- 1 Lb. of Shrimp, Peeled
- 4 Tablespoons of Green Onion, Sliced
- 2 Garlic Cloves, Grated
- 1 Egg
- 1 Teaspoon of Sesame Oil
- 1/2 Teaspoon of Rice Wine Vinegar
- 1 Tablespoon of Low-Sodium Soy Sauce
- 2 Tablespoons of Cornstarch
- 1 Teaspoon of Ginger
- Pinch of Pink Sea Salt
- Pinch of White Sugar
- 8 White Bread Slices
- Black & White Sesame Seeds, Toasted
- Butter (For Frying)
- Vegetable Oil (For Frying)
- Yum Yum Sauce
Using a large chef’s knife, smash the shrimp to flatten and then chop into small pieces and make a pile on your cutting board. Chop your pile of shrimp for 1 minute, rotating your pile to make a paste.
Place into a mixing bowl and add the rest of the ingredients mixing together well.
Cover with plastic wrap and place in refrigerator for 30 minutes.
Cut crust off all four sides of bread and slice in half to make triangles. Spread shrimp mixture onto each piece of bread about the same thickness as your bread. Sprinkle sesame seeds onto the shrimp mixture side.
Turn your Blackstone Griddle on medium to medium-low heat.
Add equal part butter and vegetable oil. Carefully place toast shrimp side down first, gently pressing each corner flat onto griddle for even cooking.
Let cook about 2 minutes or until a medium golden brown color. Don’t rush it! Lower and slower heat to ensure shrimp fully cook!
Add a little more butter and oil before flipping to cook the other side 1-2 minutes until bread side is medium golden brown.
Set on paper towels to absorb excess oil. Serve with yum yum sauce and sliced green onions.