Sesame Shrimp Toast
MEDIUM 1 HOUR
• 10 oz shrimps
• ¾ oz pork fat (optional)
• ½ tsp salt
• ½ tsp sugar
• 1 egg white
• 2 tsp cornstarch + 1 tsp water (mixed)
• ¼ tsp ground pepper
• 3 tbsp white sesame
• 3 slices of bread (prefer 1-2 days old bread & square shape)
TIP
To store shrimp bread — lay shrimp bread on a tray lined with a piece of wax paper. Put in the freezer overnight until they are hardened. Store shrimp bread in a freezer bag (can be kept in the freezer up to 3 months).
1 Soak sesame in water for 15 minutes. Rinse in cold water, drain and place on a plate for later use.
2 Dice pork fat into very small pieces.
3 Remove shell from shrimps, cut open the back of the shrimps to remove vein. The dark line is the vein, gently pull it out. Rinse thoroughly, add 1½ tsp salt to gently exfoliate any grime on the shrimps. Gently rub together, rinse thoroughly, drain well. Use a kitchen towel to dry the shrimps completely and place them in a bowl.
4 Use the back of a knife to flatten each shrimp. Chop the flatten shrimp meat for 30 seconds to make it into paste. Place the minced shrimp meat into a bowl.
5 Add salt to the shrimp meat, use your hand or a spoon to mix the shrimp meat in a circular motion with some force for 2 minutes. Add in sugar, ground pepper, cornstarch water and egg white, mix all seasonings well in a circular motion for 2 minute until absorbed.
6 Lastly add the pork fat. Mix well.
7 The shrimp meat is done, put in the fridge for 30-60 minutes.
8 Trim off the crust of bread. Cut diagonally in half, cut in half again.
9 Spread the shrimp meat on top of the bread. Spread a generous amount, it will taste much better.
10 Dip the shrimp meat side of the bread with sesame, gently press down the sesame on the meat.
11 Preheat oven to 400F. Place shrimp bread on the tray and bake for 15 minutes or until shrimp is cooked and bread is slightly brown.
12 Serve hot.