This version includes whole shrimp in addition to the shrimp paste, and the bread can also cut into disks with a cookie cutter to obtain the shape shown in the photo.
- 4 slices lightly toasted white bread
- 12 oz (350 g) fresh shrimp, peele and deveined
- 2 cloves garlic
- 1 tablespoon grated ginger
- 1 teaspoon sugar
- ½ teaspoon salt
- 1 egg white
- ½ teaspoon sesame oil
- 2 green onions (scallions), sliced
- 1 egg, beaten
- ½ cup (30 g) unseasoned breadcrumbs
- Oil for deep-frying
- ¼ cup (60 g) sugar
- ¾ cup (180 ml) rice vinegar
- ¼ cup water
- 1 red finger-length chili, deseeded and sliced
- 2 green onions (scallions), thinly sliced
How to Make It
- To make the Dipping Sauce, combine the sugar, vinegar, an water in a small pan and stir over low heat until the sugar dissolves. Remove from the he and stir in the chili and green onions. Set aside.
- Remove the crusts from the bread and cut each piece diagonally into 4 triangles, or use a cookie cutter to cut out circles Set aside 12 shrimp. Place the remaining shrimp, garlic, ginger, sugar, salt, egg white, and sesame oil into a blender and process until smooth. Stir in the green onions.
- Spread a tablespoon of the shrimp paste on each piece of bread and place a reserved shrimp on top. Brush the shrimp paste with beaten egg and sprinkle with breadcrumbs.
- Heat the oil in a wok over medium-high heat. Fry the bread pieces a few at a time until crisp and golden, about 1 minute per side. Remove with a slotted spoon and drain on paper towels. Serve hot with the Dipping Sauce.