Ingredients:

  • 6 slices of white bread (about 1/2-inch thick or 15g per slice)
  • 1 large egg (50g, lightly beaten)
  • 1/4 cup (60ml) water
  • 1/2 pound (225g) raw shrimp, peeled and deveined
  • 1 clove garlic, minced (about 5g)
  • 1 teaspoon fresh ginger, minced (about 5g)
  • 1 tablespoon sesame oil (15ml)
  • 1 tablespoon soy sauce (15ml)
  • 1 green onion, finely chopped (about 15g)
  • Salt and pepper to taste
  • Vegetable oil for frying (about 1-2 cups, depending on the frying method)
  • Toasted sesame seeds (optional, for garnish)

Instructions:

  1. In a food processor, combine raw shrimp, garlic, ginger, sesame oil, soy sauce, green onion, salt, and pepper. Pulse until a smooth paste forms.
  2. Trim crusts from the bread slices. Spread a thick layer of shrimp mixture on each slice.
  3. Place the shrimp-topped bread on a baking sheet and chill in the refrigerator for 30 minutes to firm up.
  4. Heat vegetable oil in a frying pan over medium heat (about 350°F/175°C). In a shallow bowl, mix the beaten egg with water.
  5. Dip the shrimp-topped bread in the egg mixture. Fry in the hot oil until golden brown on both sides (about 2-3 minutes per side). Drain on paper towels.
  6. Optionally, sprinkle with sesame seeds. Serve hot with dipping sauce if desired.