This Shrimp Toast is a classic dim sum favorite that features a savory shrimp mousse spread over crispy, golden-fried bread. It is packed with aromatic flavors like sesame oil, garlic, and cilantro, making it an irresistible appetizer or snack.
With a crunchy exterior and a tender, juicy shrimp layer, this dish is the ultimate savory treat for any gathering.
Recipe Details
- Flavor Profile: It offers a rich umami flavor from the soy sauce and sesame oil, balanced by the natural sweetness of the shrimp and the buttery taste of the fried bread.
- Texture: The contrast is key here the bread becomes incredibly crispy and airy when fried, while the shrimp paste remains bouncy and succulent.
- Time: 20 minutes prep, 10 minutes cook time.
- Difficulty: Intermediate. It requires a food processor (or good chopping skills) and deep frying.
What You’ll Need
To make this recipe, you will need a food processor to create the smooth shrimp paste and a wok or Dutch oven for frying. A thermometer is highly recommended to maintain the correct oil temperature. The ingredients are simple: fresh shrimp, aromatics like scallions and garlic, standard sandwich bread (potato bread is preferred), and oil for frying.
Ingredient Notes
- Shrimp – You need 1/2 pound of peeled and deveined shrimp. Raw shrimp acts as the binding agent for the paste, so do not use cooked shrimp.
- Sandwich Bread – Potato bread is best for this recipe because it has a tight crumb and fries up beautifully golden without absorbing too much oil. You will remove the crusts and cut them into triangles.
- Cornstarch – This helps bind the shrimp paste together and gives it a slightly bouncy texture once cooked.
- Sesame Oil – A little goes a long way to add that signature nutty aroma.
- Egg White – This creates a lighter texture in the shrimp mousse and helps adhere the mixture to the bread.
- Scallions or Ramps – These add a mild onion flavor that cuts through the richness of the fried toast.
- Sesame Seeds – Optional, but dipping the shrimp side in toasted sesame seeds adds extra crunch and a nutty finish.
Add-ins and Substitutions
- Water Chestnuts – For added crunch inside the mousse, you can fold in finely chopped water chestnuts after processing the shrimp.
- Ginger – If you love ginger, a teaspoon of grated fresh ginger can be added to the food processor mixture.
- Bread – If you cannot find potato bread, standard white sandwich bread or brioche also works well.
How to Make Shrimp Toast
- Make the Shrimp Paste: Combine the peeled shrimp, egg white, soy sauce, sliced scallions (or ramps), cornstarch, cilantro leaves, sesame oil, and grated garlic in the bowl of a food processor. Pulse the mixture until it is extremely finely minced. Alternatively, you can chop the shrimp by hand with a knife until extremely finely minced, then fold in the remaining ingredients in a medium mixing bowl.
- Assemble: Spread the shrimp mixture evenly over one side of each piece of the prepared bread triangles. If using, dip the shrimp side into the toasted sesame seeds to coat.
- Heat the Oil: Heat the peanut, vegetable, or canola oil in a wok or Dutch oven to 325°F (165°C). Use a thermometer to ensure accuracy.
- Fry: Carefully transfer half of the toasts to the hot oil, placing them shrimp side-down first. Cook until golden brown, about 2 minutes. Adjust the flame as necessary to maintain the 325°F heat.
- Flip and Finish: Carefully flip the toast and cook until the second side (the bread side) is golden brown, about 1 minute longer.
- Drain and Serve: Transfer the cooked toasts to a paper towel-lined plate to drain excess oil. Repeat with the remaining toasts. Season immediately with kosher salt and serve.
Pro Tip: Monitor your oil temperature closely. If the oil is too hot, the bread will burn before the raw shrimp paste cooks through. If it is too cool, the bread will absorb the oil and become greasy. 325°F is the sweet spot.
Recipe Tips
- Spreading the Mousse: Spread the shrimp paste all the way to the edges of the bread to protect the bread from burning too quickly and to ensure every bite has shrimp.
- Don’t Overcrowd: Fry in batches (half at a time as directed) to prevent the oil temperature from dropping drastically.
- Hand Chopping: If you don’t have a food processor, mince the shrimp until it becomes a sticky paste. This protein extraction is necessary for the toast to hold together.
