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How To Make Shrimp Toast

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How To Make Shrimp Toast
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Chinese Shrimp Toast recipe. Fried shrimp and herbs, on a crispy bottomed slice of fried bread. A succulent hot canapĂ©, or as an accompaniment to Asian soups. Enlarge Chinese Shrimp Toast recipe. Fried shrimp and herbs, on a crispy bottomed slice of fried bread. A succulent hot canapé, or as an accompaniment to Asian soups.
Serves:
4 to 6
Preparation Time:
10 minutes
Cooking Time:
10 minutes
Total Time:
20 minutes

Step 1: You will need:

  • 6 slices of white bread, crusts removed and cut into squares
  • 350 g shrimp, shelled and deveined
  • quarter of a napa cabbage, shredded
  • 2 scallions or green onions, sliced
  • 2 tsp grated ginger
  • 1 tbsp sesame oil
  • 1 tbsp rice wine, or sherry
  • 1 egg, beaten
  • 2 tbsp coriander, chopped
  • 2 tsp corn starch
  • 700 ml vegetable oil, or as much as needed to deep-fry
  • salt and pepper
  • 1 saucepan
  • 1 food processor
  • 1 spoon
  • 2 bowls
  • 2 trays, 1 lined with kitchen towel
  • 1 slotted spoon

Step 2: Preheat the oil

Place a pan on a medium-high heat. Add the oil and allow to get hot enough for frying the bread.

Step 3: Prepare the prawn mix

Take a large bowl and add the shrimps, cabbage, onion, ginger, sesame oil, rice wine, coriander, egg and lastly the corn starch. Season with salt and pepper and mix together to combine.

Step 4: Purée

Add a few spoonfuls of the mix into the blender. Pulse a few times, then blend for a few seconds into a rough paste. Continue to blend until all the mix is used.

Step 5: Spread the paste

Put a generous dollop of the paste onto each piece of bread and spread it evenly using the back of your spoon. When you finish, place them onto a tray.

Step 6: Fry

Once your oil is ready to fry, place a few of the shrimp breads, paste side down into the oil. Fry for roughly 1 minute each side. Turn them over, when you see the edges turn a golden brown. Remove them and place them onto a tray lined with kitchen roll to drain.

Step 7: Serve

Serve immediately, with a slice of lime as an optional extra. This tasty canapé goes well with Asian soups.
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Tips & Comments
  3. gstewa2

    I watched this today and made them, they were soooo easy to make and were delicious...I would go a little heavier on the ginger and rice wine next time though. Some recipes say to dry out the bread first but that is not necessary. I sprinkled raw sesame seeds on top before frying and they really added to the flavor.

  5. Anonymous

    I'm starving now watching all this.

  6. Anonymous

    so much oil...

  7. Anonymous

    Enjoy

  8. Sophannieta

    P.S. they taste really good dipped in mayo or in a black pepper and lime sauce...(tbsp of black pepper and a fair amount of lime juice to water it down--to your own taste)

  9. Sophannieta

    In cambodia we make this with beef or pork...season it how ever you'd like...I find using a baguette type bread give it a nice texture.

  10. Anonymous

    I have always been curious how these were made. The presentation was easy to follow and I shall enjoy making this for my friends. The narrator did, however, make an error when she said 2 tablespoons of corn starch, as the typed amount on the screen was 2 teaspoons. There is a huge difference in these measurements and I wouldn't want anyone to make this error.