12 ounces precooked shrimp, peeled and deveined
1 egg white, lightly beaten
tablespoon cilantro, chopped
1 scallion, finely chopped
teaspoons cornstarch
1 teaspoon minced fresh ginger
1/2 teaspoon salt
6 thin slices white bread
tablespoons melted butter
Fresh cilantro leaves and toasted sesame seeds, for garnish
1. Preheat oven to 400 degrees. In a food processor fitted with a
metal blade, pulse the shrimp until finely chopped. Add egg white,
cilantro, scallion, cornstarch, ginger, and salt. Pulse several more
times until the ingredients are thoroughly combined.
2. Remove crusts from bread. Lightly brush both sides of each slice
with melted butter. Cut each slice into 4 triangles. Spread shrimp
mixture over each of the triangles, distributing evenly.
3. Bake 10-12 minutes, or until light golden brown. Sprinkle with
toasted sesame seeds and garnish with cilantro leaves, if desired.
Make-ahead tip: Make shrimp toast topping up to a day in advance and
refrigerate until ready to use.