Ingredients:

  • 1 lb (450 g) Shrimp (raw, peeled, deveined, large)
  • 1 large Egg White (cold)
  • 1 Tbsp Tapioca Starch (or Cornstarch)
  • 1 Tbsp Fish Sauce (Nước Mắm)
  • 1 tsp Sesame Oil
  • 1/2 tsp Granulated Sugar
  • 1/2 tsp White Pepper
  • 1/4 tsp Salt
  • 1/4 cup Water Chestnuts (drained, finely diced, optional)
  • 2 Tbsp Spring Onion (green part only, thinly sliced)
  • 1 Tbsp Fresh Cilantro (chopped, optional)
  • 8 slices White Sandwich Bread (crusts removed)
  • 4 cups Neutral Frying Oil (Peanut, canola, or vegetable oil)
  • 2 Tbsp White Sesame Seeds (optional)

Instructions:

  1. Partial Freeze: Place the peeled and deveined shrimp on a tray and place in the freezer for 10–15 minutes until partially frozen. This step is essential for achieving the bouncy 'chả' texture.
  2. Blend the Paste: Transfer the cold shrimp, egg white, tapioca starch, fish sauce, sesame oil, sugar, pepper, and salt into the food processor. Pulse in short bursts (4–5 seconds each) until the mixture is smooth and forms a sticky paste, ensuring it remains cold.
  3. Fold In: Transfer the paste to a bowl. Gently fold in the diced water chestnuts, spring onion, and cilantro until just combined.
  4. Chill: Cover the bowl tightly and refrigerate the shrimp mousse for a minimum of 30 minutes. This firms up the mousse for spreading.
  5. Assemble the Toast: Remove the crusts from the 8 slices of bread. Cut each slice into 2 triangles or 4 smaller squares. Spread a generous, even layer (about 1/4 to 1/3 inch thickness) of the cold shrimp mousse onto one side of each piece of bread.
  6. Coat (Optional): Lightly press the edges of the toast into the white sesame seeds for added crunch and visual appeal.
  7. Heat Oil: Pour the neutral oil into a deep, heavy-bottomed pan. Heat the oil slowly to 325°F (160°C). Use a thermometer to maintain steady temperature.
  8. First Fry (Cook Mousse): Working in batches, carefully place the toasts mousse-side down into the oil. Fry for 2–3 minutes until the paste is opaque white/pink.
  9. Second Fry (Crisp Bread): Flip the toasts and fry the bread side for an additional 1–2 minutes until the toast is deep golden brown and crisp.
  10. Drain and Serve: Remove the toast and place it immediately on a wire rack (do not use paper towels). Sprinkle with a pinch of flaky salt and serve piping hot, ideally with Nuoc Cham dipping sauce.