1 large garlic clove, minced
1 1/2 teaspoons hot sauce
1 1/2 teaspoons toasted sesame oil, divided
Heaping 1/4 teaspoon kosher salt
1/4 teaspoon sugar
4-ounce can water chestnuts, drained and finely chopped
2 scallions, finely chopped (about 1/4 cup)
1/4 cup low-fat mayonnaise
2 teaspoons sesame seeds
Heat the oven to 400 F.
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 F.
In a food processor, combine the shrimp, egg white, sake, ginger, garlic, hot sauce, 1/2 teaspoon of the sesame oil, the salt and the sugar. Puree 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 to 14 minutes, or until the shrimp mixture is just cooked through. Serve hot.
Nutrition information per toast: 120 calories; 20 calories from fat (17 percent of total calories); 2 g fat (0 g saturated; 0 g trans fats); 10 mg cholesterol; 19 g carbohydrate; 1 g fiber; 1 g sugar; 5 g protein; 260 mg sodium.
EDITOR'S NOTE: Sara Moulton was executive chef at Gourmet magazine for nearly 25 years, and spent a decade hosting several Food Network shows. She currently stars in public television's "Sara's Weeknight Meals" and has written three cookbooks, including "Sara Moulton's Everyday Family Dinners."