Easy Shrimp Toast

Crispy, golden shrimp toasts are a perfect fusion of East and West. This dish blends Chinese shrimp paste with lightly toasted white bread, making it a popular appetizer around the world.

Ingredients Table

Ingredients Description

The star ingredient, shrimp, is blended into a smooth paste with scallions, ginger, and seasonings to create a savory spread. Dijon mustard and horseradish make a tangy dipping sauce. Bread slices act as the perfect crispy base, fried until golden brown for ultimate crunch.

Cooking Instructions

1. Make the sauce: Whisk together Dijon mustard and horseradish. Set aside.
2. Prepare the shrimp paste: Remove shrimp tails and pulse in a food processor into a sticky paste. Add most of the scallions, egg white, ginger, sesame oil, salt, and optional ingredients. Blend until combined.
3. Assemble toasts: Spread the shrimp mixture evenly on each bread slice. Cut each slice diagonally into 2 triangles (12 pieces total).
4. Heat oil: In a large skillet, heat about 1/2 inch of vegetable oil over medium-high heat to 375°F (190°C).
5. Fry: Carefully place shrimp side-down into oil. Fry 1–2 minutes, flip and cook the other side for another 1–2 minutes until golden and crispy.
6. Drain and serve: Remove toasts onto paper towels to drain. Garnish with reserved scallions and serve with the prepared sauce.

Nutrition Info (Approx. per serving)

• Calories: 180
• Protein: 10g
• Fat: 9g
• Carbohydrates: 14g
• Sugar: 1g
• Sodium: 520mg

Cooking Tips

• Make sure the shrimp paste is sticky enough to hold on the bread.
• Fry in small batches to avoid overcrowding the pan.
• You can make the shrimp paste ahead of time and refrigerate for up to a day.
• For extra flavor, lightly season the bread with garlic powder before spreading the shrimp.

Black Pepper Chicken

This spicy, saucy, and tasty Chinese-style chicken is perfect for a quick dinner or meal prep. The chicken is soft, juicy, and full of flavor!

Ingredients Table

Ingredients Description

Chicken: Boneless, skinless chicken breast is used for easy cooking and soft texture.
Cornstarch: Used for marination and to make the chicken crispy.
Sauces: Soy sauce, oyster sauce, and rice wine add rich, umami flavor.
Vegetables: Bell pepper and celery add crunch and color to the dish.
Garlic & Scallions: Add strong aroma and taste to the stir fry.
Oil: Any neutral oil like canola or vegetable oil is perfect for frying.

Cooking Instructions

1. Marinate the Chicken: Mix soy sauce, rice wine, sesame oil, garlic, pepper, salt, and 6 Tbsp of cornstarch. Add chicken and coat well. Let it sit for 15–20 minutes.
2. Make Sauce: In another bowl, mix all sauce ingredients and keep aside.
3. Fry Chicken: Coat marinated chicken with remaining 6 Tbsp cornstarch. Heat oil in a pan or wok. Fry chicken in batches for 4–5 minutes until crispy and golden. Remove to a paper towel.
4. Stir-Fry Vegetables: In the same wok, add oil and cook bell peppers and celery with a pinch of salt for 2 minutes on high flame.
5. Add Garlic & Scallions: Add sliced garlic and white part of scallions. Cook 2 more minutes, stirring often.
6. Add Sauce & Chicken: Pour in sauce and let it boil until it reduces by half (about 3 minutes). Add chicken back to the wok in batches and coat with sauce.
7. Serve: Garnish with scallion greens and serve hot with steamed rice.

Nutrition Info (Approx. per serving)

• Calories: 360
• Protein: 25g
• Carbs: 22g
• Fat: 18g
• Fiber: 2g
• Sodium: 780mg

Cooking Tips

• Use freshly ground black pepper for stronger flavor.
• Don’t overcrowd the pan while frying chicken—cook in batches.
• If you don’t have a wok, a large nonstick pan works well.
• Prep all ingredients before starting to cook for fast stir-frying.

Carrot & Chickpea Veggie Burger

Bite into a vibrant and flavorful Carrot Chickpea Veggie Burger that’s perfect for a guilt-free meal. This scrumptious patty is packed with wholesome ingredients and a delightful crunch, making it a must-try for veggie lovers!

Ingredients Table

Optional Burger Toppings

• Whole wheat burger buns
• Sliced tomato
• Butter lettuce
• Sliced red onion
• Sliced avocado
• Mustard (to taste)

About the Ingredients

This veggie burger combines protein-rich chickpeas and hearty oats for a filling and nutritious patty. Carrots add natural sweetness and crunch, while red onions and garlic powder enhance the flavor. The lemon juice gives the burger a zesty brightness, and olive oil helps to bring everything together and achieve a crisp exterior when cooked.

Cooking Instructions

1. In a food processor, add chickpeas, oats, carrots, red onion, egg, salt, pepper, garlic powder, and 1 teaspoon olive oil. Pulse until the mixture is mostly smooth but still has some texture.
2. Add lemon juice and pulse again until fully combined.
3. Form the mixture into 6 equal-sized patties using your hands.
4. Heat 1 tablespoon olive oil in a non-stick skillet over medium-high heat.
5. Cook patties for 4–5 minutes on each side, or until they are golden brown and slightly crispy.
6. Toast burger buns if desired, and assemble with lettuce, tomato, red onion, avocado, and mustard.
7. Serve immediately and enjoy your homemade veggie burgers!

Nutrition Info (Approx. per Serving)

• Calories: 230 kcal
• Protein: 8 g
• Carbohydrates: 30 g
• Fat: 9 g
• Fiber: 6 g
• Sodium: 400 mg

Cooking Tips

• If the mixture feels too wet to shape, add more oats 1 tablespoon at a time until it firms up.
• For extra flavor, add smoked paprika or cumin to the mix.
• You can bake the patties at 375°F (190°C) for 20 minutes (flipping halfway) for a lower-oil option.
• These patties freeze well—store uncooked patties in an airtight container between parchment layers for up to 1 month.