1. Preheat the oven to 450°. 2. In a food processor, combine half of the shrimp with the butter and process until pureed. 3. In a large bowl, toss the rest of the shrimp with the water chestnuts, scallions, wine, soy sauce, sesame oil, salt and sugar. 4. Blend in the shrimp butter. 5. Spread about 1 1/2 tablespoons of the shrimp mixture on each baguette slice. 6. In a large skillet, heat 1/8 inch of vegetable oil until shimmering. 7. Put the sesame seeds in a small bowl. Dip each shrimp toast in the sesame seeds to coat the shrimp mixture. 8. Fry about 8 toasts at a time over moderately high heat, shrimp side down, until the shrimp mixture turns pink, about 25 seconds. 9. Using tongs, transfer the toasts to a large rimmed baking sheet, shrimp side up. 10. Repeat with the remaining toasts, adding more vegetable oil to the pan as needed. 11. Bake the toasts for about 5 minutes, or until the shrimp mixture is cooked through. 12. Serve hot. ---------------------------------------------------------------------------
Nutrition
Ingredients
