A clever shortcut for the Chinese classic, no deep frying required!
Ingredients
1 pound large shrimp (about 16 to 20 shrimp), shelled and deveined, roughly chopped
2 large egg whites
2 teaspoons toasted sesame oil
3 green onions, green and white parts, chopped
1 clove garlic, minced
2 teaspoons minced ginger
Salt and white pepper
8-10 slices white bread, crust removed
6 tablespoons canola oil
Instructions
In a food processor, pulse the shrimp in 3-second spurts until coarsely ground, about 5 pulses.
Add the egg whites,sesame oil, green onions, garlic, and ginger, season with salt and white pepper, and pulse to a chunky paste, roughly another 5 pulses, scraping the side of the bowl down in between pulses.
Divide the paste among 4 or 5 slices of bread and spread it evenly to the edge of each slice.
Place another slice of bread on top to make 4 or 5 sandwiches, then slice each sandwich into 4 equal triangles.
In a medium nonstick skillet, heat 2 tablespoons of the canola oil over low heat, then place 4 or 5 of the shrimp toasts in the pan and brown on both sides, flipping frequently, until the shrimp is cooked through, 5 to 7 minutes total (if the shrimp has not cooked through but the bread is getting too dark, you can put the shrimp toast on a baking sheet in a 350°F oven for 3 to 4 minutes to cook it through).
Place the cooked toasts on a paper towel lined plate and repeat until all the toasts are cooked, then serve immediately.
