This is a Chinese takeout favorite; the crunchy sesame coating gives delicious flavor and texture to succulent tiger shrimp. I love making original sesame shrimp toast where the shrimp are finely chopped, not minced, to give texture then spread onto slices of wholewheat bread (a healthier option), sprinkled with plenty of sesame seeds, then fried until golden brown. Tired of making this over and over again in the same way, I decided to reinvent the recipe and keep the shrimp whole to save time on the preparation.
© 2006 Ching-He Huang. All rights reserved.