“Wow” your taste buds with what might be the most flavourful toast they’ve ever encountered. Crushing shrimp into a paste makes it spreadable and ready to receive a medley of seasonings. Lightly frying each slice enhances the taste and bumps up the crunch factor, making this a craveable addition to brunch or lunch.
Take ⅔ of the shrimp (226 grams) and, with the side of a large chef’s knife or cleaver, smash and smear the shrimp onto a cutting board until flattened; a rough paste should form. Gather the shrimp paste on the cutting board and roughly chop. Place shrimp paste into a medium bowl.
Roughly chop the remaining shrimp (114 grams) into ¼- to ½-inch pieces. Fold the chopped shrimp into the paste until evenly combined.
Add the egg white, green onions, cilantro, sesame oil, cornstarch, ginger, sugar, salt, and ground white pepper. Mix vigorously until a sticky mixture forms and all the ingredients are thoroughly combined.
Evenly divide and spread the shrimp paste to the edges of each slice of sandwich bread.
Place a thin layer of sesame seeds into a dish. Press each slice of bread, shrimp side down, into the sesame seeds until well coated.
Cut the sandwiches diagonally, creating four triangles per slice.
Add oil, about ⅛-inch deep, to a large skillet. Place over medium heat and heat until oil is hot and shimmering.
Add the sandwich triangles, shrimp side down, into the hot oil. Fry for 2 minutes or until golden brown. Carefully flip the triangles over to fry the other side for an additional 1–2 minutes. Remove from the pan and place onto a paper towel-lined plate or baking sheet to absorb excess oil.
Garnish with green onions or cilantro. Serve immediately.
Whole wheat or multigrain bread can be substituted for white sandwich bread.
Serve with creamy salad dressing, mayonnaise, chilli sauce or oil, or soy sauce to dip.
Top with chilli crisp for additional flavour and texture.
