Fried Shrimp Pockets
ingredients
ingredients
method
step-by-step directions

Clinton Kelly's Shrimp Toasts

  • 1/2 pound Shrimp (peeled and deveined)
  • 1 tablespoon grated Ginger
  • 1 tablespoon toasted Sesame Oil
  • 1 tablespoon Mirin
  • 1 tablespoon Soy Sauce
  • 1 tablespoon Sesame Seeds
  • 1 large Egg White
  • 2 tablespoons finely chopped Cilantro
  • 2 Scallions (finely chopped)
  • 6 slices firm White Sandwich Bread (cut into 1 1/2-inch rounds; 24 total)
  • 6 cups Vegetable Oil for frying
step-by-step directions
  • Preheat 2 inches of vegetable oil to 360F. 
  • Combine the shrimp, ginger, sesame oil, soy sauce, mirin, and egg white in a food processor and pulse until a coarse puree. Transfer to a bowl, and fold in the cilantro, scallions, sesame seeds, and season with salt.
  • Spread a spoonful of the mixture on the bread rounds, about a tablespoon on each piece of bread. Fry the rounds, shrimp side down, for about 2 minutes, then flip and fry an additional 30 seconds. Transfer to paper towels to drain.
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