- 400 grams raw shrimp, peeled
- 2 teaspoons grated ginger
- 2 tablespoons scallion
- 2 teaspoons soy sauce
- 3 teaspoons toasted sesame oil, divided
- 3 slices white bread
- Toasted sesame seeds, to garnish
- Sliced scallions, to garnish
- Using a large knife or a cleaver, finely chop the shrimp until they are a coarse paste. Fold ginger, scallion, soy sauce and 2 teaspoons sesame oil into the shrimp paste.
- Remove the crusts from the bread, then divide shrimp paste between each slice of bread. Make sure it’s evenly spread to the edges of each piece, then slice each piece in half so it’s a long rectangle.
- In a large non-stick skillet, heat the remaining sesame oil over medium-high heat. Add the toast to the pan, shrimp-side down. Cook until shrimp is fully cooked and mixture is beginning to brown, about 4 minutes. Flip and cook until the other side is toasted and brown, about 1 minute. Serve hot, garnished with sesame seeds and sliced scallions.
Chopped to a coarse paste, this only takes a few minutes with a good knife