Shrimp toast is the latest addition to our compendium of retro Chinese takeout recipes. A flavorful mixture of ground shrimp seasoned with scallions, cilantro, and ginger is spread onto slices of white sandwich bread, and then pan-fried. I’d be hard-pressed to think of a more obvious fusion between Chinese and American influences than this crispy, tasty appetizer.
I’ll admit that before I began developing this recipe, I’d never actually ever tried shrimp toast (gasp!). It was a process of discovery for me, and my dad gave me a lot of guidance. Apparently, when his father––my grandpa––used to run a Chinese takeout restaurant, his shrimp toast recipe was legendary.
The secret?
Pork fat. Of course.
My grandpa would add fatty pork to the shrimp mixture––a 70/30 fat to meat ratio. He would add just enough of it to flavor the shrimp toast, but not so much as to change the texture of the shrimp mixture.
For this recipe, I used about an ounce of pork fat. If you’d rather not use it, you can just leave it out––just go with your gut!
Another note––many cooks making shrimp toast choose to cut the crusts off the bread, but I am pretty against this. It’s a waste of bread! I also find that the crust provides a good edge to hold the filling onto the bread itself. If you really want to cut the crusts off though, just do it before you spread on the shrimp mixture, and whizz them up in a food processor to make breadcrumbs. You can then store them in the freezer and pull them out anytime you need to make meatballs, meatloaf, or any other dish in need of some breadcrumb lovin’.
These shrimp toasts make for an excellent party appetizer with beer or cocktails. Definitely New Year’s Eve party appetizer material. This recipe makes 16 little triangle toasts, but you can double or triple the recipe for a larger party!
You’ll need:
- 1 ounce pork fat (optional)
- ½ pound shrimp, peeled and deveined
- ¼ cup chopped cilantro
- 2 scallions, finely chopped
- 1 teaspoon grated ginger
- 1/4 teaspoon toasted sesame oil
- ½ teaspoon sugar
- ½ teaspoon salt
- 2 teaspoons cornstarch
- 1 egg white
- 4 slices white sandwich bread
- 2 tablespoons toasted sesame seeds
- Vegetable oil, for frying
If you’re going the traditional route and using pork fat, add the pork fat to a food processor and process until smooth.
Then add the shrimp, cilantro, scallions, ginger, sesame oil, sugar, salt, cornstarch and egg white.
Process until smooth.
Divide the mixture among 4 slices of sandwich bread, spreading it evenly out to the ends.
Sprinkle with sesame seeds, and lightly press the sesame seeds into the shrimp mixture.
Cut each slice into quarters on a diagonal to create little triangles.
In a large nonstick or cast iron skillet, heat ⅛ inch of oil until shimmering. Fry the triangles in the skillet, shrimp-side down first, until golden––about 2-3 minutes.
Use a spatula to carefully turn them over, and fry the other side for about 1 minute.
Transfer to paper towels to drain. Serve immediately!
Shrimp Toast
Ingredients
- 1 ounce pork fat (30g, optional)
- ½ pound shrimp (225g, peeled and deveined)
- ¼ cup chopped cilantro
- 2 scallions (finely chopped)
- 1 teaspoon ginger (grated)
- 1/4 teaspoon sesame oil
- ½ teaspoon sugar
- ½ teaspoon salt
- 2 teaspoons cornstarch
- 1 egg white
- 4 slices white sandwich bread
- 2 tablespoons toasted sesame seeds
- Vegetable oil for frying
Instructions
- If you’re going the traditional route and using pork fat, add the pork fat to a food processor and process until smooth. Then add the shrimp, cilantro, scallions, ginger, sesame oil, sugar, salt, cornstarch and egg white. Process until smooth.
- Divide the mixture among 4 slices of sandwich bread, spreading it evenly out to the ends. Sprinkle with sesame seeds, and lightly press the sesame seeds into the shrimp mixture. Cut each slice into quarters on a diagonal to create little triangles.
- In a large nonstick or cast iron skillet, heat ⅛ inch of oil until shimmering. Fry the triangles in the skillet, shrimp-side down first, until golden––about 2-3 minutes.
- Use a spatula to carefully turn them over, and fry the other side for about 1 minute. Transfer to paper towels to drain. Serve immediately!
Nutrition
Lani says
Made this tonight and loved them! Only mistake made was a user error! Kept the first few in face down for a little bit too long. After adjusting that, perfect! Definitely will be making again soon since I can’t find Shrimp Toast here where I live!
Sarah says
Love it, Lani! This retro appetizer is losing popularity across the US, but I’m happy this recipe is helping to keep it alive!
L says
The Shrimptoast was a hype!! What a cool recipe with solid step by step instructions.
Everyone loved it.
Only to mention that they could have been slightly more seasoned, like can i add some soysauce, chili, garlic or please you tell me what to add for a bit more flavour?
And is porkfat special someway or can i substitute it with beeffat? Cant use pork when the whole fams over..
Greetings from CH
Sarah says
Hi Luca, you could use beef fat, certainly. or you could also just use regular oil/butter!
Jen Mulder says
Absolutely fabulous. Used pork belly and the recipe as written. crispy, elegant, simple. Will be a keeper for sure!
Judy says
Yes, it’s a great recipe. So glad you tried it out.
Eleanor says
Just made these and they turned out brilliantly. So quick and easy. Thought I’d do a test run after work for a dinner party I’m having next week… they will definitely be a winner!
Sarah says
Yay! So glad these made the cut. Your guests will love you for making these––they’re always a big hit! :)
Marlena Amalfitano says
Ah, lovely reminder of pu pu platters, but this is soooooooooooo superior!
Judy says
Thank you, Marlena.
Michael says
Do these keep well (for say, a few hours)? I have a holiday party coming up, but I’d have to cook them in the morning and serve them several hours later.
Judy says
Hi Michael, shrimp toast reheats well in a toaster oven or regular oven. Even though we have not tried it, approx. 5 minutes in a preheated oven at 350 degrees F should be good.
Jayde Trieu says
Thank you for the recipe. I used the air fryer and it came out perfect
Sarah says
You’re welcome! So glad you liked it and great to know these can be made in an air fryer! I’m sure many other readers had that question, and you’ve now answered it. Thanks Jayde!
Joan says
Question, if the shrimp mixture sits on the bread for say 2-3 hours, will it be less likely to fall off the bread? Have had this problem before with other recipes.
Sarah says
Hi Joan, I wouldn’t let it sit too long, because the bread could become soggy. I didn’t have an issue with the shrimp falling off the bread with this recipe!
Gina PB says
To yuse pork fat, can you use the fat from bacon or salt pork? The only rendered I have is from bacon :)
I’m going to ask the butcher but thought I would check with you all too! Thanks!
Sarah says
Yes, absolutely, Gina!
Rozanne says
Hi! Love shrimp toast! Don’t like cilantro at all, tastes like soap to me. If I leave it out, do I need to substitute another herb, or just skip it altogether?
Thank you!
Sarah says
Hey Rozanne, you can just skip it altogether! No need to sub anything in.