Shrimp Toasts

• 1/2 lb 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
• About 6 cups vegetable oil for frying
• 12 very thin slices firm white sandwich bread, crusts discarded
• 1/4 cup sesame seeds
• Special equipment: a deep-fat thermometer

1. Pulse shrimp, ginger, sesame oil, rice wine, and egg white in a food processor until a coarse puree forms, then transfer to a bowl.
2. Stir in jicama, cilantro, scallions, and salt and pepper to taste.
3. Heat 2 inches vegetable oil in a 3-quart saucepan over moderately high heat until it registers 375F on deep-fat thermometer.
4. While oil is heating, divide shrimp spread among bread slices (about 2 tablespoons per slice) and spread evenly to edges.
5. Sprinkle with sesame seeds, then gently press seeds into shrimp spread to make them stick.
6. Fry 2 bread slices, shrimp sides down, until shrimp is browned, about 1 minute.
7. Turn over and fry until undersides are golden, about 30 seconds.
8. Transfer to paper towels to drain.
9. Fry remaining slices in same manner.
10. Cut each toast diagonally into 2 triangles and serve immediately.

shrimp, fresh ginger, asian sesame oil, rice wine, egg white, jicama, fresh cilantro, scallions, vegetable oil, bread, sesame seeds, thermometer

Taken from www.epicurious.com/recipes/food/views/shrimp-toasts-105584 (may not work)