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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.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 4
Ingredients Method

Ingredients
  

Shrimp Toast (Serves 4)
  • 1 lb shrimp (peeled)
  • 1 whole scallion (thinly sliced)
  • 1 tsp salt (start with ½ tsp if using salt other than Diamond Crystal)
  • ⅛ tsp white pepper (ground)
  • ½ tsp sugar
  • ½ tsp sesame oil
  • 1 tsp fish sauce
  • 2 tsp corn starch
  • 1 egg white
  • 6 slices white bread (crusts removed)
  • neutral oil for frying
Sweet & Sour Sauce (Makes 1 cup)
  • ⅓ cup white or rice wine vinegar
  • ⅓ cup sugar
  • 2 tbsp sambal (add more if you want extra spice)
  • 2 tsp fish sauce
  • ⅓ cup water
  • 2 tsp corn starch

Method
 

Shrimp Toast
  1. Take about half the shrimp and slice into small chunks. Take the other half and finely mince into a paste.
  2. 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.
  3. Mix thoroughly using chopsticks or your hands until all the ingredients stick together into a nice formation. Set mixture aside.
  4. Cut bread into the shape of your preference; triangles, squares, or rectangles.
  5. 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.
  6. Heat up a half inch of oil into a pan to 350ºF.
  7. 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.
  8. Repeat step 7 for the remaining sandwiches.
Sweet & Sour Sauce
  1. Mix cornstarch and water in a small bowl.
  2. Combine sugar, vinegar, sambal, fish sauce, and cornstarch mixture into a small pot. Whisk and bring to a boil.
  3. 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.