Method
- 01
Pat your shrimp dry with paper towels. Using a food processor or sharp knife, finely mince the shrimp and the fatback together until they form a fine paste. Be careful not to overprocess.
- 02
Transfer the shrimp paste to a mixing bowl. Add your egg white, sesame oil, soy sauce, white pepper, and cornstarch. Mix thoroughly until the paste is sticky and holds together well.
- 03
Spread the shrimp paste evenly onto one side of each bread slice, creating an even layer about 1/4 inch thick.
- 04
Place your sesame seeds in a shallow dish. Press the shrimp-coated side of each bread slice into the sesame seeds, coating generously.
- 05
Heat your vegetable oil in a deep skillet or wok to 350°F (use a thermometer to be precise). Working in batches if needed, carefully place the toast shrimp-side down into the hot oil.
- 06
Fry for about 2-3 minutes per side, until the shrimp coating is golden brown and the bread is crispy. The edges should curl slightly. Remove with a slotted spoon and drain on paper towels.
- 07
While the toast cools slightly, prepare your dipping sauce by combining your sweet chili sauce, fresh cilantro, lime juice, and red chili flakes in a small bowl. Stir well.
- 08
Cut each shrimp toast into triangles or bite-sized pieces. Serve warm with your prepared dipping sauce on the side.
