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My father came up with this easy shrimp toast recipe while experimenting in the kitchen. It’s an absolutely delicious way to use shrimp. I think I’ve gotten pretty good at making this dish, but it still doesn’t compare to my father’s! Don’t be fooled by the ingredients — most are optional. Serve as an appetizer or main dish.
Ingredients
Toast
- 2 cups oil for frying
- 8 thick slices white bread
Dipping Sauce
- ¼ cup soy sauce
- 3 tablespoons chopped fresh parsley
- 1 tablespoon water
- 1 teaspoon sesame oil
- 1 teaspoon white sugar
- ¼ teaspoon garlic powder, or to taste
Shrimp Paste
- 1 pound fresh shrimp, peeled, deveined and finely minced
- ½ medium yellow onion, minced
- ½ cup finely chopped water chestnuts (Optional)
- ½ cup finely chopped celery (Optional)
- 1 green onion, finely chopped
- ½ cup cooked crabmeat
- 1 large egg, beaten
- 1 ½ tablespoons chopped fresh parsley
- 1 teaspoon sesame oil
- 1 teaspoon minced garlic
- 5 drops soy sauce
- salt and ground black pepper to taste
Directions
Step 1
Gather all ingredients.
Step 2
Make the shrimp paste: Mix shrimp, onion, water chestnuts, celery, and green onion together in a mixing bowl. Stir in crabmeat, egg, parsley, sesame oil, garlic, soy sauce, salt, and pepper.
Step 3
Make the dipping sauce: Whisk soy sauce, parsley, water, sesame oil, sugar, and garlic powder together in a small bowl.
Step 4
Make the toast: Heat 1/2 inch oil in a large, heavy skillet over medium heat.
Step 5
Spread each slice bread with a thick layer of shrimp paste, pressing gently so it sticks to bread.
Step 6
Working in batches, fry bread, paste-side down, in hot oil until golden and shrimp is pink, 2 to 3 minutes. Flip carefully and cook until bread is golden brown, about 1 minute. Drain on paper towels.
Step 7
Slice shrimp toasts diagonally and serve with dipping sauce.
Editor’s Note
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 666 | |
| % Daily Value * | |
| Total Fat59g | 76% |
| Saturated Fat8g | 40% |
| Cholesterol116mg | 39% |
| Sodium817mg | 36% |
| Total Carbohydrate18g | 7% |
| Dietary Fiber1g | 4% |
| Protein17g | |
| Vitamin C5mg | 25% |
| Calcium90mg | 7% |
| Iron3mg | 17% |
| Potassium221mg | 5% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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