Shrimp Toast
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.
For 4 servings
- 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.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat shrimp thoroughly dry before processing to avoid a soggy paste.
- 2Use day-old bread — it's drier and absorbs less oil during frying.
- 3Spread the shrimp paste in a slight dome to prevent it from sliding off.
- 4Fry shrimp-side down first so the paste sets firmly onto the bread.
- 5Maintain oil at 350°F — too low makes greasy toast, too high burns the paste.
- 6Drain on a wire rack, not paper towels directly, to keep the underside crisp.
- 7Serve immediately — these lose crunch as they cool.
Adapt it for your goals.
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 freeGluten-free
Substitute white bread with gluten-free sandwich bread and use tamari instead of soy sauce in any dip, for those with gluten sensitivities.
spicySpicy
Add 1/2 teaspoon of sambal oelek or finely minced red chili to the shrimp paste for a punch of heat that complements the sweet chili dip.
seafood swapSeafood swap
Replace half the shrimp with finely chopped scallops or white fish for a slightly sweeter, more delicate paste with a similar binding texture.
Why this is on our healthy list.
Lean Protein Source
Shrimp provides high-quality, low-fat protein that supports muscle maintenance and repair without excessive calories.
Rich in Selenium
Shrimp is a natural source of selenium, an antioxidant mineral that helps protect cells from oxidative stress.
Low Carbohydrate Base
Using thin slices of bread with a modest shrimp topping keeps the overall carb count lower than many fried appetizers.
Frequently asked questions
Yes, but thaw them completely in the refrigerator, then pat exceptionally dry with paper towels to remove all excess moisture before processing.
