Fried shrimp toast and mini-sandwiches

Ingredients

• 200 g Raw peeled shrimp (Deveined and rinsed)
• 4 tranches Crustless sandwich bread (Trim the edges or use already crustless bread)
• 1 unité Egg (Whites and yolk separated)
• 1 gousse Garlic (Peeled and coarsely chopped)
• 5 g Fresh ginger (Sliced 3 mm thick then cut into 3‑4 pieces)
• 2 stalks Scallion (white part) (White part coarsely chopped)
• 2 stalks Scallion (green part) (Very thin rings for garnish)
• 1 c. à soupe Potato starch (To bind the paste)
• 1 c. à café Sugar (Just a hint of sweetness)
• 1 c. à café Sesame oil (Toasted aroma)
• 1 c. à soupe Soy sauce (Savory, preferably low‑sodium)
• ½ c. à café Ground black pepper (Adjust to taste)
• 1 c. à soupe White sesame seeds (For coating)
• 1 c. à café Black sesame seeds (For coating and garnish)
• 500 ml Frying oil (peanut or sunflower) (For frying at 160 °C)

Instructions

1. Prepare the scallions

   Separate the green part of the scallions, slice it into very thin rings and set aside. Roughly chop the remaining (white) part and keep it separate.

   Time: PT3M

2. Mince the garlic and ginger

   Peel the garlic clove and coarsely chop it. Slice the ginger 3 mm thick then cut into 3‑4 pieces.

   Time: PT2M

3. Peel the shrimp

   Remove the shells and vein from the shrimp, rinse quickly under cold water.

   Time: PT3M

4. Blend the shrimp paste

   In the blender, place the shrimp, garlic, ginger, white part of the scallion, egg white, starch, sugar, sesame oil, soy sauce and pepper. Blend until a homogeneous paste forms.

   Time: PT3M

5. Incorporate the green scallion rings

   Transfer the paste to a bowl, add the green scallion rings and mix gently.

   Time: PT2M

6. Prepare the sesame plates

   Arrange half of the white and black sesame seeds on a flat plate, separating the two colors for coating.

   Time: PT1M

7. Prepare the bread

   Cut the sandwich bread slices into squares (4 cm) for the mini‑sandwiches or leave the slices whole for the toasts. Remove the crust if needed.

   Time: PT2M

8. Spread the filling

   Using a tablespoon, spread the shrimp paste onto each piece of bread, covering the entire surface.

   Time: PT2M

9. Coat with egg and sesame

   Brush the filled side (or both sides for sandwiches) with the egg yolk, then roll in the mixture of white and black sesame seeds until well coated.

   Time: PT2M

10. Heat the oil

    Heat the frying oil in the pan to 160 °C (use a thermometer).

    Time: PT2M

    Temperature: 160°C

11. Fry the toasts/sandwiches

    Submerge the pieces in the hot oil, brown for about 1 minute on each side until golden and crispy.

    Time: PT4M

    Temperature: 160°C

12. Drain

    Remove the toasts and place them on paper towels to eliminate excess oil.

    Time: PT1M

13. Plate and cut

    For the mini‑sandwiches, cut each square diagonally in half to form triangles. Arrange on a platter and serve immediately.

    Time: PT1M

Nutrition Facts

Calories

180

Protein

12 g

Carbohydrates

15 g

Fat

8 g

Fiber

1 g

Ingredient Substitutions

• Instead of Raw peeled shrimp: defrosted frozen shrimp
• Instead of Crustless sandwich bread: sliced white bread
• Instead of Egg: chicken egg
• Instead of Garlic: garlic powder (1 tsp)
• Instead of Fresh ginger: ground ginger (½ tsp)
• Instead of Scallion (white part): green onion
• Instead of Scallion (green part): chives
• Instead of Potato starch: cornstarch
• Instead of Sugar: honey (½ tsp)
• Instead of Sesame oil: peanut oil
• Instead of Soy sauce: tamari
• Instead of Ground black pepper: white pepper
• Instead of White sesame seeds: toasted sesame seeds
• Instead of Black sesame seeds: toasted black sesame seeds
• Instead of Frying oil (peanut or sunflower): vegetable oil

Equipment Needed

• Immersion blender or food processor
• Mixing bowl
• Flat plate
• Heavy‑bottomed pan or wok
• Spatula or kitchen tongs
• Chef’s knife
• Cutting board
• Measuring spoons
• Paper towels

Critical Steps — Do Not Skip

• Blend the shrimp paste until a homogeneous texture is achieved but not too runny
• Properly coat the bread with egg yolk then sesame seeds
• Fry at the correct temperature (160 °C) to obtain a golden crust without burning

Chef Tips from the Video

• Use slightly stale sandwich bread to prevent it falling apart during frying
• Fry in small batches to keep the oil temperature stable
• Sprinkle a little sea salt on the toasts right after frying to enhance flavor

Troubleshooting

Storage

Refrigerator: Store the shrimp paste in an airtight container for 1 to 2 days. Fried toasts keep for 1 day in the refrigerator, reheated in a pan.

Freezer: Not recommended, the bread texture becomes soggy.

Room temperature: Consume within 2 hours after cooking to retain crispness.

Make-Ahead Tips

• Prepare the shrimp paste and keep it refrigerated for up to 24 h
• Pre‑mix the sesame seeds in a separate bowl