Nourish: Shrimp Toast
September 26, 2024
There’s a special kind of delight in biting into shrimp toast—juicy, light, perfectly crisp, and packed with flavor. This recipe takes it a step further by sandwiching a flavorful shrimp paste between two slices of soft white bread, creating a delicate filling that is beautifully juicy and satisfying when cooked. Extremely easy to make, this dish is sure to become a favorite, whether you’re entertaining guests or looking for a comforting snack at home.
Each bite reveals a juicy, tender shrimp filling encased in crispy bread—deliciously light yet full of flavor and we love it.
Ingredients
- 200 grams of shrimp, peeled, deveined, and roughly chopped
- 1 tablespoon light soy sauce
- 1 teaspoon sesame oil
- 1 egg white
- 4 slices of white bread, crusts removed
- 1 tablespoon cornstarch
- Salt and pepper to taste
- Some vegetable oil for frying (Amount depends on your cooking method)
- Finely chopped spring onion or chives to garnish
Steps
- Prepare the shrimp filling. In a bowl, mix the chopped shrimp with soy sauce, sesame oil, egg white, salt, and pepper. Stir until well combined and the mixture is smooth and cohesive.
- Take two slices of bread and spread a generous layer of the shrimp paste on one slice, then top with the second slice, pressing gently to seal the edges. Repeat with the remaining bread and shrimp mixture.
- To cook the toast, you can choose to airfry it for a healthier version - we air fried our toast for 365 degrees fahrenheit for about 12 -15 minutes. Or you can also deep fry it like the traditional way. In a small sauce pan, fill it with a generous amount of vegetable oil and heat over medium heat. Using a thermometer, when the oil is 355 degrees fahrenheit, gently place the shrimp toast in and fry for about 2-3 minutes on each side until the toast is golden brown and the filling is cooked through. If the toast browns too quickly, reduce the heat slightly to ensure the shrimp cooks properly inside without the bread getting overly dark.
- Transfer the shrimp toasts to a paper towel-lined plate to drain any excess oil. Slice into smaller pieces and eat! We are keeping things simple here, but you can always serve this with some sriracha mixed with kewpie mayonnaise too.
