1/2 pound uncooked shrimp (16-20 per pound), peeled and deveined
1/2 cup fresh cilantro leaves
3 green onions, chopped
3 garlic cloves
2 tablespoons lard
1 large egg white, room temperature
2 teaspoons reduced-sodium soy sauce
1-1/2 teaspoons sesame oil
1 teaspoon sugar
1/2 teaspoon minced fresh gingerroot
1/8 teaspoon white pepper
1/8 teaspoon salt
6 slices white bread, halved into triangles
1 cup white and black sesame seeds
Oil for deep-fat frying
Sliced green onions, optional
1/4 cup plum sauce
Description
Place first twelve ingredients in a food processor; process until smooth.
Place sesame seeds into shallow dish. Spread shrimp paste evenly on one side of each triangle of bread. Place toast shrimp side down in sesame seeds, patting to help adhere. Place on a parchment-lined baking sheet. Refrigerate until cold, about 30 minutes.
In a deep skillet, heat 1/2 in. of oil to 375°. Fry toasts, a few at a time, until golden brown, 1-3 minutes on each side. Drain on paper towels. If desired, top with additional chopped green onions; serve warm with plum sauce.
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