Shrimp Toast

I haven’t had shrimp toast in over twenty years, and even then, I’ve only had it at Chinese restaurants. A few weeks back, when I was researching recipes to try for the website, I came across several for Dim Sum.

Among the recipes of Crab Rangoon and Egg Rolls, I found a posting for Shrimp Toast. I hadn’t thought of Shrimp Toast in years; I remember loving it, and I instantly knew that this was a recipe I had to try.

The recipe starts with a shrimp mousse, which is just a few ingredients ground up in a food processor. Then you spread it on the toast, dip it in sesame seeds and fry it. And you’re done. Easy!

I remember loving these, but I was afraid that blending raw shrimp in a food processor would be a little much for my weak stomach. I went into this process knowing that it could be a disaster, but surprisingly it was not gross, and the Shrimp Toast came together quickly and easily,

Dale had never had Shrimp Toast, nor had he heard of it. He doesn’t care for seafood much. I had little hope that he would like this appetizer or even try it. He helped me by setting up the deep fryer in the garage and frying the assembled toasts. We hate the smell of lingering fried foods in the house, and we have found that cooking in the garage works well.

When he finished frying the toast, we loved how they looked. They were golden brown and looked just as I remembered from restaurants so many years ago.
I have to say, after trying them, our Shrimp Toast is much better than what I had in the past. Dale even loved them! They are crunchy and savory with the delicate taste of shrimp.

We will be dragging the deep fryer out to the garage more frequently now that we have this fantastic recipe. Try our Shrimp Toast, and Let us know what you think.

Print

Shrimp Toast

My Shrimp Toast are fried up golden brown. They are crunchy and savory with the delicate taste of shrimp. So Good!

Course Appetizer

Cuisine Chinese

Keyword chinesse food, dougbake.com, Shrimp Toast

Prep Time 15 minutes

Servings 16 toasts

Author Doug Bakes Staff

Ingredients

• 4 slices white bread, crusts off and cut into 16 triangles.
• 190 grams shrimp , shells, and tails removed, deveined.
• 1 egg white
• 1 tablespoon toasted sesame oil.
• 2 tablespoons ginger, finely diced.
• 1 tablespoon soy sauce
• 1/2 teaspoon salt.
• 1/2 teaspoon pepper
• 3 tablespoons sesame seed for coating
• vegetable oil for frying

Instructions

1. In a food processor, blend the prawns, egg white, ginger, soy sauce, sesame oil, salt, and white pepper until it becomes a paste.

2. Spread the shrimp paste mixture evenly over the 16 bread triangles, aiming for a layer of paste that is about an inch thick. Generously pat a layer of sesame seeds onto the shrimp toasts.

3. Heat 2-3 inches of vegetable oil in a medium-sized saucepan or a deep fryer.

4. Test that it is ready for frying by dipping in a crust piece from the bread - it should sizzle and bubble but not turn brown immediately.

5. In batches, fry the sesame toasts. Lower them into the oil prawn-side down for 1-2 minutes, then flip and fry for a further 1-2 minutes until the bread is golden and crispy.

6. Remove onto kitchen paper or a cooling rack, then serve immediately while still hot and crunchy.