Shrimp Toast

Name: Shrimp Toast
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: chinese_american
Ingredients: 4 slices white bread (day-old, crusts trimmed, cut into triangles); 250 g shrimp (peeled, deveined, patted very dry); 1 pcs egg white (lightly beaten); 1 tbsp cornstarch; 1 tsp ginger (grated); 2 pcs scallion (finely chopped, white and green parts); 1 tsp sesame oil; 1 pinch salt; 1 pinch white pepper; 2 cup oil for frying (vegetable or canola oil); 1 tbsp sesame seeds (toasted, for garnish)

RATING

4.6/5(127)

TASTE SCORE

9/10

Golden, crispy fried bread triangles topped with a savory shrimp paste. A retro Chinese-American appetizer that's crunchy on the outside and juicy on the inside, ready in just 25 minutes.

PREP

15m

COOK

10m

SERVES

2 PIECES

281 cal

SERVINGS

METHOD · 4 STEPS

prep
Make the shrimp paste.
1.Pat shrimp completely dry with paper towels — moisture is the enemy of crispness.
2.Pulse shrimp in a food processor until a coarse paste forms, about 8-10 pulses.
3.Transfer to a bowl and fold in egg white, cornstarch, grated ginger, chopped scallions, sesame oil, salt, and white pepper.
4.Mix vigorously in one direction until the paste is sticky and holds together, about 1 minute.
TIPDon't over-process into a puree — a slightly coarse paste gives better texture.
prep
Prepare the bread.
1.Trim crusts from the bread slices and cut each slice diagonally into 2 triangles.
2.Spread shrimp paste evenly on one side of each triangle, about ¼-inch thick, doming slightly in the center.
3.Gently press the paste into the bread so it adheres well.
4.Sprinkle sesame seeds over the shrimp paste and press lightly.
TIPDay-old bread works best — it's drier and absorbs less oil.
fry
Fry the shrimp toasts.
1.Pour oil into a wok or deep skillet to a depth of 1½ inches. Heat to 350°F.
2.Carefully slide 3-4 toasts into the oil, shrimp side DOWN first.
3.Fry for 1½ minutes until shrimp paste is pink and slightly golden.
4.Flip with a spider strainer and fry bread side for 45-60 seconds until golden and crisp.
5.Drain on a wire rack over paper towels. Repeat with remaining toasts.
TIPFry shrimp-side down first — it sets the paste firmly so it won't fall off when you flip.
serve
Drain, dab, and serve immediately.
Pat gently with a paper towel to remove any surface oil. Serve hot with sweet chili sauce or duck sauce on the side.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Pat shrimp thoroughly dry before processing to avoid a soggy paste.
2
Use day-old bread — it's drier and absorbs less oil during frying.
3
Spread the shrimp paste in a slight dome to prevent it from sliding off.
4
Fry shrimp-side down first so the paste sets firmly onto the bread.
5
Maintain oil at 350°F — too low makes greasy toast, too high burns the paste.
6
Drain on a wire rack, not paper towels directly, to keep the underside crisp.
7
Serve immediately — these lose crunch as they cool.

RECIPE VARIATIONS

Adapt it for your goals.

low oil

Low-oil

Instead of deep-frying, brush both sides of the bread with oil and air-fry at 375°F for 6-8 minutes, flipping halfway, for a lighter version with less grease.

gluten free