Michael Ginor and Lenny Messina, of Lola in Great Neck, show News 12's Lily Stolzberg how to make Chinese-style shrimp toast.

Yield:  10 Portions
1 pound shrimp, peeled, deveined
3 teaspoons Lemongrass Paste
2 Egg Whites (Whipped to soft peaks)
2 teaspoons fish sauce 
3 teaspoon grated peeled ginger
To taste Kosher salt
2 scallions, green and white parts separated, thinly sliced 
1/4 cup white sesame seeds
5 slices white bread, ¼ inch thick
Vegetable oil (for frying; about 1 cup)

Pulse shrimp, lemongrass, fish sauce, and ginger in a food processor until combined.

Mixture should be combined but not completely smooth. Remove into medium bowl and season with salt to taste.

Gently fold in egg whites until completely combined and stir in scallion whites.

Spread shrimp mixture over bread slices, extending all the way to edges. 

Pour oil into a large skillet to come 1/4" up sides and heat over medium-high. (Shrimp should sizzle when added to pan).

Working in batches, fry toasts, shrimp side down, until golden and crisp, about 2 minutes.

Flip and cook until other sides are golden and crisp, about 1 minute.

Transfer to a cooling rack or plate lined with paper towel.

Toasts Can be finished or re-heated in a 350 oven if needed. 

Remove crust for a clean presentation.

Garnish with toasted sesame seeds and scallion greens.

Serve & Enjoy.