Hey there! I’m absolutely obsessed with shrimp toast and can’t wait to share everything you need to know about this amazing appetizer. If you’ve ever wondered what makes these crispy little bites so irresistible you’re in the right place! Let’s dive into the delicious world of shrimp toast together.
What Exactly is Shrimp Toast?
Shrimp toast (also called prawn toast) is a beloved Chinese-American appetizer that combines minced shrimp spread on bread and then fried to crispy perfection. It’s basically the perfect fusion of East meets West that originated in Hong Kong and became super popular in Chinese restaurants across America by the mid-20th century.
The Key Components
The Shrimp Mixture
The star of the show is a flavorful paste made from
- Fresh shrimp (peeled and deveined)
- Aromatics (scallions, ginger, garlic)
- Seasonings (soy sauce, sesame oil)
- Binders (egg whites, cornstarch)
- Fresh herbs (cilantro)
The Bread Base
- White sandwich bread is the most common choice
- Cut into triangles for easy handling
- Some fancy versions use:
- Brioche
- Milk bread
- Potato bread
- Challah
The Secret Ingredients That Make It Special
Here’s something most people don’t know – traditional shrimp toast often includes a bit of pork fat! I learned this cool trick from researching old-school recipes. The pork fat (about 30% ratio to meat) adds incredible flavor without changing the texture. But don’t worry if you wanna skip it – the toast will still taste amazing!
How It’s Made (The Simple Version)
-
Make the shrimp paste
- Blend shrimp and seasonings until smooth
- Should be sticky enough to spread
-
Prepare the bread:
- Spread shrimp mixture evenly
- Optional: sprinkle with sesame seeds
- Cut into triangles
-
The cooking magic:
- Pan-fry until golden brown
- Shrimp side goes down first
- Flip once to crisp the bread side
Pro Tips for Perfect Shrimp Toast
- Pat your shrimp really dry before processing
- Chill the paste for better spreading
- Don’t skimp on the oil temperature
- Fry in small batches
- Drain on paper towels
- Season with salt while hot
Common Variations You’ll Find
The Classic Version
- Plain shrimp paste on bread
- Simple seasonings
- Pan-fried until crispy
Sesame-Crusted
- Coated with sesame seeds
- Extra crunchy texture
- Nuttier flavor profile
Modern Twists
- Added cheese fillings
- Spicy versions with sriracha
- Panko-crusted varieties
- Avocado toppings
Serving Suggestions
These babies are best served:
- Hot and fresh from the pan
- With sweet chili sauce
- Alongside other dim sum
- As a party appetizer
- With cocktails or beer
Why I Love Making These at Home
Making shrimp toast at home is actually way easier than you might think! Plus, you can:
- Control the oil amount
- Adjust seasonings to taste
- Make them fresher than takeout
- Save some serious money
- Impress your friends!
Common Questions People Ask
Q: Can I make these ahead?
A: You can prep the shrimp paste a day ahead, but fry just before serving for best results.
Q: Should I remove the bread crusts?
A: It’s totally up to you! I keep them on to reduce waste and they help hold everything together.
Q: Can I freeze them?
A: Yes! Freeze before frying, then fry straight from frozen.
Health Considerations
Let’s be real – shrimp toast isn’t exactly health food. But you can make it better by:
- Using whole grain bread
- Air frying instead of deep frying
- Loading up on the herbs
- Serving with veggie sides
Where to Find the Best Shrimp Toast
If cooking isn’t your thing, try these spots:
- Din Tai Fung
- PF Chang’s
- Local dim sum restaurants
- Chinese takeout spots
My Final Thoughts
Shrimp toast is one of those perfect appetizers that everyone seems to love. It’s crispy, savory, and just fancy enough to feel special without being complicated. Whether you’re making it at home or ordering out, it’s definitely worth trying if you haven’t already!
Remember, the best shrimp toast is the one you enjoy eating – so don’t be afraid to experiment with different variations and make it your own. Happy cooking, friends!
Got any questions about shrimp toast? Drop them in the comments below – I’d love to help!
#ChineseFood #Appetizers #Cooking #FoodBlog #RecipeTips
I’ve been making versions of this shrimp toast recipe for years.
To my surprise I have never ever made them “covered” with two pieces of bread surrounding the shrimp mixture! So I am making this for the fam one day, and my kid who loves the crunchy bread says I should make it crunchier and add more bread. I immediately in my head dismissed this suggestion as outrageous, but then I thought about it and said, “Why not”???
Well, the result was awesome. And the simple fact is that this little tasty treat is a 12-month-a-year delicious plateful of awesome.
In many parts of the country there are live local shrimp in markets, and this is a great change-of-pace dish. I have also tried this with lobster, and it works beautifully as well. Let the lobster come to room temperature. Dip the lobster in boiling water for 1 minute. Remove and plunge into an ice bath, crack the shells carefully and you can remove the raw meat for many uses including this one if you are so inclined.
Crispy Shrimp Toast Sandwiches
- 8 ounces of peeled and deveined shrimp, minced fine
- 1 lightly beaten egg white
- 1 teaspoon toasted sesame oil
- 2 tablespoons minced garlic chives or scallions
- 1/2 teaspoon sugar
- 2 teaspoon soy sauce
- 1 tablespoon finely minced ginger
- 2 teaspoon rice wine
- Wonder Bread
- Corn starch
- 2 eggs, beaten
- 1/2 cup peanut oil
For the shrimp paste: Smash and re-mince the shrimp with the side of a cleaver to make a coarse ‘paste’. Combined all the ingredients and refrigerate for a few hours or overnight.
Remove crusts from slices of Wonder Bread, leaving three-inch-square pieces. Spread some shrimp mixture on one piece of bread. Cover with another.
Dip “sandwiches” in some beaten egg, then dredge lightly in corn starch. Heat oil in small pan and fry several shrimp toasts on each side until browned.
Serve with the dipping sauce of your choice. I am digging this with soy sauce mixed with chili crisp, or chamoy sauce and hot Chinese mustard.