20 fresh uncooked large shrimp
4 eggs
2 ½ tbsp cornstarch
1 tsp salt
1 pinch pepper
3 slices (or more as needed) sandwich bread
1 green onion, finely-chopped
4 tbsp sesame seeds
3 tbsp vegetable oil
Remove shells and tails from shrimp. Remove back veins from shrimp. Cut down back of shrimp with sharp knife. Chop shrimp into a very small dice.
Beat 1 egg, cornstarch, salt, pepper, and finely-chopped green onions in a small bowl until blended.
Add shrimp to egg mixture, and toss until shrimp are completely coated.
Remove crusts from bread. Cut each slice into quarters.
Place one spoonful of shrimp mixture on each piece of bread. Gently press to adhere to bread.
Brush or rub small amount of egg mixture over each shrimp toast.
Dip moist side into the sesame seeds spread out on a plate.
Heat oil in skillet over medium-high heat until it reaches 375°F (190°C).
Fry 3–4 shrimp toast pieces at a time in the hot oil until golden, 1–2 minutes on each side. Drain on absorbent paper.
1–2 minutes