Coriander (cilantro) leaves, chopped, for
Raw shrimps, peeled and chopped
Fresh root ginger, finely chopped
Shallots, finely chopped
Ground black pepper
In a bowl, mix shrimps, garlic, ginger,
shallots, eggs, salt, pepper and cornflour.
Chill in the refrigerator for at least 2
Cut bread into 1 cm slices and spread
thickly with shrimp mixture on one side, then pess that side down on to
sesame seeds so that entire surface is covered by seeds, making sure
seeds are firmly pressed into shrimp mixture.
Heat oil in a wok or deep fryer to 180C
(350F) and deep fry toasts, in batches, spread-side down, for 2-3
minutes until they start to turn golden brown around edges.
Removed and drain on absorbent kitchen
Serve hot, garnished with chopped