appetizer | pescatarian | dairy free
It’s crispy, savory, and dangerously snackable. The kind of thing that disappears the second it hits the table.
Chef Mei Lin actually served shrimp toast at the Sunday Grand Tasting in Ojai Food & Wine. It’s one of her signature dishes and honestly one of the best shrimp toasts I’ve ever had. Seeing hers reminded me of my own recipe, so I wanted to share it with you guys.
Maybe one day I’ll upgrade mine to something as good as Mei’s.
Recipe below.
Shrimp Toast
If you have never has shrimp toast from a Chinese restaurant, you HAVE to try these. Crispy bread, juicy plump shrimp and a sweet and sour dipping sauce to dunk them in.
Ingredients
Method
Shrimp Toast
- Take about half the shrimp and slice into small chunks. Take the other half and finely mince into a paste.
- Combine both cuts of shrimp into a large bowl with sliced scallion, salt, white pepper, sugar, sesame oil, fish sauce, corn starch, and egg white.
- Mix thoroughly using chopsticks or your hands until all the ingredients stick together into a nice formation. Set mixture aside.
- Cut bread into the shape of your preference; triangles, squares, or rectangles.
- Spread a healthy amount of the shrimp mixture on a slice of bread and top it with another slice of bread to make a little sandwich. Smooth out the edges of the sandwich with a knife. Repeat for the remaining sandwiches.
- Heat up a half inch of oil into a pan to 350ºF.
- Place 4 or 5 sandwiches into the hot oil for about one minute on each side until golden brown. Once done, place the sandwiches on a resting rack.
- Repeat step 7 for the remaining sandwiches.
Sweet & Sour Sauce
- Mix cornstarch and water in a small bowl.
- Combine sugar, vinegar, sambal, fish sauce, and cornstarch mixture into a small pot. Whisk and bring to a boil.
- Remove from heat and set aside to cool. **If you would like your sauce to be less tangy, you can let the sauce simmer for an additional few minutes.
