A twist on a popular dim sum and street food snack, this spicy shrimp toast is crispy on the outside, tender on the inside, and packed with flavor. Made by spreading a shrimp and spice mixture on sliced bread, then shallow-frying until golden and topped with toasted sesame seeds and fresh scallions, it’s crunchy, bold, and highly addictive.
Yields4 ServingsPrep Time20 minsCook Time15 minsTotal Time35 mins
For the Shrimp Paste
8ozraw shrimp (peeled, deveined)
1egg white
2clovesgarlic, minced
1tspfresh ginger, grated
1tbspsoy sauce
1tbspsesame oil
1 ½tspsriracha or chili garlic sauce (adjust for heat)
1tsprice vinegar
2scallions, thinly sliced (reserve half for garnish)
Salt and pepper to taste
Optional: ½ tsp sugar for balance
For the Toast
4slices white sandwich bread or brioche (slightly stale is perfect)
White or black sesame seeds for topping
Oil for frying (vegetable or peanut oil)
Make the Shrimp Paste
1
In a food processor, pulse shrimp until coarsely chopped.
Add egg white, garlic, ginger, soy sauce, sesame oil, sriracha, vinegar, half the scallions, and a pinch of salt and pepper.
Pulse to form a smooth, sticky paste. Taste a tiny bit sautéed in a pan to adjust seasoning if needed.
Prep the Bread
2
Trim crusts from bread and cut each slice into 3 rectangles or triangles.
Lightly toast bread if it feels too soft—it should be slightly dry to hold the topping.
Assemble the Toasts
3
Spread 1–2 tablespoons of shrimp mixture onto each bread slice (about ½-inch thick).
Press a few sesame seeds onto the shrimp side.
Fry the Toasts
4
In a wide skillet, heat ¼ inch of oil over medium heat.
When shimmering, gently place the toasts shrimp-side down. Fry for 2–3 minutes, then flip and cook the bread side for another 1–2 minutes, until golden brown and cooked through.
Drain on paper towels or a rack.
Garnish & Serve
5
Sprinkle with reserved scallions and more sesame seeds.
Serve warm with your choice of dipping sauce.
Tips for Success
6
Fry shrimp-side down first to seal the topping and get a beautiful crust.
Keep oil at a steady medium heat—too hot and the bread burns before shrimp cooks.
These are best fresh but can be prepped and fried just before guests arrive.
Wine & Beverage Pairing
7
Dry sparkling wine or Riesling
A cold Korean pear soda or ginger spritz for a non-alcoholic match
Ingredients
For the Shrimp Paste
8ozraw shrimp (peeled, deveined)
1egg white
2clovesgarlic, minced
1tspfresh ginger, grated
1tbspsoy sauce
1tbspsesame oil
1 ½tspsriracha or chili garlic sauce (adjust for heat)
1tsprice vinegar
2scallions, thinly sliced (reserve half for garnish)
Salt and pepper to taste
Optional: ½ tsp sugar for balance
For the Toast
4slices white sandwich bread or brioche (slightly stale is perfect)
White or black sesame seeds for topping
Oil for frying (vegetable or peanut oil)
Directions
Make the Shrimp Paste
1
In a food processor, pulse shrimp until coarsely chopped.
Add egg white, garlic, ginger, soy sauce, sesame oil, sriracha, vinegar, half the scallions, and a pinch of salt and pepper.
Pulse to form a smooth, sticky paste. Taste a tiny bit sautéed in a pan to adjust seasoning if needed.
Prep the Bread
2
Trim crusts from bread and cut each slice into 3 rectangles or triangles.
Lightly toast bread if it feels too soft—it should be slightly dry to hold the topping.
Assemble the Toasts
3
Spread 1–2 tablespoons of shrimp mixture onto each bread slice (about ½-inch thick).
Press a few sesame seeds onto the shrimp side.
Fry the Toasts
4
In a wide skillet, heat ¼ inch of oil over medium heat.
When shimmering, gently place the toasts shrimp-side down. Fry for 2–3 minutes, then flip and cook the bread side for another 1–2 minutes, until golden brown and cooked through.
Drain on paper towels or a rack.
Garnish & Serve
5
Sprinkle with reserved scallions and more sesame seeds.
Serve warm with your choice of dipping sauce.
Tips for Success
6
Fry shrimp-side down first to seal the topping and get a beautiful crust.
Keep oil at a steady medium heat—too hot and the bread burns before shrimp cooks.
These are best fresh but can be prepped and fried just before guests arrive.
Wine & Beverage Pairing
7
Dry sparkling wine or Riesling
A cold Korean pear soda or ginger spritz for a non-alcoholic match
