# Components:
→ Shrimp Preparation
01 - 250 grams raw shrimp, peeled and deveined
02 - 1 large egg white
03 - 2 cloves garlic, minced
04 - 1 spring onion, finely chopped
05 - 1 tablespoon fish sauce
06 - 0.5 teaspoon sugar
07 - 0.25 teaspoon white pepper
08 - 1 teaspoon sesame oil
→ Bread Base
09 - 4 slices white sandwich bread, crusts removed
10 - 1 tablespoon sesame seeds (optional)
→ Frying Medium
11 - Vegetable oil, for deep frying
→ Garnish
12 - Fresh coriander leaves
13 - Lime wedges
# Preparation Steps:
01 - Pat the shrimp thoroughly dry. Coarsely chop the shrimp. Combine the chopped shrimp in a food processor with the egg white, minced garlic, finely chopped spring onion, fish sauce, sugar, white pepper, and sesame oil. Pulse until a cohesive and smooth, sticky paste is achieved.
02 - Arrange the bread slices on a clean surface. Evenly spread the prepared shrimp paste over each bread slice, ensuring a thickness of approximately 1 centimeter. If desired, generously sprinkle sesame seeds over the shrimp mixture.
03 - Carefully cut each bread slice diagonally into two equal triangles, yielding eight pieces in total.
04 - In a deep frying pan or wok, heat 3 to 4 centimeters of vegetable oil to a temperature of 170°C (340°F).
05 - Carefully place the prepared toasts into the hot oil, shrimp-side down first. Fry for 2 to 3 minutes, or until the shrimp coating is golden brown and crisp. Gently flip each toast and fry the bread side for an additional 1 to 2 minutes until golden.
06 - Remove the fried toasts from the oil using a slotted spoon. Place them on paper towels to absorb any excess oil. Serve immediately while hot, garnished with fresh coriander leaves and lime wedges.
