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In this shrimp toast recipe 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.
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 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.
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.
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.
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 meatballs or in place of croutons in your favorite salad.
This keeps them from 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.
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, though you can use paper towels if needed!
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