Chinese Style Shrimp Toast Recipes

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SHRIMP TOAST



Shrimp Toast image

Shrimp toast is a retro Chinese takeout classic. A flavorful mixture of ground shrimp spread onto bread and pan-fried until crispy--the perfect appetizer! This shrimp toast recipe makes 16 toasts--simply double or triple the recipe for larger groups!

Provided by Sarah

Categories     Appetizers

Time 30m

Number Of Ingredients 13

1 ounce pork fat ((30g, optional))
½ pound shrimp ((225g, peeled and deveined))
¼ cup chopped cilantro
2 scallions ((finely chopped))
1 teaspoon ginger ((grated))
1/4 teaspoon sesame oil
½ teaspoon sugar
½ teaspoon salt
2 teaspoons cornstarch
1 egg white
4 slices white sandwich bread
2 tablespoons toasted sesame seeds
Vegetable oil (for frying)

Steps:

  • If you're going the traditional route and using pork fat, add the pork fat to a food processor and process until smooth. Then add the shrimp, cilantro, scallions, ginger, sesame oil, sugar, salt, cornstarch and egg white. Process until smooth.
  • Divide the mixture among 4 slices of sandwich bread, spreading it evenly out to the ends. Sprinkle with sesame seeds, and lightly press the sesame seeds into the shrimp mixture. Cut each slice into quarters on a diagonal to create little triangles.
  • In a large nonstick or cast iron skillet, heat ⅛ inch of oil until shimmering. Fry the triangles in the skillet, shrimp-side down first, until golden--about 2-3 minutes.
  • Use a spatula to carefully turn them over, and fry the other side for about 1 minute. Transfer to paper towels to drain. Serve immediately!

Nutrition Facts : Calories 115 kcal, Carbohydrate 4 g, Protein 4 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 37 mg, Sodium 217 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

CHINESE STYLE SHRIMP TOAST



CHINESE STYLE SHRIMP TOAST image

Categories     Condiment/Spread     Fish     Appetizer     Fry     Christmas

Yield 2 dozen

Number Of Ingredients 11

1/2 pound shrimp, shelled deveined, freshly minced
6 water chestnuts finely minced
1 tablespoon finely minced scallion with top
1 1/2 teaspoons finely minced pared fresh ginger root
1 egg
1 tablespoon cornstarch
1 teaspoon dry sherry
1/4 teaspoon salt
/4 teaspoon sugar
6 slices firm crumbed white bread
1 cup vegetable oil

Steps:

  • Combine shrimps, water chestnuts, scallion and ginger root in medium bowl. Beat egg cornstarch, sherry, salt and sugar together in small bowl, add to shrimp mixture. Mix well. Trim crust from bread. Spread each slice with one sixth of the shrimp mixture spreading all the way to edges. Cut each slice into 4 fingers. Heat oil in 8 inch skillet to 375 degrees. Fry 4 pieces of shrimp, spread side down, 1 minute, turn. fry second side until golden about 1 minute. Drain on paper towel. Repeat with remaining pieces. Cool on wire racks. Wrap airtight in plastic wrap. Freeze up to 3 weeks. To serve heat oven to 350 degrees. Arrange shrimp toast in single layer on wire rack over baking pan. Bake until heated through 5 to 7 minutes.

SHRIMP TOAST



Shrimp Toast image

Shrimp toast is one of the tastiest bites at the dim sum table. I didn't actually like shrimp toast growing up, but when I finally got around to trying it, I couldn't believe how much flavor was packed into one tiny unassuming square. These are crunchy on the outside, soft in the middle and really dangerous because they are so so addictive.

Provided by Molly Yeh

Time 25m

Yield 12 servings

Number Of Ingredients 12

8 ounces raw shrimp, peeled, deveined and tails removed (the size does not really matter here)
1 large egg white
1 teaspoon sriracha, plus more for serving
1/2 teaspoon kosher salt
1/2 teaspoon toasted sesame oil
5 turns black pepper
2 cloves garlic, minced
2 scallions, trimmed and thinly sliced
1 stalk lemongrass, end trimmed, dry outer leaves discarded, bottom few inches of white part bruised with the back of a knife and finely minced
3 slices potato bread (or white bread), crusts removed
2 to 3 quarts neutral oil (vegetable or peanut are fine)
1 teaspoon sesame seeds

Steps:

  • Put the shrimp and egg white in a food processor and pulse until pasty but still a little chunky. Add the sriracha, salt, sesame oil, black pepper, garlic, scallions and lemongrass and pulse until just combined.
  • Divide the mixture among the bread slices and spread in an even layer to the edge. At this point, you can freeze the toasts while you heat the oil (although freezing is not totally necessary, it makes for cleaner cuts and easier handling).
  • Bring 1 1/2 inches of oil to 350 degrees F in a heavy-bottomed pot.
  • Cut each bread slice into 4 squares and sprinkle with the sesame seeds. Carefully place each piece shrimp-side down into the oil. Fry until golden, 2 to 3 minutes. Remove onto a rack or paper towel. Serve immediately drizzled with sriracha.

CHINESE PRAWN TOAST



Chinese Prawn Toast image

A popular and savory Chinese appetizer that's so very quick and easy to make. They're perfect for just about any occasion.

