Today I bring you a type of Cantonese dim sum, shrimp toast. Just a couple days ago, my friend Nina asked me how to make shrimp toast. It’s one of her family’s favorite. So I made her my shrimp toast and she thinks it’s the best. It’s crunchy, flaky, and sumptuous. So here I’m sharing this recipe with everyone.
1 pound of shrimp, peeled and deveined
6 French toast
1/2 teaspoon of salt
1/2 teaspoon of white pepper
A pinch of sugar
1 tablespoon of sesame oil
1 teaspoon of cornstarch
1 egg white
1 teaspoon of minced ginger
2 tablespoons of the stems of cilantro
2 tablespoons of minced carrots
2 egg yolks
1 cup of breadcrumbs
The first step, we can hit the shrimp until it becomes flat. Then we’ll mince it until it becomes a paste-like texture. But if you have a food processor then just put everything inside. Now, this is the fun part. We want to make your shrimp paste into a ball and throw it into your bowl just like this. By doing so, your shrimp is going to have a nice and bouncy texture.
Now once the shrimp paste is ready, add 1/2 teaspoon of salt, 1/2 teaspoon of white pepper, a pinch of sugar, 1 tablespoon of sesame oil, 1 teaspoon of cornstarch, 1 egg white, 1 teaspoon of ginger, 2 tablespoons of the stems of cilantro, and 2 tablespoons of minced carrots. Mix well.
Let’s cut the toast now. We want to slide the edges out. Then slice it in the middle to create 2 triangles.
Spread the shrimp paste on the toast. Do the same with the rest.
Brush egg yolk on both side of the toast. Then put bread crumbs on it.
Now in a hot pan, add 1-inch-deep oil, and heat it up. To test the oil, put a utensil inside, and if bubbles form around it, then it’s ready.
Put the toasts in and deep fry for about 1 minute on each side until they become golden.
Drain the excess oil in on a paper towel.