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Crispy Shrimp Toast Recipe

Crispy Shrimp Toast recipe


This is a yummy toast with shrimp on top. It's crunchy because of the sesame seeds. You put it in a machine to cook until it's golden. It's good with a special sauce made from soy sauce and rice wine.


450 g Raw Shrimp, peeled and deveined
1 Tbsp Fresh Ginger, minced
2 Garlic Cloves, minced
120 g White Sesame Seeds
1 Tbsp Light Soy Sauce
2 Tsp Sesame Oil
1 Tsp Honey
2 Egg Whites
6 Green Onions, finely chopped
6 Slices of Whole Wheat Bread, crusts removed
Canola Oil for frying
1 Tbsp Light Soy Sauce
1 Tbsp Rice Vinegar


Pat the shrimp dry and set aside 150 g to chop by hand. Place the remaining 300 g of shrimp in a food processor.
Add minced ginger, minced garlic, 1 tablespoon of light soy sauce, 2 teaspoons of sesame oil, and 1 teaspoon of honey to the food processor.
Separate the egg whites from the yolks and add the whites to the food processor. Blend until you have a smooth paste.
Transfer the shrimp paste to a bowl and mix in the hand-chopped shrimp and finely chopped green onions.
Spread the shrimp mixture evenly onto one side of each slice of whole wheat bread.
Pour sesame seeds into a shallow dish and press the shrimp-covered side of the bread into the seeds to coat.
Heat canola oil in a frying pan over medium heat. Fry each slice, shrimp side down, until golden and crispy, about 3-4 minutes.
Flip and fry the bread side for an additional 1-2 minutes. Remove from the pan and drain on paper towels.
Mix 1 tablespoon of light soy sauce with 1 tablespoon of rice vinegar to create a dipping sauce.
Cut each toast into four triangles and serve with the dipping sauce.

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