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Shrimp Toast · GialloZafferano.com

• 0:00
  Speaker 1: Shrimp toast is a Chinese-style appetizer made of a soft
• 0:03
  Speaker 1: shrimp filling pressed between slices of white bread, coated in
• 0:07
  Speaker 1: sesame seeds, and fried until golden and crisp. Inside, the
• 0:12
  Speaker 1: filling stays tender and savory. Outside, the sesame crust turns
• 0:17
  Speaker 1: crunchy and fragrant. You serve the toasts hot, cut in half,
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  Speaker 1: with a spicy or sweet and sour dipping sauce, which
• 0:25
  Speaker 1: balances the richness of the fried bread and shrimp. For
• 0:29
  Speaker 1: about three shrimp toasts, with six pieces in total, you
• 0:32
  Speaker 1: need 30 minutes of preparation plus 15 minutes of resting time.
• 0:39
  Speaker 1: About six minutes of cooking. Serving for three people. Ingredients.
• 0:45
  Speaker 1: White bread loaf, six slices. Shrimps, 1.3 pounds, that is
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  Speaker 1: 600 grams, raw and unpeeled. Fresh scallion, one. Fresh ginger,
• 0:58
  Speaker 1: 2 teaspoons, that is 4 grams. Egg whites, 4 teaspoons,
• 1:03
  Speaker 1: that is 20 grams. Cornstarch, 1 tablespoon, that is 7 grams.
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  Speaker 1: Sesame oil, 0.7 teaspoon, that is 3 grams. Fine salt,
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  Speaker 1: as needed. White pepper, as needed. Rice wine, 1 teaspoon,
• 1:22
  Speaker 1: that is 4 grams. White sesame seeds. 11 tablespoons, that
• 1:27
  Speaker 1: is 100 grams. Peanut seed oil, 2.3 cups, that is
• 1:32
  Speaker 1: 500 grams, for frying. Start with the shrimp. Remove the heads,
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  Speaker 1: the shells, and the legs. Make a shallow cut along
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  Speaker 1: the back of each shrimp and pull out the dark
• 1:44
  Speaker 1: intestinal vein with the tip of a knife or a toothpick.
• 1:48
  Speaker 1: Rinse the shrimp quickly, only if needed, then dry them
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  Speaker 1: very well with paper towels. After cleaning, you obtain about
• 1:55
  Speaker 1: 9 ounces, that is 250 grams, of cleaned shrimp. Chop
• 2:00
  Speaker 1: the shrimp with a knife. Keep small pieces and do
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  Speaker 1: not turn them into a smooth paste, so the filling
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  Speaker 1: stays firmer. Transfer the chopped shrimp to a bowl. Clean
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  Speaker 1: the scallion. Slice the green part into thin rings and
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  Speaker 1: set it aside for serving. Finely chop the white part
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  Speaker 1: and add it to the shrimp in the bowl. Grate
• 2:22
  Speaker 1: the fresh ginger and add it to the shrimp. Add
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  Speaker 1: fine salt and white pepper. Add the rice wine, the
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  Speaker 1: sesame oil, the cornstarch, and the egg white. Mix everything
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  Speaker 1: vigorously with a spoon or spatula until all ingredients combine.
• 2:38
  Speaker 1: You obtain a compact and slightly sticky paste. Cover the
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  Speaker 1: bowl and place it in the refrigerator for 15 minutes.
• 2:47
  Speaker 1: Prepare the bread. Take the six slices of white sandwich
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  Speaker 1: bread and cut away all the outer crusts with a knife.
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  Speaker 1: Take three slices and spread the shrimp mixture evenly over
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  Speaker 1: each slice. Cover the entire surface and level the filling
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  Speaker 1: so it forms a uniform layer. Place the remaining three
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  Speaker 1: slices of bread on top, one on each filled slice,
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  Speaker 1: to form three sandwiches. Press gently over the surface so
• 3:13
  Speaker 1: the bread adheres well to the shrimp filling. Pour the
• 3:17
  Speaker 1: white sesame seeds into a shallow dish. Roll the edges
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  Speaker 1: of each sandwich in the sesame seeds so the seeds
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  Speaker 1: coat all the sides well. Pour the peanut seed oil
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  Speaker 1: into a pan suitable for deep frying or into a wok.
• 3:31
  Speaker 1: Heat the oil to exactly 338 degrees Fahrenheit, that is
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  Speaker 1: 170 degrees Celsius. When the oil reaches 338 degrees, place
• 3:36
  Speaker 1: the shrimp toasts carefully in the hot oil. Fry them
• 3:45
  Speaker 1: for about 3 to 4 minutes on the first side
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  Speaker 1: until they start to become golden. Turn them gently and
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  Speaker 1: fry for another 3 to 4 minutes until both sides
• 3:55
  Speaker 1: are nicely golden and the surface is crisp. Use a
• 3:58
  Speaker 1: slotted spoon to lift the toast from the oil. Place
• 4:02
  Speaker 1: them immediately on paper towels so they release excess oil.
• 4:06
  Speaker 1: With a sharp knife, cut each toast in half so
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  Speaker 1: you obtain 6 rectangular pieces. The cut should show a
• 4:13
  Speaker 1: clean cross-section of the shrimp filling. Serve the shrimp toasts
• 4:18
  Speaker 1: while they are still hot. Place some spicy sauce or
• 4:21
  Speaker 1: sweet and sour sauce on the plate. Arrange the hot
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  Speaker 1: shrimp toasts next to the sauce. Finish by sprinkling the
• 4:29
  Speaker 1: green scallion rings you set aside earlier over the toasts
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  Speaker 1: or on the plate. If you have leftovers, you store
• 4:36
  Speaker 1: the shrimp toasts in the refrigerator for up to one
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  Speaker 1: day in a well-sealed container. Before serving again, you reheat
• 4:43
  Speaker 1: them thoroughly until they are hot all the way through.
• 4:47
  Speaker 1: You do not freeze this preparation.