FAQs
- Can I prepare these ahead of time? You can spread the shrimp paste on the bread and freeze them (raw) on a baking sheet. Once frozen, transfer to a bag. Fry them directly from frozen, adding a minute or so to the cooking time.
- Why potato bread? Potato bread has a higher sugar and starch content which helps it brown evenly and stay moist inside while getting crispy outside.
- What sauce goes with this? These are delicious on their own, but they pair perfectly with a sweet chili sauce or a simple soy sauce and vinegar dip.
Serving Suggestions
- Appetizer Spread: Serve alongside spring rolls or dumplings for a dim sum style feast.
- Dip: A side of sweet and sour sauce or spicy mayo complements the savory toast.
- Garnish: Sprinkle with extra chopped scallions or fresh cilantro right before serving for a pop of color.
Make This Recipe in Advance
- Freezing: This is an excellent freezer-friendly appetizer. Assemble the toasts completely (up to the frying step), then freeze them in a single layer.
- Storage: Fried leftovers can be stored in the fridge for 2 days, but they will lose their crispiness. Reheat them in an oven or toaster oven to crisp them back up; do not microwave.
Shrimp Toast
- Total Time: 30 minutes
- Yield: 16 pieces 1x
Description
This Shrimp Toast is a classic dim sum favorite featuring a savory shrimp mousse spread over crispy, golden-fried bread. Packed with aromatic flavors like sesame oil, garlic, and cilantro, it offers a rich umami taste balanced by the sweetness of the shrimp. With a crunchy exterior and a juicy, tender layer of seafood, this dish is the ultimate savory appetizer for any gathering.
Ingredients
- 1/2 pound peeled and deveined shrimp
- 1 egg white
- 2 teaspoons soy sauce
- 4 scallions or ramps, finely sliced
- 2 teaspoons cornstarch
- 1/4 cup loosely packed cilantro leaves
- 2 teaspoons sesame oil
- 1 clove garlic, grated on a microplane grater
- 8 slices sandwich bread, crusts removed, split into 16 triangles (potato bread is best)
- 1/2 cup toasted sesame seeds (optional)
- 2 quarts peanut, vegetable, or canola oil
- Kosher salt
Instructions
Make the Shrimp Paste
Combine the peeled shrimp, egg white, soy sauce, sliced scallions (or ramps), cornstarch, cilantro leaves, sesame oil, and grated garlic in the bowl of a food processor. Pulse the mixture until it is extremely finely minced and sticky. (Alternatively, hand-chop the shrimp until it forms a paste, then mix with the other ingredients).
Assemble
Spread a layer of the shrimp mixture evenly over one side of each bread triangle. Ensure the paste goes all the way to the edges to protect the bread during frying. If using, dip the shrimp side gently into the toasted sesame seeds to coat.
Heat the Oil
Pour the peanut, vegetable, or canola oil into a wok or Dutch oven and heat to 325°F (165°C). Using a thermometer is highly recommended to maintain accuracy.
Fry
Carefully transfer half of the toasts to the hot oil, placing them shrimp-side down first. Cook until the edges are golden brown, about 2 minutes. Adjust the heat as necessary to keep the oil at 325°F.
Flip and Finish
Carefully flip the toasts over and cook until the bread side is golden brown and crispy, about 1 minute longer.
Drain and Serve
Remove the toasts from the oil and transfer them to a paper towel-lined plate to drain excess grease. Repeat with the remaining batch. Season immediately with kosher salt and serve warm.
Notes
Temperature Control: Monitoring the oil temperature is crucial. If the oil is too hot (>350°F), the bread will burn before the raw shrimp paste cooks through. If it is too cool (<300°F), the bread will act like a sponge and absorb too much grease.
Freezer Friendly: You can assemble the toasts (spread the raw shrimp paste on the bread) and freeze them on a baking sheet. Once solid, transfer to a bag. You can fry them directly from frozen, just add an extra minute to the cooking time.
Bread Choice: While standard white bread works, potato bread is preferred. Its higher sugar and starch content allow it to brown evenly and maintain a moist interior while getting perfectly crisp on the outside.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Deep Frying
- Cuisine: Chinese / Dim Sum
Nutrition
- Serving Size: 1 piece
- Calories: 125
- Sugar: 1g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 25mg
Keywords: shrimp toast, prawn toast, dim sum recipes, chinese appetizer, fried bread, shrimp mousse, crispy shrimp toast, savory party snacks
