Ingredients

Makes 48 hors d'oeuvres

　　1 tablespoon Asian sesame oil

　　1 tablespoon soy sauce

　　1 tablespoon cornstarch

　　1 large egg white

　　2 scallions, chopped

　　1 large garlic clove, chopped

　　2 teaspoons grated peeled fresh gingerroot

　　1 1/4 teaspoons salt

　　1 pound shrimp, shelled and if desired deveined

　　12 slices firm white sandwich bread, crusts discarded

　　2 tablespoons sesame seeds

　　about 6 cups vegetable oil for deep-frying

　　

Step 1

In a food processor blend sesame oil, soy sauce, cornstarch, egg white, scallions, garlic, gingerroot, and salt. Add shrimp and pulse until mixture is like paste but not completely smooth.

　　

Step 2

Divide mixture among bread slices, spreading it evenly to edges, and sprinkle with sesame seeds. Cut each bread slice into 4 triangles.

　　

Step 3

In a 6-quart heavy saucepan heat 1 1/2 inches oil to 350°F. on a deep-fat thermometer and fry shrimp toasts in batches, coated sides down first, about 1 minute on each side, or until golden. Transfer shrimp toasts with a slotted spoon to paper towels to drain and serve warm.