Easy Shrimp Toast
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
| Ingredient | Quantity |
|---|---|
| Dijon mustard | 1/3 cup |
| Prepared horseradish | 2 tsp (drained) |
| Medium shrimp (cleaned & deveined) | 1/2 lb |
| Scallions (thinly sliced) | 2 |
| Large egg white | 1 |
| Fresh ginger (grated or minced) | 1 tsp |
| Toasted sesame oil | 1/2 tsp |
| Kosher salt | 3/4 tsp |
| Granulated sugar (optional) | 1/2 tsp |
| Fish sauce (optional) | 1/4 tsp |
| White bread (crusts removed) | 6 slices |
| Vegetable oil (for frying) | As needed |
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
- Make the sauce: Whisk together Dijon mustard and horseradish. Set aside.
- 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.
- Assemble toasts: Spread the shrimp mixture evenly on each bread slice. Cut each slice diagonally into 2 triangles (12 pieces total).
- Heat oil: In a large skillet, heat about 1/2 inch of vegetable oil over medium-high heat to 375°F (190°C).
- 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.
- 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.
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