PREP TIME: 15 minutes + 1 hour to freeze
COOKING TIME: 10 minutes
MAKES 6 servings
Sesame shrimp toast is a popular Chinese takeout item and usually consists of a flavorful shrimp paste spread on bread, coated in sesame seeds and deep-fried. This low-carb version skips the bread and uses shrimp paste alone; it’s a fantastic accompaniment to a stir-fried main course or as a punchy umami appetizer on its own.
10 ounces (285 g) raw shrimp, peeled and deveined
1 large egg white
1 scallion, chopped
2 cloves garlic, chopped
High-heat oil for deep-frying, such as coconut oil or avocado oil (about 3 cups/720 ml)
1 cup (110 g) almond flour
¼ cup plus 2 tablespoons (55 g) sesame seeds
1 large egg
Black sesame seeds, for garnish (optional)
Scallions, thinly sliced on the diagonal, for garnish (optional)
Soy sauce, for serving
- Line a sheet pan with parchment paper, leaving some overhanging. Place all of the shrimp paste ingredients in a high-powered blender or food processor and blend until smooth. Spread the paste in an even layer in the bottom of the lined sheet pan. Place the pan in the freezer for 1 hour.
- In a large heavy saucepan, heat a generous amount of oil (about 3 cups/700 ml) to 350°F (177°C) over medium-high heat. (You want about 2 inches/5 cm of oil in the pan and 3 inches/7.5 cm or more of headspace above the oil.)
- While the oil is heating, prepare the breading and egg wash: Mix the almond flour and sesame seeds together in a large bowl and beat the egg in a separate small bowl.
- Remove the shrimp paste from the freezer and, using the parchment, transfer it to a cutting board. Slice it into triangles. Working quickly, dip each triangle into the beaten egg, then into the almond flour mixture, and then gently drop in the oil. Deep-fry the “toasts” in batches for 3 to 5 minutes, until golden brown and crispy, then drain on paper towels and sprinkle with sea salt.
- Serve immediately, garnished with black sesame seeds and sliced scallions, if desired, and with soy sauce for dipping.