📖 Instructions

1. Prepare the Shrimp: Begin by peeling and deveining your fresh shrimp. For the best texture, make sure to pat them very dry with paper towels. Excess moisture is our enemy here; it can make the paste watery. Roughly chop about two-thirds of the shrimp and finely mince the remaining one-third. This combination gives a lovely texture to the paste, a mix of smooth and slightly chunky.
2. Make the Shrimp Paste: In a food processor, combine the chopped and minced shrimp. Add the egg white, cornstarch, finely chopped green onion, grated fresh ginger, soy sauce, sesame oil, and a pinch of white pepper. Pulse gently, just until the mixture forms a cohesive paste. Be careful not to over-process it; we want texture, not a complete purée. If you don't have a food processor, you can finely chop all the shrimp and then use the back of a spoon or a mortar and pestle to create a paste.
3. Chill the Paste: Transfer the shrimp paste to a bowl, cover it with plastic wrap, and refrigerate for at least 30 minutes. This step is crucial! Chilling helps the paste firm up, making it much easier to spread and ensuring it holds its shape during cooking. It also allows the flavors to meld beautifully.
4. Prepare the Bread: While the shrimp paste chills, prepare your bread. Using a sharp knife or a serrated knife, trim off the crusts from each slice of white bread. Then, cut each slice diagonally into two triangles. Alternatively, you can cut them into four squares. The goal is bite-sized pieces for easy handling and frying.
5. Assemble the Toast: Remove the chilled shrimp paste from the refrigerator. Take a generous tablespoon of paste and spread it evenly onto one side of each bread triangle (or square), going right to the edges. Don't be shy, but also don't pile it too high—aim for about 1/4 inch thick.
6. Coat with Sesame Seeds: Pour the sesame seeds onto a shallow plate or baking dish. Gently press the shrimp-paste side of each bread triangle into the sesame seeds, ensuring a generous and even coating. Press lightly to help the seeds adhere. Repeat for all pieces.
7. Set up for Frying: Pour about 1-2 inches of a neutral-flavored oil (like vegetable, canola, or peanut oil) into a large, heavy-bottomed skillet or a deep pot. Heat the oil over medium heat until it reaches 350°F (175°C). If you don't have a thermometer, you can test a small corner of bread; it should sizzle gently and turn golden in about 30 seconds.
8. Fry the Shrimp Toast: Carefully place the shrimp toast, sesame-side down, into the hot oil. Fry in batches, ensuring not to overcrowd the pan, which can lower the oil temperature and lead to greasy toast. Fry for 2-3 minutes per side, or until the sesame seeds are golden brown and the shrimp paste is cooked through and opaque. The bread should be beautifully crispy and golden.
9. Drain and Serve: Using a slotted spoon or tongs, carefully remove the cooked shrimp toast from the oil. Transfer them to a plate lined with paper towels to drain any excess oil. Serve immediately with your favorite dipping sauce, like sweet chili sauce or a soy-ginger concoction. Enjoy your delicious homemade shrimp toast!
10. Optional: Air Fryer Method: To air fry, preheat your air fryer to 375°F (190°C). Lightly spray the shrimp toast with cooking oil. Cook in batches for 8-12 minutes, flipping halfway through, until golden brown and crispy. This method uses less oil and can be a good alternative if you prefer not to deep-fry.