Easy appetizers of shrimp toast
- soniasrecipes
Shrimp Toast
- Difficulty: Average
- Prep time: 30 min
- Cook time: 6 min
- Serving: 3
- Cost: Average
- Note plus resting time (15 minutes)
Listen to the recipe
PRESENTATION
Shrimp toast starts with a soft filling of shrimp, ginger, and spring onion pressed between two slices of bread, coated generously in sesame seeds, then fried until the outside turns deeply golden and crisp. The sesame seeds do more than add flavor — they form a defined outer crust that shatters lightly when you bite through, giving way to the tender, savory filling inside. That contrast of textures is what makes this a Chinese appetizer worth keeping in regular rotation, whether you're putting together a proper dinner spread or filling out a casual spread of small plates for friends.
Serve them hot, cut in half so the cross-section of filling shows cleanly, alongside a sweet-and-sour or spicy dipping sauce. The sauce plays an important role here — its acidity and heat cut through the richness that comes naturally from frying, so each piece stays sharp and satisfying rather than feeling heavy. Ginger and spring onion in the filling already add brightness, but a well-chosen dipping sauce pulls the whole thing together and gives each bite a clean finish. If you want to stretch the spread, these sit comfortably next to spring rolls, fried wontons, or other Chinese-style small plates.
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INGREDIENTS
- for 3 shrimp toasts
- White bread loaf 6 slices
- Shrimps 1.3 lbs (600 g)
- Fresh scallion 1
- Fresh ginger 2 tsp (4 g)
- Egg whites 4 tsp (20 g)
- Cornstarch 1 tbsp (7 g)
- Sesame oil 0.7 tsp (3 g)
- Fine salt to taste
- White pepper to taste
- Rice wine 1 tsp (4 g)
- Sesame seeds 11 tbsp (100 g) - white
- for frying
- Peanut seed oil 2.3 cups (500 g)
Preparation
How to prepare Shrimp Toast
To prepare the shrimp toast, start by cleaning the shrimp. First remove the head 1, then the shell and legs 2. Make a shallow cut along the back and remove the intestinal vein using the tip of a knife or a toothpick 3. Rinse them quickly if necessary, then dry them very well with paper towels: after cleaning you should end up with about 9 oz (250 g) of cleaned, dry shrimp.
Chop the shrimp with a knife 4, without turning them into a paste, so as to keep a firmer texture, and transfer them to a bowl 5. Clean the spring onion; slice the green part into rings 6 and set it aside.
Finely chop the white part 7 and add it to the shrimp 8 together with freshly grated ginger 9.
Add the salt 10, white pepper 11 and rice wine 12.
Add the sesame oil as well 13, the cornstarch 14 and the egg white 15.
Mix the mixture vigorously until all the ingredients are well combined 16. You should obtain a compact and slightly sticky paste; refrigerate it for 15 minutes. Take 6 slices of sandwich bread and remove the outer crusts with a knife 17. Spread the shrimp mixture over 3 slices 18, forming an even layer over the entire surface and leveling it well.
Cover each filled slice with a second slice of bread 19 and press gently to make them adhere well. Roll the edges of the toast in sesame seeds 20. Pour the peanut oil into a pan suitable for frying or into a wok and heat it to 338°F (170°C). Immerse the toasts in the hot oil 21.
Fry them for about 3–4 minutes 22, then carefully turn them over 23 and cook for another 3–4 minutes, until both sides are nicely golden. Drain the toasts with a slotted spoon 34 and transfer them immediately to paper towels to remove excess oil.
Cut each toast in half, obtaining a total of 6 rectangles 25. Serve the shrimp toasts while still hot. Arrange some spicy sauce 26, or sweet-and-sour sauce, on the plate, place your toast and finish with the green part of the spring onion set aside earlier 27.
Storage
Tip
For the translation of some texts, artificial intelligence tools may have been used.
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