INGREDIENTS
1/2 lb. shelled medium shrimp
4 tsp. minced shallot
1 TBSP. minced fresh ginger
2 tsp. minced garlic
2 tsp. soy sauce
1-2 tsp. chile paste
1 tsp. sesame oil
1/3 cup chopped scallions
6 slices Pepperidge Farm Very Thin bread, crust removed
Peanut or vegetable oil for deep frying
DIRECTIONS
Place shrimp in freezer for 20 minutes to make sure they are very cold.
Combine the shrimp, shallot, ginger and garlic in a food processor.
Pulse to make a coarse puree.
Scrape down the sides.
Add the soy sauce, chili paste and sesame oil and process to a smooth puree.
Scrape the shrimp paste into a bowl and stir in the scallions.
Divide the shrimp paste among the 6 slices of bread, piling it in the center and tapering down to the edges.
Cut on the diagonal to make 12 pieces.
Heat 3-inches of oil in a saucepan to 350 to 365-degrees.
Fry the shrimp toast in batches, shrimp side down, until you see the edges have turned golden.
Turn and cook for a few seconds more, until the bread is golden.
Drain on paper towels and serve hot.
Serves 6 as an appetizer.
