Crispy shrimp toast recipe

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This version includes whole shrimp in addition to the shrimp paste, and the bread can also cut into disks with a cookie cutter to obtain the shape shown in the photo.


  • 4 slices lightly toasted white bread
  • 12 oz (350 g) fresh shrimp, peele and deveined
  • 2 cloves garlic
  • 1 tablespoon grated ginger
  • 1 teaspoon sugar
  • ½ teaspoon salt
  • 1 egg white
  • ½ teaspoon sesame oil
  • 2 green onions (scallions), sliced
  • 1 egg, beaten
  • ½ cup (30 g) unseasoned breadcrumbs
  • Oil for deep-frying
Dipping Sauce
  • ¼ cup (60 g) sugar
  • ¾ cup (180 ml) rice vinegar
  • ¼ cup water
  • 1 red finger-length chili, deseeded and sliced
  • 2 green onions (scallions), thinly sliced
How to Make It
  1. To make the Dipping Sauce, combine the sugar, vinegar, an water in a small pan and stir over low heat until the sugar dissolves. Remove from the he and stir in the chili and green onions. Set aside.
  2. Remove the crusts from the bread and cut each piece diagonally into 4 triangles, or use a cookie cutter to cut out circles Set aside 12 shrimp. Place the remaining shrimp, garlic, ginger, sugar, salt, egg white, and sesame oil into a blender and process until smooth. Stir in the green onions.
  3. Spread a tablespoon of the shrimp paste on each piece of bread and place a reserved shrimp on top. Brush the shrimp paste with beaten egg and sprinkle with breadcrumbs.
  4. Heat the oil in a wok over medium-high heat. Fry the bread pieces a few at a time until crisp and golden, about 1 minute per side. Remove with a slotted spoon and drain on paper towels. Serve hot with the Dipping Sauce.

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