Shrimp Toast Recipe
Chinese shrimp toast is one of my favorite appetizers. Commonly served in dim sum restaurants, they are crispy, delicious, with white toast filled with shrimp and fried to golden perfection.
Vietnamese and Thai have a similar version of these shrimp toasts, but flavored with fish sauce. They are comparable in taste and texture.
This recipe is adapted from my cookbook Easy Chinese Recipes. They are authentic, non-greasy, light and delicious.
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How to Make Shrimp Toast?
The cooking process involves 3 steps:
- Prepare the shrimp mousse or shrimp filling.
- Prepare the white toast by cutting them into pieces.
- Add the shrimp mousse filling on top of the toast.
- Garnish the top with sesame seeds.
The best shrimp toast should be crispy, airy and light. They shouldn’t be soaked in oil after deep-frying. Here are my tips:
- Get a good quality white toast that is thicker and denser in texture. They don’t absorb that much oil during the deep-frying process.
- Frying the toast face down.
- Turn the toast over once the shrimp side is golden brown and quickly remove them from the hot oil.
- Drain the excess oil by laying the toast on a wire rack or paper towels. Blot away extra oil if needed.
Frequently Asked Questions
Can I Bake Them?
Yes, you can bake them in the oven. Instead of deep frying, bake them in the oven at 400F for 12 minutes.
How Many Calories Per Serving?
This recipe is only 118 calories per serving, 4 pieces per serving.
What to Serve with this Recipe?
Serve this dish with other Chinese or Asian appetizers if you are having a party. I recommend the following recipes.
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Shrimp Toast Recipe
Crispy and non-greasy shrimp toast filled with shrimp mousse and deep-fried to golden perfection. A perfect appetizer for any occasion. So yummy!
- 3 pieces white bread toast (denser and thicker white toast)
- oil, for deep-frying
- 3 tablespoons sesame seeds
- 1 tablespoon black sesame seeds
Rinse the shrimp with cold running water, pat dry with paper towels. Add the shrimp and all the ingredients in a food processor. Blend well until the shrimp becomes sticky like a mousse. Remove from the food processor and set aside.
Cut off the crust of the white toast using a bread knife. Discard the crusts. Cut each toast lengthwise into half and then crosswise into six rectangle pieces. Mix the sesame seeds in a small plate. Set aside.
Using a butter knife, spread about 1 tablespoon of the Shrimp Mousse evenly atop each piece of the toast. Roll the shrimp toast on the sesame seeds until the surface is covered with sesame seeds.
Heat 3 inches of the oil in a wok or small stockpot to 350F. Gently drop the shrimp toast with the sesame side down. Turn over and dry the white toast part until light brown. Dish out with a strainer or slotted spoon, and drain the excess oil on paper towels. Serve immediately with your favorite chili sauce.
This recipe is adapted from my Chinese cookbook: Easy Chinese Recipes.