6 slices soft white sandwich bread, crusts removed
250 g (about 9 oz) raw shrimp, peeled, deveined, & patted dry
1 clove garlic, finely grated
1 scallion, finely sliced (white & green parts)
1 egg white
1.5 tbsp oyster sauce
2 tsp cornstarch
2 tbsp unsalted butter, softened
Neutral oil, for pan-frying
8 slices thick-cut bacon, cooked crisp
4 leaves romaine or iceberg lettuce
2 ripe tomatoes, sliced, seasoned with salt & black pepper
Mayonnaise for spreading
Directions
Make Shrimp Paste: Coarsely chop half of the shrimp, reserve. In a food processor, add the remaining half of the shrimp, garlic, scallion, egg white, oyster sauce, cornstarch, and butter. Pulse the mix about 10-12 times until it’s chunky, not smooth. Scrape down the sides several times to ensure it mixes well. Fold in the coarsely chopped shrimp.
Prepare Bread: Divide the shrimp paste into 6. Spread an even layer of shrimp paste onto each of the 6 bread slices.
Pan-Fry Shrimp Toasts:Heat a pan over medium heat with a thin layer of oil.Place bread shrimp-side down first, cook until golden (2–3 minutes), then flip and lightly toast the plain side (1–2 minutes).Drain briefly on paper towel.
Assemble Sandwiches (3 layers for each sandwich): Start with the Shrimp toast, add mayo, lettuce, tomato and bacon.Repeat the same process for the middle layer, then spread mayo on the top shrimp toast, flip it over and crown the club sandwich. Stack carefully, secure with picks, cut diagonally into quarters.
Serve:Plate neatly, with chips, pickles, or even a small green salad for balance.
