Do you have some leftover sandwich bread and are not sure what to do with them? Let’s elevate them into this super delicious and crispy shrimp toast! Shrimp toast originated in Hong Kong. It’s a fusion dish with a combination of Cantonese shrimp paste and Western sandwich bread. It is commonly found in dim sum and afternoon tea restaurants in Hong Kong.
Shrimp Toast Recipe
Serving: 12
Prep time: 1 hour
Cook time: 10 minutes
For the sweet and sour dipping sauce:
1 cup water
2 tablespoons rice vinegar
3 tablespoons ketchup
5 tablespoons sugar
¼ teaspoon salt
1 tablespoon cornstarch
3 tablespoons water
For the shrimp paste:
1 pound shrimp, peeled and deveined, minced
1/4 teaspoon salt
1/4 teaspoon white pepper
1 tablespoon sesame oil
1 teaspoon cornstarch
2 egg whites
½ teaspoon minced ginger
5 tablespoons cilantro stems
For the bread:
6 slices sandwich bread
2 egg yolks, whisked
1 ½ cups breadcrumbs
4 cups avocado oil, for frying
Shrimp Toast Instructions
- In a saucepan over medium heat, place in the water, rice vinegar, ketchup, sugar, and salt. Bring it to a simmer, and pour in the cornstarch slurry (1 tablespoon of cornstarch and 3 tablespoons of water). Stir until it is thickened. Set aside.
- To make the filling, add the salt, white pepper, sesame oil, cornstarch, egg whites, ginger, and cilantro stems. Mix until well combined.
- To prepare the toasts, trim off the edges, and slice in the middle to create two triangles.
- Spread the shrimp paste on the toast, working on it one at a time. Do the same with the rest.
- Brush egg yolk on both sides of the toast. Then add breadcrumbs on both sides. Do the same with the rest.
- In a pan over high heat, place the avocado oil in it (or other oil of your choice). Heat the oil to 325 degrees F (163 degrees C). Transfer the shrimp toast inside and fry until golden brown for about 2 minutes on each side.
- Remove and drain the excess oil on a paper towel-lined plate. Serve and enjoy!
