Shrimp Toasts

1/2 lb rock shrimp or regular shrimp, peeled and deveined
1 tablespoon finely chopped peeled fresh ginger
1 tablespoon Asian sesame oil
1 tablespoon rice wine or medium-dry Sherry
1 large egg white
1/4 cup diced (1/8 inch) peeled jicama
2 tablespoons chopped fresh cilantro
2 scallions (white and pale green parts only), thinly sliced
About 6 cups vegetable oil for frying
12 very thin slices firm white sandwich bread, crusts discarded
1/4 cup sesame seeds

Special equipment: a deep-fat thermometer

Pulse shrimp, ginger, sesame oil, rice wine, and egg white in a food processor until a coarse purée forms, then transfer to a bowl. Stir in jicama, cilantro, scallions, and salt and pepper to taste.

Heat 2 inches vegetable oil in a 3-quart saucepan over moderately high heat until it registers 375°F on deep-fat thermometer.

While oil is heating, divide shrimp spread among bread slices (about 2 tablespoons per slice) and spread evenly to edges. Sprinkle with sesame seeds, then gently press seeds into shrimp spread to make them stick.

Fry 2 bread slices, shrimp sides down, until shrimp is browned, about 1 minute. Turn over and fry until undersides are golden, about 30 seconds. Transfer to paper towels to drain. Fry remaining slices in same manner. Cut each toast diagonally into 2 triangles and serve immediately.

Makes 6 servings (as an accompaniment to soup or as an hors d’oeuvre).