Shrimp Toast
These crispy Chinese shrimp toasts are popular appetizers and snacks! They would make a great attention to your Chinese New Year menu, Olympic party, game night, or any night you want to make a homemade Chinese meal.
Servings: 12 triangles
Calories: 132kcal
Ingredients
- 8 ounces wild gulf shrimp peeled and deveined
- 1 egg white
- 1 tablespoon low-sodium soy sauce
- 4 scallions finely sliced
- 2 teaspoons cornstarch
- 2 teaspoons sesame oil
- 1 tablespoon grated ginger
- 2 cloves garlic finely minced/crushed
- ½ teaspoon kosher salt
- 6 slices white sandwich bread crusts removed, split into 12 triangles
- ½ cup sesame seeds optional
- ¼ cup vegetable or canola oil or as needed
- Thai sweet chili sauce for dipping
Instructions
- Combine shrimp, egg white, soy sauce, scallions, sesame oil, ginger, garlic, and salt in the bowl of a food processor. Pulse until finely chopped, but not pureed. Scrape down the sides of the bowl as needed. If you don’t have a food processor, you can mince the shrimp with a knife and mix everything else together by hand in a bowl.
- Spread mixture evenly over one side of each piece of bread, spreading all the way to the edge. Dip shrimp side into sesame seeds to coat, if desired (or you can make half with sesame seeds and half without for a nice contrast).
- Pour oil into a heavy-bottom skillet and place over medium-high heat.
- In batches, carefully place triangles shrimp-side down and fry until the bottom and edges are golden brown, about 2 minutes. Flip triangles over and fry for an additional 2 minutes. Drain on a paper towel-lined plate and repeat with the remaining toasts. Serve warm with Thai sweet chile sauce for dipping.
Nutrition
Serving: 1triangle | Calories: 132kcal | Carbohydrates: 7g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Cholesterol: 27mg | Sodium: 108mg | Potassium: 34mg | Fiber: 1g