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Crispy Shrimp Toast

A dim sum favorite: golden, crispy toast spread with shrimp paste, topped with sesame seeds. Serve with sweet and sour sauce for dipping.

27 minEasyServes 4320 cal/serving

ChineseAppetizerStovetopStandard

Ingredients

  • 1 lb medium shrimp, peeled and deveined, minced
  • 8 white bread slices, crusts removed, quartered
  • 2 egg whites
  • 2 tbsp cornstarch
  • 1/4 tsp salt
  • 1/4 tsp white pepper
  • 1/4 cup white sesame seeds
  • 1 cup vegetable oil (for frying)
  • 2 scallions, finely chopped
  • 1 tsp fresh ginger, minced

Instructions

  1. 1

    Combine 1 lb minced medium shrimp, peeled and deveined, 2 egg whites, 2 tbsp cornstarch, 1/4 tsp salt, 1/4 tsp white pepper, 2 finely chopped scallions, and 1 tsp minced fresh ginger in a bowl. Mix until well combined.

  2. 2

    Spread shrimp mixture evenly on each 8 crusts removed, quartered white bread slices quarter.

  3. 3

    Press 1/4 cup white sesame seeds onto the shrimp paste-covered side of each toast.

  4. 4

    Heat 1 cup vegetable oil (for frying) in a deep pan to 350°F.

  5. 5

    Carefully place toast pieces shrimp-side down in the oil. Fry for 2-3 minutes per side until golden and crispy.

  6. 6

    Remove with a slotted spoon and drain on paper towels.

  7. 7

    Serve hot with sweet and sour sauce for dipping.

Questions

Can I make Crispy Shrimp Toast gluten-free?

Yes. The gluten in this entry is 8 white bread slices, crusts removed, quartered. Swap the bread or crumbs for a gluten-free loaf or gluten-free panko. Everything else proceeds as written.

How long does Crispy Shrimp Toast keep?

Refrigerate leftovers within two hours and eat them within two days (seafood turns fast). Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Crispy Shrimp Toast?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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