Deep-fried shrimp and sesame toasts

Ingredients:

• 10 thin slices of white sandwich bread
• 2 tablespoons lemon juice
• Protein of 1 large egg
• 2.5 cm ginger root, coarsely chopped
• 1 small clove of garlic, coarsely chopped
• 3 tablespoons soy sauce
• 1 tbsp. l. + 1 tsp. dark sesame oil
• 1 tbsp. l. dry sherry
• 1.5 tsp light brown sugar
• 350 g large shrimp, peeled, deveined and tails removed
• 3 green onions, thinly sliced
• 1 small inner stalk celery, very finely chopped
• 6 whole water chestnuts, very finely chopped
• 2 tsp sesame seeds + extra for sprinkling
• Vegetable oil, for deep-frying

Preparation:

1. Make shrimp paste:
   
   In a food processor, combine the egg white, ginger, garlic, 1 tablespoon soy sauce, 1 tablespoon sesame oil, sherry, ¾ teaspoon salt, ½ teaspoon brown sugar, and a pinch of freshly ground black pepper. Pulse until the garlic and ginger are completely minced. Add the shrimp and pulse until a thick paste forms. Transfer to a medium bowl and stir in 2/3 of the green onions, celery, water chestnuts, and sesame seeds. Shrimp paste can be stored in the refrigerator for 1 day..
   
2. Trim the crusts from the bread and spread the shrimp paste evenly among the slices (about 2 heaping tablespoons each). Spread it in an even layer to completely cover the bread.
3. Prepare the Asian sauce:
   
   In a small bowl, combine the remaining 2 tablespoons soy sauce, 1 teaspoon sesame oil, 1 teaspoon brown sugar, lemon juice, and a large pinch of salt.
   
4. Fry some toast:
   
   Line a baking sheet with paper towels. Pour about 1 inch (2.5 cm) of vegetable oil into a large, wide, straight-sided skillet. Attach a deep-fry thermometer to the pan and heat the oil over medium heat to 375°F (190°C). Being careful not to splash the hot oil, drop 5-6 shrimp toasts into the oil, shrimp-side down, and fry until the shrimp and edges of the bread are golden brown, 2-3 minutes.
5. Flip the pieces and continue frying until the toast is golden brown on the other side, about 1 more minute. Adjust the heat as needed to maintain the desired oil temperature.
6. Transfer the shrimp toasts to the prepared baking sheet and pat the tops with paper towels to remove any excess oil. Sprinkle the toasts with the remaining green onions, sesame seeds, and salt. Cut each toast into 4 triangles and serve hot with dipping sauce.