Provided by lutzflcat

Time 20m

Yield 12

Number Of Ingredients 16

8 ounces prawns, peeled and deveined
2 tablespoons sliced water chestnuts, drained
2 tablespoons green onions, chopped
2 teaspoons minced fresh ginger root
2 cloves garlic, minced
¼ teaspoon salt
¼ teaspoon white sugar
1 large egg white
1 tablespoon cornstarch
2 teaspoons low-sodium soy sauce
1 teaspoon rice vinegar
½ teaspoon sesame oil
½ cup vegetable oil for frying
6 slices white sandwich bread
2 teaspoons black sesame seeds
2 tablespoons sweet chili sauce

Steps:

  • Add prawns, water chestnuts, green onions, ginger root, garlic, salt, and sugar to a food processor.
  • Whisk egg white, cornstarch, soy sauce, rice vinegar, and sesame oil together in a small bowl and drizzle over the top of the shrimp mixture. Pulse until smooth, but not pureed, into a prawn mousse.
  • Trim crusts off the bread and equally spread the prawn mousse all the way to the edge of each bread slice. Cut diagonally into 12 halves, and lightly sprinkle with sesame seeds
  • Add oil to a 10-inch skillet so that it's about 1/2 inch deep, and heat to 375 degrees F (190 degrees C) over medium-high heat. Add 4 of the toasts, prawn-side down, not crowding the pan.
  • Fry until toast is golden brown, 30 to 45 seconds; flip and cook bread side for another 15 seconds. The toasts cook very quickly, so keep your eye on them. Repeat for next batch.
  • Transfer to a paper towel-lined rack and serve warm with sweet chili sauce.

Nutrition Facts : Calories 153.3 calories, Carbohydrate 8 g, Cholesterol 25.7 mg, Fat 11.8 g, Fiber 0.4 g, Protein 4.3 g, SaturatedFat 1.7 g, Sodium 204.6 mg, Sugar 1.5 g

SHRIMP TOAST RECIPE BY TASTY



Shrimp Toast Recipe by Tasty image

Shrimp toast is a classic Chinese dim sum dish. Fresh shrimp is ground into a paste flavored with soy sauce, rice wine vinegar, sesame oil, and sambal, then spread on bread triangles and fried to golden-brown perfection. Serve as an appetizer at your next gathering or part of a larger dim sum feast!

Provided by Tresha Lindo

Categories     Lunch

Time 30m

Yield 8 pieces

Number Of Ingredients 14

2 qt canola oil
16 shrimps, peeled and deveined
2 large egg whites
1 tablespoon soy sauce, plus more for serving
1 tablespoon rice wine vinegar
1 teaspoon toasted sesame oil
1 teaspoon granulated sugar
1 ½ teaspoons sambal
½ teaspoon garlic, grated
½ teaspoon fresh ginger, grated
½ teaspoon kosher salt
2 scallions, thinly sliced, white and green parts separated
4 slices white bread
¼ cup white sesame seeds

Steps:

  • Heat the oil in a large pot over medium heat until it reaches 350°F (180°C). Set a wire rack inside a baking sheet and place nearby.
  • In a food processor, combine the shrimp, egg whites, soy sauce, rice wine vinegar, sesame oil, sugar, sambal, garlic, ginger, salt, and scallion whites and pulse until smooth.
  • Trim the crusts off the bread, then cut diagonally into triangles.
  • Spread 2 tablespoons of the shrimp paste evenly over each triangle of bread. Sprinkle the sesame seeds over the shrimp paste.
  • Add the shrimp toasts, 3 at a time, to the hot oil, shrimp side down. Fry until the shrimp turns pink and the sesame seeds are light golden brown, about 2 minutes. Flip the toast over and fry on the other side until the bread is golden, about 1 minute. Transfer to the wire rack and let drain for 1 minute.
  • Garnish the shrimp toast with the scallion greens and serve with soy sauce for dipping.
  • Enjoy!

SHRIMP TOAST



Shrimp Toast image

These are so easy and so good! I don't need to get them at Leanne Chins anymore. The original came from the Ultimate Chinese cookbook. Edited to add warning about frying time.

Provided by Chef Patience

Categories     Chinese

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

4 slices white bread
8 ounces cooked peeled shrimp
1 tablespoon soy sauce
2 garlic cloves, crushed
1 teaspoon sesame oil
1 large egg
1 tablespoon sesame seeds, toasted
oil, for frying

Steps:

  • Remove crusts from the bread.
  • Using a food processor, blend shrimp, soy sauce, garlic, sesame oil and egg until a smooth paste has formed.
  • Spread paste evenly on top of bread.
  • Sprinkle bread with sesame seeds and press them into spread.
  • Cut bread from corner to corner twice, to form small triangles.
  • Heat oil in wok and fry toasts, sesame side up, for 4 to 5 min, until golden. WARNING: WATCH THEM CAREFULLY. THEY MAY TAKE CONSIDERABLY LESS THAN 4 MIN TO BECOME GOLDEN.
  • Drain toasts thoroughly.
  • Serve with sweet and sour sauce.
  • Enjoy!

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  • Rinse the shrimp with cold running water, pat dry with paper towels. Add the shrimp and all the ingredients in a food processor. Blend well until the shrimp becomes sticky like a mousse. Remove from the food processor and set aside.
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