Easy Chinese Shrimp Toast Baked With Sesame Seeds Recipes

SESAME SHRIMP TOAST (PRAWN TOAST)

Steps:

• Place the shrimp, egg white, garlic, ginger, soy sauce and sugar in a food processor and pulse to form a relatively smooth paste. Finely slice the spring onion and add to the mixture then pulse to combine.
• Cut each of the slices of bread into quarters, diagonally so that you get four triangles from each slice. Take roughly a teaspoonful of the mixture and spread it on one of the pieces of the bread, spreading flat and as far to the edges as you can. Repeat with the rest of the bread and the shrimp/prawn mixture.
• Sprinkle the sesame seeds over the shrimp side of the pieces of bread and gently press the seeds in to the mixture so they hold but stay on the top. I like to put all the pieces right next to each other so you can sprinkle on all at once. (Alternatively, you can add them by dipping in a dish with sesame seeds but this does mean you will need extra and have to discard any leftover)
• Heat some of the oil in a skillet/frying pan over a medium heat so that you have a thin layer over the pan (it's OK if your pan shape means it drifts to the side if you can put the pieces in so they sit in the oil).
• Fry the pieces of bread in batches, shrimp side down first. Cook for around 3-4 minutes until the sesame seeds are just starting to brown and you can see the shrimp/prawn has changed color and is cooked.
• Turn the bread and cook around another 2-3 minutes to crisp gently on the underside. Remove and drain on kitchen paper.
• Repeat with the next batch or batches as needed then serve while still warm.

SHRIMP TOAST

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!

SESAME SHRIMP TOASTS

Steps:

• Make the shrimp paste: Process the egg white, ginger, garlic, 1 tablespoon of the soy sauce, 1 tablespoon of the sesame oil, the sherry, 3/4 teaspoon salt, 1/2 teaspoon of the brown sugar and several grinds of pepper in a food processor until all the ginger and garlic are pureed. Add the shrimp, and pulse until a thick paste forms. Transfer to a medium bowl, and fold in 2/3 of the scallions, the celery, water chestnuts and sesame seeds. (The shrimp paste can be refrigerated for up to 1 day.)
• Trim the crusts from the bread, and evenly divide the shrimp paste among the slices (about 2 heaping tablespoons each). Spread out into an even layer that completely covers the bread.
• Make the dipping sauce: Whisk together the remaining 2 tablespoons soy sauce, 1 teaspoon sesame oil and 1 teaspoon brown sugar, the lemon juice and a large pinch of salt in a small bowl.
• Fry the toasts: Line a baking sheet with paper towels. Fill a large, wide skillet with straight sides, with about 1 inch of vegetable oil. Attach a deep-fry thermometer to the skillet, and bring the oil to 375 degrees F over medium heat. Being careful of the hot oil splashing, put 5 to 6 shrimp toasts in the oil shrimp-side down and fry until the shrimp and the edges of the bread are golden brown, 2 to 3 minutes. Flip the pieces, and continue to fry until the bottoms are golden brown, about 1 minute more. (Adjust the heat as needed to maintain the temperature.) Transfer the shrimp toasts to the prepared baking sheet, and dab the tops with a paper towel to absorb some of the excess oil. Sprinkle the toasts all over with the remaining scallions and some sesame seeds and salt. Cut each toast into 4 triangles, and serve hot with the dipping sauce on the side.

SESAME PRAWN TOAST

Steps:

• Put the prawns, garlic, ginger, egg white, sugar and soy in a food processor and blitz to a paste. Stir in the spring onion. Scrape into a bowl, cover and chill for 30 mins.
• Brush one side of each piece of bread with sesame oil. Spread the prawn mixture on top, taking it right to the edges of the bread. Brush the beaten egg carefully over the top and sides and sprinkle liberally with sesame seeds so they stick all over.
• Heat 2-3cm oil in a sauté pan or deep frying pan until hot, and cook each piece of bread (it's easier to cook one at a time), unspread-side down for 1½ mins, then carefully turn over and cook for 1-2 mins on the prawn side or until the sesame seeds are golden and the prawn paste cooked through. Cut each piece into four triangles. Serve with soy sauce (or a sweet & sour sauce) for dipping, if you like.

BAKED SHRIMP TOASTS

Steps:

• Preheat oven to 400°F.
• Line a baking sheet with aluminum foil or parchment paper.
• Place bread on baking sheet and brush with oil.
• Bake 5 minutes (oil side up).
• Set tray aside to cool.
• In a medium bowl beat the garlic chili pepper sauce and egg.
• Add shrimp, scallions, garlic and cilantro.
• Mix well.
• Flip bread over and spoon shrimp mixture on top, spreading evenly to edges.
• Sprinkle with sesame seeds, and using a pastry brush, dab shrimp with oil.
• Bake 10 minutes.
• Cut each bread slice into 4 triangle or square shaped pieces and serve.
• *For ease of entertaining; the filling can be prepared the day before and refrigerated, as well as the first baking of bread. Store cooled bread on its tray or in a plastic bag.