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