Shrimp Toast with Thai Basil and Ginger

From Food Network Kitchens Cookbook

16 Toasts

8 ½-inch thick slices country-style white bread (not sourdough), crusts removed
8 ounces medium shrimp, peeled, deveined, and tails removed
1 large egg, lightly beaten
1 heaping tablespoon sliced fresh basil, preferably Thai
1 tablespoon sugar
2 teaspoons fish sauce
2 teaspoons minced fresh lemongrass
1 teaspoon freshly grated peeled ginger
1 teaspoon grated lime zest
1 clove garlic, minced
Vegetable, soybean, or peanut oil, for deep frying
Black and/or white sesame seeds
Kosher salt

Cut the bread slices into triangles. Place shrimp in a food processor with the egg, basil, sugar, fish sauce, lemongrass, ginger, lime zest, and garlic. Pulse to make a coarse paste.

Heat about 2 inches of oil in a deep, heavy-bottomed pot until a deep-fry thermometer reads 350°F. Line a plate with paper towels.

While the oil heats, mound a tablespoon of the shrimp mixture onto each piece of bread and sprinkle with sesame seeds. Fry the toasts in batches, turning once, until golden, about 2 minutes. Transfer cooked toasts to the prepared plate to drain. When you have fried all the toasts, transfer them to a serving platter and sprinkle with salt. Serve immediately.

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(Updated: 10/27/08 SN)