Description

Ingredients

• Shrimp mixture 🦐 seafood Original: Shrimp mixture 🦐
• 🦐 300 g raw peeled shrimp (10.6 oz) seafood Original: 🦐 300 g raw peeled shrimp (10.6 oz)
• 🧄 8 g garlic, finely chopped (2 cloves / 0.28 oz) Original: 🧄 8 g garlic, finely chopped (2 cloves / 0.28 oz)
• 🫚 10 g fresh ginger, finely grated (2 tsp / 0.35 oz) Original: 🫚 10 g fresh ginger, finely grated (2 tsp / 0.35 oz)
• 🧅 35 g spring onion, finely sliced (⅓ cup / 1.2 oz) Original: 🧅 35 g spring onion, finely sliced (⅓ cup / 1.2 oz)
• 🥚 1 small egg white egg Original: 🥚 1 small egg white
• 🥢 10 ml light soy sauce (2 tsp / 0.34 fl oz) glutensoy Original: 🥢 10 ml light soy sauce (2 tsp / 0.34 fl oz)
• 🌰 5 ml toasted sesame oil (1 tsp / 0.17 fl oz) sesame Original: 🌰 5 ml toasted sesame oil (1 tsp / 0.17 fl oz)
• 🧂 3 g fine salt (½ tsp / 0.1 oz) Original: 🧂 3 g fine salt (½ tsp / 0.1 oz)
• ⚪ 2 g white pepper (½ tsp / 0.07 oz) Original: ⚪ 2 g white pepper (½ tsp / 0.07 oz)
• 🌽 10 g cornstarch (1 tbsp / 0.35 oz) Original: 🌽 10 g cornstarch (1 tbsp / 0.35 oz)
• Toast 🍞 Original: Toast 🍞
• 🍞 6 slices white sandwich bread gluten Original: 🍞 6 slices white sandwich bread
• ⚪ 70 g white sesame seeds (½ cup / 2.5 oz) sesame Original: ⚪ 70 g white sesame seeds (½ cup / 2.5 oz)
• 🥚 1 whole egg, lightly beaten egg Original: 🥚 1 whole egg, lightly beaten
• 🌻 500 ml neutral oil for frying (2 cups / 17 fl oz) Original: 🌻 500 ml neutral oil for frying (2 cups / 17 fl oz)
• For serving 🌶️
• 🌶️ 30 ml sweet chili sauce (2 tbsp / 1 fl oz) Original: 🌶️ 30 ml sweet chili sauce (2 tbsp / 1 fl oz)
• 🥬 10 g microgreens or finely sliced spring onion (⅓ cup / 0.35 oz) Original: 🥬 10 g microgreens or finely sliced spring onion (⅓ cup / 0.35 oz)

Preparation

• Prepare the shrimp paste 🦐 Pulse the shrimp, garlic, ginger, and spring onion in a food processor for 20–30 sec until finely chopped but not fully smooth. Transfer to a bowl, then mix in the egg white, soy sauce, sesame oil, salt, white pepper, and cornstarch until the mixture looks glossy and lightly sticky. ✨
• Prepare the bread 🍞 Trim the crusts from the bread slices, then cut each slice diagonally into 2 triangles. Lightly brush one side of each triangle with beaten egg so the shrimp mixture sticks evenly. 🥚
• Spread and coat ⚪ Spread a generous layer of shrimp mixture over the egg-brushed side of each bread triangle, about 1 cm (⅜ in) thick. Press the shrimp side into the sesame seeds so the surface is well coated and evenly covered. 🥢
• Heat the oil 🔥 Pour the neutral oil into a deep frying pan or small pot and heat it to 175°C (347°F). Keep the heat steady so the bread turns deep golden and crisp while the shrimp cooks through without drying out. 🌻
• Fry until golden ✨ Fry the shrimp toasts in batches for 2–3 min per side, starting sesame side down. Turn carefully and cook until both sides are crisp and golden brown and the shrimp topping is fully cooked. Transfer to a rack or paper-lined tray. 🦐
• Rest and serve 🌶 Let the toast rest for 2 min, then serve hot with sweet chili sauce and a light scatter of microgreens or spring onion for freshness and color. 🍽️

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