📝 About This Recipe
A beloved staple of Cantonese dim sum and classic Chinese-American cuisine, this Shrimp Toast features a succulent, ginger-scented prawn mousse spread over buttery white bread. When fried, the bread transforms into a shatteringly crisp golden vessel while the shrimp remains tender and bouncy. It is a masterful play of textures—crunchy, savory, and aromatic—that has delighted seafood lovers for generations.
🥗 Ingredients
The Shrimp Mousse
- 1 lb Raw Large Shrimp (peeled, deveined, and patted very dry)
- 4-5 pieces Water Chestnuts (canned, finely minced for crunch)
- 2 stalks Green Onions (white and light green parts only, finely minced)
- 1 teaspoon Fresh Ginger (grated into a paste)
- 1 large Egg White (cold; helps bind the mousse)
- 1 tablespoon Cornstarch
- 1 teaspoon Shaoxing Rice Wine (can substitute with dry sherry)
- 1/2 teaspoon Toasted Sesame Oil
- 1/4 teaspoon White Pepper (ground)
- 1/2 teaspoon Kosher Salt
The Base and Coating
- 6-8 slices White Bread (slightly stale or firm sandwich bread)
- 1/2 cup White Sesame Seeds (untoasted)
- 3-4 cups Neutral Frying Oil (Vegetable, Canola, or Peanut oil)
Sweet Chili Dipping Sauce
- 1/2 cup Thai Sweet Chili Sauce
- 1 tablespoon Rice Vinegar (to cut the sweetness)
- 1 tablespoon Fresh Cilantro (finely chopped)
👨🍳 Instructions
-
1
Prepare the shrimp: Ensure the shrimp are completely dry by blotting them with paper towels. This is crucial for a bouncy, non-mushy texture.
-
2
Create the paste: Place 3/4 of the shrimp in a food processor. Pulse until it becomes a smooth paste. Roughly chop the remaining 1/4 of the shrimp by hand and set aside.
-
3
Mix the mousse: In a medium bowl, combine the processed shrimp paste, the hand-chopped shrimp, egg white, cornstarch, Shaoxing wine, sesame oil, salt, white pepper, ginger, green onions, and water chestnuts.
-
4
Develop the 'spring': Stir the mixture vigorously in one direction with a spatula for 2-3 minutes until it becomes sticky and translucent. Cover and refrigerate for 15 minutes.
-
5
Prepare the bread: Remove the crusts from the white bread slices. Cut each slice into four triangles or four small squares.
-
6
Apply the topping: Spread a generous, mounded tablespoon of the shrimp mixture onto each piece of bread, smoothing it all the way to the edges.
-
7
Add the sesame seeds: Place the sesame seeds in a shallow bowl. Press the shrimp-side of the bread firmly into the seeds so they adhere in an even layer.
-
8
Heat the oil: Fill a heavy-bottomed pot or wok with 2 inches of oil. Heat to 350°F (175°C). Use a kitchen thermometer to ensure accuracy.
-
9
Fry the toast: Carefully place 3-4 pieces of toast into the oil, shrimp-side DOWN first. Fry for 1.5 to 2 minutes until the sesame seeds are golden and the shrimp is cooked through.
-
10
Flip and finish: Flip the toast over to the bread side. Fry for another 30-45 seconds until the bread is perfectly golden brown and crisp.
-
11
Drain: Remove the toast with a slotted spoon and place on a wire rack set over a baking sheet to drain. Avoid paper towels, which can make the bottom soggy.
-
12
Serve: While cooling slightly, whisk together the dipping sauce ingredients. Serve the shrimp toast hot and crispy.
💡 Chef's Tips
Use slightly stale bread as it absorbs less oil than fresh, soft bread. Don't over-process all the shrimp; keeping some hand-chopped chunks provides a much better 'bite' and texture. Maintain the oil temperature at 350°F; if it's too low, the bread will become greasy; if too high, the seeds will burn before the shrimp cooks. Always fry the shrimp-side first to 'seal' the mousse to the bread. If you don't have water chestnuts, finely diced celery or jicama provides a similar refreshing crunch.
🍽️ Serving Suggestions
Serve alongside a pot of hot Jasmine or Oolong tea to cleanse the palate. Pair with a crisp, chilled Riesling or a light lager beer. Include a side of pickled cucumbers and carrots for a bright, acidic contrast. Arrange on a platter with fresh cilantro sprigs and sliced red chilies for a pop of color. Serve as part of a larger Dim Sum spread with Har Gow (shrimp dumplings) and Char Siu.