Chinese Shrimp Toasts


  • 1/2 lb shrimp, peeled and deveined
  • 1 egg white
  • 2 scallions, chopped
  • 1 tsp fresh ginger, chopped
  • 1 garlic clove chopped
  • 1 tsp cornstarch
  • 1 tsp kosher salt
  • 1/2 tsp sugar
  • 3 dashes of chili garlic sauce or hot sauce
  • 8 slices of firm white bread
  • 4 tsp of sesame seeds
  • canola oil for frying
  • Wash and peel the shrimp and pat dry.
  • Put the shrimp, egg white, scallions, ginger garlic, cornstarch, salt, sugar and chili garlic sauce in a food processor and process until the mixture forms a smooth paste, scraping down the sides of the bowl from time to time.
  • Spread the shrimp paste evenly over the bread slices, then sprinkle over the sesame seeds, pressing gently to make them stick.
  • Cut off the crusts and discard, then cut each slice of bread diagonally into four triangles.
  • Cut each triangle in half again to make 64 triangles in total.
  • Heat 2 inches of canola oil in a large saute pan or wok until the oil is hot but not smoking.
  • Cook the triangles in batches for about 30-60 seconds, turning the toasts once.
  • Drain on paper towels.
  • Serve hot.

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