Shrimp Toast is one of my favorite restaurant copycats. It’s a retro Chinese restaurant classic that was one of my favorite things to eat growing up. Slices of white bread are spread with a savory shrimp mixture and fried until wonderfully crispy.
Shrimp Toast makes a great party appetizer or an accompaniment to an Asian meal. Turns out it’s really easy to make Shrimp Toast at home!
How to Make Shrimp Toast:
Start by toasting 7 slices of white sandwich bread. Once toasted, cut the crust off and cut each piece in half diagonally.
Next, make the shrimp mixture. Combine 1/2 pound of peeled and deveined shrimp, sliced green onion, an egg white, a few diced pimentos, soy sauce, toasted sesame oil, cornstarch, garlic, salt, ginger, and pepper in a food processor. Pulse until the shrimp are finely chopped. If you don’t have a food processor, you can chop the shrimp finely with a knife and then mix everything together in a bowl.
Pour about 1/2-inch of oil in a nonstick skillet and heat until hot.
Spread shrimp mixture on one side of each toast triangle. Sprinkle with sesame seeds. Frying 4 pieces at a time, place them shrimp side down in the hot oil for 1 to 2 minutes or until golden. Carefully flip them over and continue to fry until golden on the other side. Drain on a paper towel-lined plate.
Eat plain or serve with chili garlic sauce. Best eaten right away but leftovers can be reheated in a toaster oven or air fryer.
So crispy, savory, and good!
Shrimp Toast goes great with these recipes:
- 1/2 pound peeled and deveined medium to large fresh shrimp
- 1/2 cup sliced green onion
- 1 egg white
- 1 tablespoon diced pimentos, drained
- 2 1/2 teaspoons soy sauce
- 2 teaspoons toasted sesame oil
- 2 teaspoons cornstarch
- 2 garlic cloves, monced
- 3/4 teaspoon kosher salt
- 1/2 teaspoon minced fresh ginger
- 1/4 teaspoon cayenne pepper
- Vegetable oil
- 7 slices white sandwich bread, toasted and crusts removed
- 2 teaspoons toasted sesame seeds
- sweet garlic sauce for serving
- Place shrimp, green onion, egg white, pimentos, soy sauce, sesame oil, cornstarch, garlic, salt, ginger, and cayenne in a food processor and pulse 5 to 6 times. You want everything finely minced.If you don't have a food processor, you can finely chop the shrimp with a knife and mix everything in a bowl.
- Pour 1/4-inch of oil into a large nonstick skillet. Heat unti hot.
- Cut each piece of bread in half diagonally. Spread shrimp mixture onto 1 side of each piece of bread. Sprinkle with sesame seeds.
- Working in batches, fry bread, shrimp side down until golden, about 1 to 2 minutes. Gently flip over and fry until the other side is golden brown.
- Drain on a paper towel-lined plate.
- Serve with chili sauce.
Recipe adapted from Louisiana Cookin
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