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Chop green onion and ginger in food processor. Add
shrimp; process to a paste. Add egg, sherry, soy
sauce, sesame oil, and salt. Combine.
Place sesame seeds on separate plates. Choose the
largest and freshest coriander leaves--3 to a sprig
is prettiest--and set aside.
Spread each piece of bread with about 1 tablespoon
of shrimp paste, mounding slightly in center. Press
it down gently so that it doesn't fall off bread
when frying.
Garnish the bread slices using the following
methods: lightly dip the top of a few slices in a
little of the black sesame seeds to cover the
center, then dip edges in white sesame seeds to
finish, or vice versa. Now dip some of the slices
completely in white seeds and a few completely
in black. Or make even halves of black and white.
another variation, without seeds, is to place a
sprig of coriander in the center of some slices. The
finished slices may be done ahead to this point
loosely covered, and refrigerated for several hours
before frying. Bring back to room temperature before
frying.
Heat wok on high
heat. Add 2 cups oil; heat to 350°F.
Deep-fry a few toasts at a time, shrimp side down,
for 30 seconds or until golden brown. Turn over; fry
for another 30 seconds or until lightly browned. Do
not overcook. Remove with tongs or slotted strainer
to a paper towel-lined plate to drain. Serve at
once.
Makes about 40 shrimp
toast
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