JAPANESE SHRIMP TOASTS

Japanese Shrimp Toasts image

Provided by Greg Lofts

Time 35m

Yield Makes 36

Number Of Ingredients 10

4 scallions, white and light-green parts separated from dark-green tops
2 cloves garlic, smashed and peeled
4 teaspoons chopped fresh ginger (from a 1-inch piece)
1 pound peeled, deveined shrimp, preferably wild domestic
1 tablespoon white miso paste
1/2 teaspoon finely grated lime zest, plus 2 tablespoons fresh juice
Kosher salt and freshly ground pepper
8 slices white sandwich bread, such as Pepperidge Farm, flattened with a rolling pin, crusts removed
3 tablespoons white or black sesame seeds, or a combination
Vegetable oil, for frying

Steps:

Pulse white and light-green scallion parts with garlic and ginger in a food processor until finely chopped. Add shrimp, miso, and lime zest and juice; season with salt and pepper. Pulse until mixture becomes a sticky paste. Divide among bread slices (3 tablespoons each), spreading evenly to edges. Sprinkle tops with sesame seeds, gently pressing with flattened palms to adhere.
Heat 1/2 inch oil in a large straight-sided skillet (preferably cast iron) over medium. When oil shimmers, add shrimp bread, sesame-side down, in a single layer (3 to 4 pieces at a time, depending on size of skillet). Fry until shrimp paste is golden brown and just cooked through, 1 1/2 to 2 minutes. Flip and continue cooking until golden on bottoms, about 1 minute more. Transfer to rimmed baking sheets lined with wire racks to drain and crisp.
Thinly slice scallion tops; sprinkle evenly over shrimp toasts. Cut each toast into 4 triangles. Serve warm.