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Shrimp Toast Recipe
Shrimp toasts are a deep fried Chinese takeout and dim sum classic that make an ideal appetizer for dinner parties or larger gatherings.
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In this shrimp toast recipe (sometimes called prawn toast) slices of bread are covered in a shrimp mousse flavored with green onion and cilantro and bound with egg white and fried until the toasts are crispy. Making this restaurant-quality classic at home is easier than you would expect. The texture should resemble a thick paste with some small chunks of shrimp still visible. I recommend pulsing the shrimp paste mixture in the food processor so you have more control over the texture. Pair with favorites like scallion pancakes and juicy pork and chive pan-fried dumplings or honey walnut shrimp.
Why You’ll Love This Recipe
- Crispy. Shrimp toasts are the perfect combination of crispy, golden bread and savory, flavorful shrimp filling with a variety of textures notably the crunchy base.
- Easy. While frying means a bit of cleanup, it’s easy to blend the paste in the food processor and spread it on the bread.
More About Shrimp Toasts
The origins of the toasts have been traced back to Guangzhou, China, northwest of Hong Kong. Because of its use of white bread it is an Anglo-Cantonese dish and has since, like similar dishes such as crab rangoon, become a popular dish to serve as an appetizer. One of my favorite iterations of the crispy fried toasts is from the now closed Nightshade in Los Angeles where they serve it with a creamy cantonese curry broth topped with fried herbs. At Night + Market Sahm in Venice, CA it’s served as a drinking snack with a Thai twist.
Key Ingredients in This Recipe
- Shrimp – The shrimp is blended in a food processor to create a mousse which is evenly spread on the toast.
- Green onion – The green onion is separated into the dark upper part of the allium and the lower white part. The white part of the stem (not the root) is blended into the shrimp mousse while the upper part is sliced on the bias and used to garnish the shrimp toasts.
- Cilantro – I use cilantro stems in this recipe rather than the leaves. They are full of cilantro flavor and have a tender texture. The stems have a more potent cilantro flavor than the leaves.
- Bread – While Japanese milk bread is best for this recipe it can be difficult to find outside of Japanese markets and grocery stores. I recommend using white bread or pan de mie (French white bread) in this recipe. The pillowy, soft bread will fry to a golden crisp.
- Fish sauce – I love the funky umami flavor fish sauce adds to any dish. The flavor comes from a process of fermenting fish over a long period of time. While the Thai ingredient is not traditionally used in this Cantonese-American recipe, it adds a great funky flavor to the fried appetizer.
- Vegetable oil – Vegetable oil is a neutral oil, meaning it doesn’t have it’s own flavor. As a result it doesn’t overpower the other flavors in this dish. It also has a higher smoking point than say olive oil making it ideal for frying the shrimp toasts.
A full ingredient list with exact amounts can be found in the recipe card below.
Different variations of shrimp toast
- Traditionally pork fat, which comes from the back of pork belly, not rendered pork fat like lard, is used to add a rich flavor to the toast. It’s cut into cubes and blended into the shrimp mousse. I use an egg white and cornstarch to act as a binder in this recipe though it can be substituted with 2 tablespoons of pork fat or schmaltz.
- Adding sesame seeds to the top of the shrimp paste mixture is optional – while I like the sesame flavor and texture the crisp seeds add, they can be omitted.
- Other versions sandwich the shrimp mousse between two slices of bread rather than adhering it to one side of the toast.
How to Make Shrimp Toasts (Step-by-Step)
Add the cilantro stems, the whites from the green onions, garlic, shrimp, egg white, cornstarch, fish sauce and salt to the bowl of a food processor fitted with the blade attachment. Pulse until ground.
Mound about 2 tablespoons of the shrimp egg paste high in the center of each slice of bread and spread it evenly to corners with a spoon or rubber spatula.
If using sesame seeds, add them to a shallow dish or plate and spread out. Dip each slice of the shrimp-topped toast, shrimp mixture-side down onto the sesame seeds.
Fill a large cast iron pan or Dutch oven with enough oil to reach 1” up the side of the pan. Heat the oil to 350ºF (177ºC).
Working with two slices of bread at a time (if the size of the pan allows), place slices of bread, shrimp-side down, into the hot oil. Fry until the undersides are light gold in color, about 3 minutes.
Flip the toasts and continue to cook until fried to a golden brown, about an additional 2 minutes. Remove from the oil to a wire rack set over a baking sheet.
Cut each slice on the diagonal to create 4 equal triangles. Repeat with the remaining ingredients until all have been fried.
Arrange shrimp toasts on a serving platter and top with the remaining green onions, sliced on the bias. Serve on their own or drizzled with sriracha and mayonnaise.
Tips And Tricks for This Recipe
- Cooking the shrimp toasts shrimp-side down in the oil first helps the shrimp to adhere to the toast. While deep frying the toasts in a deeper pot filled with oil will give a more even fry, I find it easier to fry the toasts in a cast iron pan with about 1” of oil. It’s significantly less cleanup this way.
