32 diagonally sliced ½-inch-thick baguette slices
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½ pound raw shrimp, peeled and deveined
1 large egg white
2½ teaspoons sake, Chinese rice wine or dry sherry
2 teaspoons finely grated fresh ginger
1 large garlic clove, minced
1½ teaspoons hot sauce
1½ teaspoons toasted sesame oil, divided
Heaping ¼ teaspoon kosher salt
¼ teaspoon sugar
1 can (4 ounces) water chestnuts, drained and finely chopped
2 scallions, finely chopped (about ¼ cup)
¼ cup low-fat mayonnaise
2 teaspoons sesame seeds
Heat the oven to 400 degrees.
On a rimmed baking sheet, arrange the baguette slices in a single layer. Spritz the bread slices on both sides with cooking spray. Bake them on the oven's middle shelf for 4 minutes. Remove them from the oven, turn over each slice, then set aside. Reduce the oven to 350 degrees.
In a food processor, combine the shrimp, egg white, sake, ginger, garlic, hot sauce, ½ teaspoon of the sesame oil, the salt and the sugar. Purée until smooth. Transfer the mixture to a bowl and stir in the water chestnuts and scallions.
In a small bowl, stir together the mayonnaise and remaining 1 teaspoon sesame oil. Mound a rounded tablespoon of the shrimp mixture on top of each toast and spread evenly over the toast. Brush the top of each mound with some of the mayonnaise mixture, then sprinkle with sesame seeds.
Bake on the oven's middle shelf for 12-14 minutes, or until the shrimp mixture is just cooked through. Serve hot.
Nutrition values per toast: 120 calories, 2 g fat (0 saturated), 19 g carbohydrates, 1 g fiber, 1 g sugar, 5 g protein, 10 mg cholesterol, 260 mg sodium.
Sara Moulton for The Associated Press