablespoon cornstarch
• 1 large egg white
• 1 tablespoon soy sauce
• 1 pound rock shrimp
• 1/4 cup diced (1/8-inch) peeled jicama
• 2 scallions (white and green parts), thinly sliced
• About 6 cups peanut oil, for frying
• 12 very thin slices firm white sandwich bread, crusts discarded
• 1/4 cup sesame seeds
• 24 cilantro sprigs, for garnish
• Wasabi Sauce, recipe follows

1. In a food processor blend the garlic, ginger, rice wine, sugar, cornstarch, egg white, and soy sauce.
2. Add the shrimp, pulsing the motor, until mixture is paste-like but not completely smooth.
3. Transfer to a bowl.
4. Stir in jicama and scallions.
5. Heat peanut oil in a deep saucepan over moderately high heat until it registers 350 degrees F on deep-fat thermometer.
6. While oil is heating, divide shrimp spread among bread slices (about 2 tablespoons per slice), spreading evenly to edges of bread.
7. Sprinkle with sesame seeds, pressing gently to stick.
8. Fry 2 bread slices, shrimp sides down, until shrimp is browned, about 1 minute.
9. Turn over and fry until undersides are golden, about 30 seconds.
10. Transfer to paper towels to drain.
11. Fry remaining slices in same manner.
12. Cut each toast diagonally into 2 triangles.
13. Garnish with cilantro sprigs.
14. Drizzle with Wasabi Sauce and serve immediately.
15. 1/2 cup water
16. 3 tablespoons wasabi powder (horseradish powder)
17. 2 tablespoons soy sauce
18. 1 tablespoon rice wine or medium-dry sherry
19. 2 teaspoons dark sesame oil
20. Whisk all ingredients together in a small bowl.
21. Let stand for 30 minutes before using.

garlic, fresh ginger, rice wine, sugar, cornstarch, egg white, soy sauce, shrimp, jicama, scallions, peanut oil, bread, sesame seeds, cilantro, wasabi sauce

Taken from www.foodnetwork.com/recipes/emeril-lagasse/shrimp-toast-with-wasabi-sauce-recipe.html (may not work)