- Remove the shrimp toasts from the oil right when they’re done cooking to prevent overcooking. I typically take them out of the oil as soon as they achieve the golden brown exterior since they will take a minute to cool down.
Pro tip
I cut the crusts off my bread for a clean looking, even toast. Save the remaining crusts for another use like breadcrumbs. Simply pulse them in the food processor until crumbs form and toast them in a pan with some butter and garlic and use in beef and pork and prosciutto Italian meatballs or in place of croutons in your favorite greens like this little gem salad with green goddess dressing.
How to Make Shrimp Toasts in An Air Fryer
Heat air fryer to 375ºF (190ºC) then lightly spray both sides of the shrimp toast with oil. Place them shrimp paste-side up in a single layer in the air fryer basket. Air fry until the tops are golden and the bread is crisp, about 7-9 minutes.
Serving suggestions for shrimp toast
- Spicy mayo. For a flavorful pairing – drizzle the shrimp toasts (also called prawn toasts) with sriracha and kewpie mayo (a vinegary Japanese mayonnaise).
- Sesame soy. Try serving the shrimp toasts with a mixture of soy sauce and sesame oil with fresh ginger for dipping.
- Hoisin. The thick, umami-packed condiment is perfect for pairing with the toasts.
FAQ – Frequently Asked Questions
What type of bread works best for making shrimp toast?
Japanese milk bread is best for this recipe because the pillowy, soft bread becomes perfectly golden crisp after frying. Because it difficult to find outside of Japanese markets I recommend substituting white bread or pan de mie (French white bread).
Do I need to use a food processor?
It helps make a smooth paste, but finely chopping shrimp by hand works too. It will result in a slightly chunkier, more rustic texture.
Can shrimp toasts be made in an air fryer?
Yes, it’s a great lighter alternative to deep frying. Heat air fryer to 375ºF (190ºC) then lightly spray both sides of the shrimp toast with oil. Place them shrimp paste-side up in a single layer in the air fryer basket. Air fry until the tops are golden and the bread is crisp, about 7-9 minutes.
Why drain on a wire rack instead of paper towels?
Set a wire cooling rack over a baking sheet to drain excess oil from the shrimp toasts. I prefer this method to a paper-towel lined plate because it allows space for the toasts to drain excess oils and keeps them from getting soggy. This way they will remain crisp until serving.
What should I serve for dipping shrimp toasts?
Spicy mayo made with sriracha and kewpie mayo, sesame soy with ginger or hoisin are all great dipping options for shrimp toasts!
Try these other favorite takeout recipes:
Shrimp Toast Recipe
Rate this Recipe
Ingredients:
- ¼ cup diced cilantro stems
- 3 green onions, greens and whites divided
- 1 clove garlic chopped
- ½ pound peeled and deveined Jumbo (26/30) shrimp, tails removed
- 1 egg white
- 1 teaspoon cornstarch
- 1 tablespoon fish sauce
- Kosher salt, as needed
- 5 slices Japanese milk bread or white bread, crusts cut off
- 6 tablespoons black and white sesame seeds (optional)
- Vegetable oil, as needed, for frying
Instructions:
- Add the cilantro stems, the whites from the green onions, garlic, shrimp, egg white, cornstarch, fish sauce and salt to the bowl of a food processor fitted with the blade attachment. Pulse until ground.
- Mound about 2 tablespoons of the shrimp egg paste high in the center of each slice of bread and spread it evenly to corners with a spoon or rubber spatula.
- If using sesame seeds, add them to a shallow dish or plate and spread out. Dip each slice of the shrimp-topped toast, shrimp-side down onto the sesame seeds.
- Fill a large cast iron pan or Dutch oven with enough oil to reach 1” up the side of the pan. Heat the oil to 350ºF (177ºC).
- Working with two slices of bread at a time (if the size of the pan allows), place slices of bread, shrimp-side down, into the hot oil. Fry until the undersides are light gold in color, about 3 minutes.
- Flip the toasts and continue to cook until fried to a golden brown, about an additional 2 minutes. Remove from the oil to a wire rack set over a baking sheet.
- Cut each slice on the diagonal to create 4 equal triangles. Repeat with the remaining ingredients until all have been fried.
- Arrange shrimp toasts on a serving platter and top with the remaining green onions, sliced on the bias. Serve on their own or drizzled with sriracha and mayonnaise.
Nutrition:
Calories: 43kcal | Carbohydrates: 4g | Protein: 4g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 18mg | Sodium: 117mg | Potassium: 60mg | Fiber: 0.5g | Sugar: 0.4g | Vitamin A: 32IU | Vitamin C: 0.4mg | Calcium: 46mg | Iron: 1mg
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These are incredible I ate like 6
So glad you enjoyed!