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.
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.
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.
Spread 1–2 tablespoons of shrimp mixture onto each bread slice (about ½-inch thick).
Press a few sesame seeds onto the shrimp side.
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.
Sprinkle with reserved scallions and more sesame seeds.
Serve warm with your choice of dipping sauce.
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.
Dry sparkling wine or Riesling
A cold Korean pear soda or ginger spritz for a non-alcoholic match
4 servings