📝 About This Recipe
A quintessential dim sum classic, this Shrimp Toast features a succulent, bouncy prawn paste spread over crisp white bread and fried to a perfect golden hue. Each bite delivers a satisfying crunch from toasted sesame seeds followed by the delicate, savory sweetness of ginger-scented seafood. It is the ultimate party appetizer that balances retro charm with sophisticated, umami-rich flavors.
🥗 Ingredients
Shrimp Mousse
- 1 lb Raw Shrimp (peeled, deveined, and patted very dry)
- 1/4 cup Water Chestnuts (finely minced for crunch)
- 1 large Egg White (to bind the mousse)
- 1 teaspoon Ginger (freshly grated)
- 1 clove Garlic (minced into a paste)
- 1 teaspoon Soy Sauce (light soy sauce preferred)
- 1 teaspoon Toasted Sesame Oil (for aromatic depth)
- 1 tablespoon Cornstarch (helps create a 'bouncy' texture)
- 1/4 teaspoon White Pepper (ground)
The Base and Coating
- 6-8 slices White Bread (thick-cut, slightly stale or toasted lightly)
- 1/2 cup White Sesame Seeds (untoasted)
- 2 cups Neutral Oil (vegetable or canola oil for frying)
For Garnish and Dipping
- 2 stalks Scallions (thinly sliced on a bias)
- 1/4 cup Fresh Cilantro (leaves only)
- 1/2 cup Sweet Chili Sauce (for serving)
👨🍳 Instructions
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1
Prepare the shrimp by ensuring they are completely dry; use paper towels to squeeze out any excess moisture to prevent a soggy mousse.
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2
Place two-thirds of the shrimp into a food processor and pulse until a smooth paste forms. Roughly chop the remaining one-third of the shrimp by hand into pea-sized chunks for texture.
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3
In a medium mixing bowl, combine the shrimp paste, chopped shrimp, minced water chestnuts, egg white, ginger, garlic, soy sauce, sesame oil, cornstarch, and white pepper.
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4
Using a pair of chopsticks or a spatula, stir the mixture vigorously in one direction for 2-3 minutes until it becomes sticky and emulsified. This 'slapping' technique ensures a bouncy texture.
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5
Remove the crusts from the bread slices and cut each slice into four triangles or squares.
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6
Spread a generous, even layer of the shrimp mixture (about 1/2 inch thick) onto each piece of bread, making sure to spread it all the way to the edges.
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7
Place the sesame seeds in a shallow bowl. Press the shrimp-side of each toast firmly into the seeds so they adhere in an even layer.
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8
Heat the neutral oil in a heavy-bottomed skillet or wok to 350°F (175°C). Use a thermometer to ensure the temperature stays consistent.
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9
Carefully place 3-4 pieces of toast into the hot oil, shrimp-side down first. Fry for 2 minutes until the sesame seeds are golden and the shrimp is cooked through.
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10
Flip the toast over and fry the bread side for 30-60 seconds until it is crisp and golden brown.
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11
Remove the toast with a slotted spoon and drain on a wire rack set over a baking sheet to keep the bottom from getting greasy.
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12
Repeat with the remaining batches, allowing the oil to return to temperature between each batch.
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13
Garnish with fresh scallions and cilantro while hot, and serve immediately with a side of sweet chili sauce.
💡 Chef's Tips
Always use raw shrimp; pre-cooked shrimp will result in a rubbery texture that won't bind to the bread. If your bread is very fresh, toast it lightly in the oven for 5 minutes at 300°F to dry it out so it absorbs less oil. Stirring the shrimp paste in one direction is a traditional Chinese technique that develops the proteins for that signature 'snap'. Don't overcrowd the pan, as this drops the oil temperature and leads to oily, soggy toast. For a spicy kick, add a teaspoon of sambal oelek or finely minced red chilies directly into the shrimp mousse.
🍽️ Serving Suggestions
Pair with a crisp, chilled Riesling or a cold Tsingtao beer to cut through the richness. Serve alongside a refreshing smashed cucumber salad with black vinegar and chili oil. Offer a variety of dipping sauces, such as hot mustard or a soy-ginger vinaigrette. Arrange on a slate platter with lemon wedges for a bright, citrusy finish.