Shrimp Toast

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Ingredients

4oz Large Shrimp  (4- 9 pieces)

1tsp White Pepper

1tsp Salt

1tsp Chili Crisp

1tbs Fish Sauce

1tbs Sesame Oil

30g Cornstarch 

1 Scallion (Chopped)

10g egg whites

Japanese White Bread

White & Black Sesame Seeds

Salmon Roe (Optional)

* Ponzu Wasabi Aioli 

1/2 Cup Kewpie Mayonnaise

1tbs Wasabi Paste

2tbs Ponzu 

1 Tsp Garlic Powder

1 Tsp Black Pepper 

Salt to taste. 

INSTRUCTIONS

- Clean and devein your shrimp, Remove the tail and chop until you achieve a small dice. This will leave us with texture in the end.

- Add your Shrimp into a bowl, add your White pepper, salt, fish sauce, sesame oil, cornstarch, chili crisp, chopped scallion, and egg whites. Mix until evenly combined and you have achieved a paste like texture. 

- Take your Japanese white bread and slice off the crust and cut into rectangles. Add a scoop of your shrimp paste on top and form nicely with a spoon so the bread is fully covered. 

- Set aside in the refrigerator to set. 

- Let’s start our sauce, add your mayonnaise, wasabi, ponzu, garlic powder, black pepper, and salt into a bowl and whisk until combined. Add into a squeeze bottle and store in the refrigerator until ready for use. 

- Take your shrimp toast out of the refrigerator and pour white and black sesame seeds into a shallow bowl. Take your toast shrimp side down and evenly coat until the top is fully covered in sesame seeds. Set aside. 

- Get a pot on 350 degrees with canola oil, once temperature is reach add your shrimp toast and fry for about 6 minutes or until you get a beautiful golden brown color. Remove from oil and place on a wire cooling rack,

- Plating time!! Add your shrimp toast to your desired plate. Grab your Wasabi Aioli and cover the top of the toast with it. Apply Salmon Roe (Optional) and garnish with sliced scallion. Serve with some warm Saki and Enjoy!