The shrimp never shows on the outside. It is pulsed with egg white, soy, sesame oil, ginger, garlic, green onion and cornstarch into a sticky paste, then spread thickly between slices of crustless bread.
Each sandwich is cut into four rectangles and deep-fried at 350°F until the bread is golden and the filling is cooked through. Chili crisp, sesame, green onion and cilantro go on at the end.
How to Make It
Shrimp paste pulsed
Pulse the shrimp, egg white, soy sauce, sesame oil, ginger, garlic, chopped green onions and cornstarch in a food processor until a sticky coarse paste forms.
Sandwiches built and cut
Trim the crusts from the bread. Spread the paste thickly over three slices, top with the remaining slices, press gently to seal and cut each sandwich into four rectangles.
Oil to 350°F
Heat the frying oil to 350°F in a heavy pot.
Fried in batches
Fry the toast pieces in batches 2 to 3 minutes per side, until deeply golden and the shrimp filling is cooked through.
Drained and dressed
Drain on a rack or paper towels, then drizzle lightly with chili crisp or chili oil and finish with sesame seeds, sliced green onion and cilantro.
Ingredient Notes
- Raw shrimp
- Eight ounces peeled and deveined, pulsed rather than chopped so the paste holds together.
- Thick white sandwich bread
- Six slices, crusts trimmed, making three sandwiches and twelve pieces.
- Chili crisp or chili oil
- Two tablespoons drizzled after frying, not before.
From Paste to Crisp
Three stages, each with its own cue.
PulseIt clings to the spatula
The shrimp mixture should look coarse and sticky, not smooth like a mousse.
SealCut into four rectangles
Thick paste between two crustless slices, pressed just enough to close the edges.
Fry2 to 3 minutes per side at 350°F
Golden on both sides with the filling opaque all the way through.
Success Tips
- Keep the shrimp cold until it goes into the processor so the paste stays firm and easy to spread.
- Press the top slice down evenly across the whole sandwich so the filling reaches every corner before cutting.
- Let the oil come back to 350°F between batches or the bread absorbs oil instead of crisping.
Why This Recipe Works
- Egg white and cornstarch bind the shrimp paste so it stays put between the slices while frying.
- Trimming the crusts gives the sandwich clean edges that seal under gentle pressure.
- Frying at 350°F cooks the filling through in the same two to three minutes per side the bread needs to brown.
- A chili-oil drizzle at the end lands on hot, crisp bread instead of soaking in during frying.
Serving Ideas
Stack the pieces on a platter and spoon a little extra chili crisp over just before they go out.
Storage and Reheating
Refrigerate
These are at their crispest straight from the oil. Refrigerate leftovers and reheat in a hot oven rather than a microwave.
Frequently Asked Questions
Why can I not see the shrimp?
It is enclosed between the bread slices as a paste, so only the golden fried exterior shows.
How do I know the filling is cooked?
The oil stays near 350°F and each piece fries 2 to 3 minutes per side until the filling is opaque.
