Best Sesame Toasts Recipes

SESAME SHRIMP TOASTS

Steps:

• Make the shrimp paste: Process the egg white, ginger, garlic, 1 tablespoon of the soy sauce, 1 tablespoon of the sesame oil, the sherry, 3/4 teaspoon salt, 1/2 teaspoon of the brown sugar and several grinds of pepper in a food processor until all the ginger and garlic are pureed. Add the shrimp, and pulse until a thick paste forms. Transfer to a medium bowl, and fold in 2/3 of the scallions, the celery, water chestnuts and sesame seeds. (The shrimp paste can be refrigerated for up to 1 day.)
• Trim the crusts from the bread, and evenly divide the shrimp paste among the slices (about 2 heaping tablespoons each). Spread out into an even layer that completely covers the bread.
• Make the dipping sauce: Whisk together the remaining 2 tablespoons soy sauce, 1 teaspoon sesame oil and 1 teaspoon brown sugar, the lemon juice and a large pinch of salt in a small bowl.
• Fry the toasts: Line a baking sheet with paper towels. Fill a large, wide skillet with straight sides, with about 1 inch of vegetable oil. Attach a deep-fry thermometer to the skillet, and bring the oil to 375 degrees F over medium heat. Being careful of the hot oil splashing, put 5 to 6 shrimp toasts in the oil shrimp-side down and fry until the shrimp and the edges of the bread are golden brown, 2 to 3 minutes. Flip the pieces, and continue to fry until the bottoms are golden brown, about 1 minute more. (Adjust the heat as needed to maintain the temperature.) Transfer the shrimp toasts to the prepared baking sheet, and dab the tops with a paper towel to absorb some of the excess oil. Sprinkle the toasts all over with the remaining scallions and some sesame seeds and salt. Cut each toast into 4 triangles, and serve hot with the dipping sauce on the side.

SESAME SHRIMP TOASTS

Steps:

• In a food processor blend sesame oil, soy sauce, cornstarch, egg white, scallions, garlic, gingerroot, and salt. Add shrimp and pulse until mixture is like paste but not completely smooth.
• Divide mixture among bread slices, spreading it evenly to edges, and sprinkle with sesame seeds. Cut each bread slice into 4 triangles.
• In a 6-quart heavy saucepan heat 1 1/2 inches oil to 350°F. on a deep-fat thermometer and fry shrimp toasts in batches, coated sides down first, about 1 minute on each side, or until golden. Transfer shrimp toasts with a slotted spoon to paper towels to drain and serve warm.

SHRIMP TOASTS WITH SESAME SEEDS AND SCALLIONS

Steps:

• Pulse shrimp, chili paste, lemongrass, fish sauce, and ginger in a food processor until smooth. Season with salt and pulse again to combine. Transfer mixture to a medium bowl; stir in scallion whites.
• Place sesame seeds on a plate. Spread shrimp mixture over bread slices, extending all the way to edges. Press bread, shrimp side down, into sesame seeds to coat evenly.
• Pour oil into a large skillet to come 1/4" up sides and heat over medium-high until a small pinch of shrimp mixture sizzles when added to oil. Working in 2 batches, fry toasts, shrimp side down, until golden and crisp, about 2 minutes; turn and cook until other sides are golden and crisp, about 1 minute. Transfer to a paper towel-lined wire rack to drain.
• Cut each toast diagonally into quarters and top with scallion greens.

NORI-SESAME SHRIMP TOASTS

Steps:

• Make the shrimp paste: Combine the shrimp, egg white, green onion, cornstarch, rice wine, ginger, salt, sesame oil and pepper in the workbowl of a food processor. Process until the mixture is smooth, stopping once or twice to scrape down the sides.
• Trim the crusts from the bread. Brush 1 side of 1 of the bread slices with the beaten egg and lightly press the nori sheet over the egg. Place the bread on a cutting board, nori side down, and trim any of the nori that extends past the edge of the bread. Spread about 1/3 of the shrimp paste over the bare side of the bread, mounding it slightly in the center. Sprinkle 1/3 of the black sesame seeds over the shrimp paste. With a chef's knife, cut each slice into 4 triangles. Repeat with the remaining ingredients.
• Pour enough oil into a wok or a high-sided frying pan to come to a depth of 2 inches and heat over medium heat to 350 degrees F.
• Slide 3 or 4 toasts, shrimp side down, into the oil. Cook for about 1 minute, turn over and continue cooking until edges are golden brown, about 1 minute longer. Scoop the toasts from the oil with a slotted spoon and drain on paper towels. Repeat with remaining shrimp toasts. Serve warm.

CRAB & AVOCADO SESAME TOASTS

Steps:

• Divide the guacamole between the crostini. Top each one with a spoonful of crabmeat. Toast the sesame seeds in a pan, then sprinkle over each crostini. Serve with lime wedges.

ASIAN TURKEY BARBECUE ON SESAME SCALLION TOASTS

Steps:

• Preheat the broiler.
• In a large saucepan over medium heat, whisk together hoisin sauce, barbeque sauce, ginger and 1 tablespoon sesame oil. Mix in turkey, salt, pepper and green onions, gently tossing until all ingredients are well blended. Cook approximately 10 minutes.
• In a small bowl, mix the remaining sesame oil and remaining green onions. Brush the cut sides of the English muffins lightly with the mixture. Place the muffin halves face up on a medium baking sheet.
• Broil English muffins 2 minutes, or until lightly toasted. Remove from heat and top with turkey mixture. Serve warm.

SESAME TOASTS

Steps:

• Preheat the oven to 200 degrees F. Arrange the bread on a baking sheet and toast in the oven until slightly dry, about 10 minutes; let cool.
• Meanwhile, drop the garlic into a food processor through the feed tube with the motor running. Add the ginger, 1 tablespoon at a time, until minced. Scrape down the food processor, then add the chicken, egg white, rice wine, cornstarch and 1 teaspoon salt; pulse into a smooth paste.
• Spread 1 tablespoon of the chicken mixture on each piece of toast and sprinkle with the scallions. Put the sesame seeds in a shallow bowl and dip the chicken-covered side of the toasts in the seeds. (The toasts can be covered and refrigerated at this point for up to 3 hours.)
• Heat about 1/2 inch of peanut oil in a deep skillet over medium-high heat until a deep-fry thermometer registers 325 degrees F. Working in batches, fry the toasts, chicken-side down, until golden brown and cooked through, about 4 minutes. Flip the toasts and cook 1 more minute. Drain on a paper-towel-lined plate. Season with salt and serve warm.