Crispy Shrimp Toast Recipe
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Loading... - Emma Jackson
- 07 Mar 2023
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Shrimp toast might seem like a typically Chinese-American appetizer, something you'd typically find on a pu pu platter at the type of old-school restaurant that serves tiki drinks, but it turns out to be a Chinese creation. Authentic though it may be, it's admittedly not the healthiest dish on the menu, especially when deep-fried instead of baked. Even so, it's a super-tasty treat that's okay to indulge in every once in a while.
If you make shrimp toast at home instead of ordering takeout, it can actually be fairly budget-friendly since there's no reason not to use the smallest, cheapest shrimp you can find. As a bonus, the shrimpiest of shrimp may even come pre-peeled so they could save you some prep work. As for how the shrimp toast from this recipe compares to the restaurant version, recipe developer Catherine Brookes assures us, "It tastes just like takeout with loads of authentic Asian flavors packed in," and she also notes that it is "fun and surprisingly easy to make, too."
Gather the ingredients for the shrimp toast
You'll need shrimp to make shrimp toast, of course, and Brookes says there's "no problem using any type of shrimp here." She does say, though, that if you're using frozen ones you should first defrost them. You'll also need bread for the toast part, with Brookes recommending the store-bought, pre-sliced kind of white bread. As she explains, it's "generally the best option here due to each slice being a similar thickness." The other ingredients necessary for this recipe are green onions (both the green and white parts), cilantro, garlic, ginger, an egg white, soy sauce, sesame oil, sugar, sesame seeds, and sufficient vegetable oil to deep fry the toast.
Make the shrimp paste
Take the first 10 ingredients, these being the shrimp, onions, cilantro, garlic, ginger, egg, soy sauce, sesame oil, sugar, and salt, and combine them in a food processor. Puree the mixture until you have a smooth paste. No need to worry about over-processing here since you don't need the shrimp paste to retain any chunkiness. Read More…
