- 12 thin slices sandwich bread
- 14 ounces shrimp, peeled and deveined
- 1/4 cup potato starch (halve if using cornstarch)
- 1/4 cup tablespoons minced green onions
- 1 egg
- 2 teaspoons grated ginger
- 1 teaspoon salt
- white pepper to taste
- parsley for garnish
- oil for deep frying
- sweet Thai chili sauce for dipping
- Put the shrimp, cornstarch, green onions, egg, ginger, salt and pepper in the bowl of a food processor and pulse until it’s almost smooth. You may need to scrape the bowl down a few times with a spatula. It should resemble a chunky paste, however there shouldn’t be any large pieces of shrimp left. If you don’t have a food processor, you can mince the shrimp with a knife and mix everything else together in a bowl by hand.
- Cut the crusts off the bread (the crust will burn if you leave it on), then cut the bread into four triangles, squares or sticks. Spread about a teaspoon of the shrimp mixture on each piece of bread. Make sure to get the shrimp all the way to the edges or the bread will curl while frying. Press a small piece of parsley into each toast for color.
- Add about 2 inches of oil to a heavy bottomed pot and heat to 350 degrees F. The oil needs to be very hot, or the bread will soak up excess oil, and the shrimp will get overcooked. Add the toasts, shrimp side down. When the edges of the bread start to brown, flip the toasts over and fry the bread side until it is golden brown. Transfer to a paper towel lined rack with the bread side facing the paper towel to drain as much oil as possible.
- Serve with the Sweet Thai Chili Sauce for dipping.