Description
Crispy Shrimp Toast is a flavorful and crunchy appetizer featuring a shrimp mixture spread on bread, coated with toasted sesame seeds, and pan-fried to golden perfection. Served with a sweet and spicy dipping sauce, this dish combines savory seafood with spicy, tangy notes for an irresistible starter that’s perfect for parties or a tasty snack.
Ingredients
Dipping Sauce
- 3 tablespoons sweet chili sauce
- 2 tablespoons soy sauce
- 2 teaspoons Chinese black vinegar (or rice vinegar)
- 1 to 3 teaspoons Sambal Oelek (or your favorite hot sauce)
Shrimp Toast
- 1/2 pound shrimp (any size, peeled and deveined)
- 1 large egg white
- 2 teaspoons soy sauce
- 2 scallions (white and green parts, finely chopped, plus more for serving)
- 3 tablespoons chopped cilantro
- 2 teaspoons cornstarch
- 2 teaspoons toasted sesame oil
- 1 medium clove garlic (grated or minced)
- 1 teaspoon finely grated fresh ginger
- 4 slices white sandwich bread (crusts removed, if desired)
- 1/4 cup toasted sesame seeds
- Peanut oil (vegetable or canola oil can be used) for frying
Instructions
- Make the dipping sauce: In a small bowl, stir together the sweet chili sauce, soy sauce, Chinese black vinegar, and Sambal Oelek. Mix well and set aside to allow the flavors to meld.
- Prepare the shrimp mixture: In the bowl of a food processor, combine the shrimp, egg white, soy sauce, scallions, chopped cilantro, cornstarch, toasted sesame oil, garlic, and grated ginger. Pulse the mixture on and off until mostly smooth but still slightly textured with small chunks of shrimp for a good bite.
- Assemble the shrimp toasts: Divide the shrimp mixture evenly among the slices of sandwich bread, spreading it all the way to the edges. Generously sprinkle each slice with toasted sesame seeds. Place the prepared bread slices in the freezer while heating the oil to help firm them up for cleaner cutting and easier handling.
- Heat the frying oil: In a large nonstick or cast-iron skillet, pour oil to about 1/8 inch depth and heat over medium-high heat until shimmering but not smoking.
- Cut and fry the shrimp toasts: Remove the toasts from the freezer and cut each slice diagonally into four triangles. Fry the triangles, shrimp-side down first, in batches as needed. Cook for about 2 to 3 minutes until golden and crisp, then carefully flip and fry the other side for about 1 to 2 minutes until the bread is golden brown and the shrimp is cooked through.
- Drain and serve: Transfer fried shrimp toasts to a paper towel-lined plate to drain excess oil. Serve immediately with the prepared sweet and spicy dipping sauce, garnished with extra chopped scallions if desired.
Notes
- Freezing the assembled shrimp toasts before frying helps prevent the topping from sliding off and ensures cleaner cuts.
- You can adjust the heat level of the dipping sauce by varying the amount of Sambal Oelek or your preferred hot sauce.
- Use white sandwich bread for a light, crispy texture, but whole wheat bread can be used as a healthier alternative.
- To make ahead, fry the toasts until just golden, freeze in a single layer, then re-fry briefly to crisp before serving.
- Vegetable, canola, or peanut oil can be used for frying; peanut oil helps add a nice flavor and withstands high heat well.
