Shrimp toast is all about crispy, golden brown, slices of fried bread with a vaguely shrimpy but very allium-heavy coating. Each bite of toast is the perfect combination of salty and sweet. We've replaced the more traditional scallions you might find in other recipes with ramps, and suggest using Martin's potato bread as the base for the toast.
- 1/2 pound peeled and deveined shrimp
- 1 egg white
- 2 teaspoons soy sauce
- 4 scallions, finely sliced
- 2 teaspoons cornstarch
- 1/4 cup loosely packed cilantro leaves
- 2 teaspoons sesame oil
- 1 clove garlic, grated on a microplane grater
- 8 slices sandwich bread, crusts removed, split into 16 triangles
- 1/2 cup toasted sesame seeds (optional)
- 2 quarts peanut, vegetable, or canola oil
- Kosher salt
Combine shrimp, egg, soy sauce, scallions, cornstarch, cilantro, sesame oil, and garlic in the bowl of a food processor. Pulse until extremely finely minced. Alternatively, chop shrimp by hand with a knife until extremely finely minced, then fold in remaining ingredients in a medium mixing bowl.
Spread mixture evenly over one side of each piece of bread. Dip shrimp side into sesame seeds to coat if desired.
Heat oil in a wok or dutch oven to 325°F (use a thermometer). Carefully transfer half of toasts to the oil, shrimp side-down. Cook until golden brown, about 2 minutes, adjusting flame as necessary to maintain heat, then carefully flip toast and cook until second side is golden brown, about 1 minute longer. Transfer to paper towel-lined plate and repeat with remaining toasts. Season with salt and serve immediately.