Shrimp Toast

Instructions

1. In a food processor, combine the shrimp, scallions, garlic, ginger, soy sauce, sesame oil, egg white, salt, and pepper. Pulse until the mixture forms a smooth paste. If you don’t have a food processor, you can chop everything finely and mix by hand.
2. Trim the crusts from the bread slices. Cut each slice diagonally into two triangles.
3. Evenly spread about 1-2 tablespoons of the shrimp paste onto one side of each bread triangle, smoothing it with a butter knife or a small spatula.
4. Place the panko breadcrumbs in a shallow dish. Press the shrimp-covered side of the bread into the breadcrumbs to form an even coating.
5. Pour about 1 inch of vegetable oil into a large skillet or frying pan and heat it over medium-high heat to 350°F (175°C). To check if the oil is ready, drop a small piece of bread in; it should sizzle and turn golden brown in about 30 seconds.
6. Carefully place the bread triangles in the hot oil, shrimp-side down. Fry for about 3 minutes on each side, or until golden brown. Avoid overcrowding the pan; fry in batches if necessary. Use a slotted spoon to transfer the cooked shrimp toast to a paper towel-lined plate to drain excess oil.
7. Lightly season the shrimp toast with a pinch of salt while they’re hot. Serve immediately with lemon wedges for squeezing over the toast.
8. If you’d like to prepare the shrimp paste in advance, you can refrigerate it covered for up to 24 hours. Just be sure to assemble the shrimp toast just before frying to keep the bread from getting soggy.