Shrimp Toast with Pickled Ginger

Description
Contributed by Jenn B aka Mom2Sam and Tiny at World Recipes Y-Group
 * Can be Prepared in 45 minutes or Less.
 * Makes 48 shrimp toasts

Ingredients

 * 4 shallots
 * 4 garlic cloves
 * 1 teaspoon minced peeled fresh gingerroot
 * 2 teaspoons dry sherry
 * ½ teaspoon salt
 * 1 teaspoon sugar
 * 1 tablespoon cornstarch
 * 1 tablespoon beaten egg white
 * 1 tablespoon finely chopped fresh coriander plus small leaves for garnish
 * 1 tablespoon light soy sauce
 * 1 pound shrimp (about 24), shelled, de-veined if desired
 * 12 slices of homemade-type white bread, crusts discarded
 * 1 cup fine fresh breadcrumbs
 * vegetable oil for deep-frying
 * ¼ cup pickled ginger (available at Asian markets and some specialty foods shops), drained and cut into julienne strips, for garnish

Directions

 * 1) In a food processor blend the shallots, the garlic, the gingerroot, the sherry, the salt, the sugar, the cornstarch, the egg white, the chopped coriander, and the soy sauce
 * 2) Add the shrimp, pulsing the motor, and purée the mixture until it is paste-like but not completely smooth.
 * 3) Spread 1 heaping tablespoon of the shrimp mixture on each slice of bread, rounding off the top
 * 4) Dip the coated side of each slice in the bread crumbs, shaking off the excess, and cut each slice into 4 triangles. (The shrimp toasts may be prepared up to this point 1 day in advance and kept covered tightly with plastic wrap and chilled.)
 * 5) In a large heavy skillet heat 1½ inches of the oil to 360°F and in it fry the shrimp toasts, coated sides down first, in batches, for 1 minute on each side, or until they are golden.
 * 6) Let the shrimp toasts drain well on paper towels, garnish each shrimp toast with some of the pickled ginger and 1 of the coriander leaves, and serve the shrimp toasts immediately.