Ingredients
Scale
For the Shrimp Mixture:
- 8 ounces raw shrimp, peeled and deveined (about ½ pound)
- 1 egg white
- 2 tablespoons cornstarch
- 2 teaspoons fresh ginger, minced
- 2 cloves garlic, minced
- 2 green onions, finely chopped
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- ½ teaspoon white pepper
- ¼ teaspoon salt
- ¼ teaspoon sugar (optional)
For Assembly:
- 8 slices white sandwich bread
- ½ cup white sesame seeds
- Vegetable oil for frying (about 2-3 cups)
For Serving:
- Sweet chili sauce
- Soy sauce for dipping
- Hot mustard (optional)
- Sliced green onions for garnish
Instructions
- Prepare the Shrimp Mixture: Pat shrimp completely dry with paper towels—excess moisture creates a watery mixture that won’t stick to bread. Roughly chop shrimp into smaller pieces, then place in a food processor. Add egg white, cornstarch, ginger, garlic, green onions, soy sauce, sesame oil, white pepper, salt, and sugar. Pulse in short bursts 8-10 times until mixture forms a chunky paste with some texture remaining—don’t over-process into a completely smooth paste. You want some small shrimp pieces for texture. The mixture should be thick and spreadable, not watery.
- Prepare the Bread: Remove crusts from all bread slices using a sharp knife—this creates a cleaner presentation and easier eating. You can discard crusts or save them for breadcrumbs. Each slice will be cut into triangles or quarters after topping.
- Spread Shrimp Mixture: Divide shrimp mixture evenly among the 8 bread slices, using about 2-3 tablespoons per slice. Using a butter knife or small offset spatula, spread mixture evenly across the entire surface, reaching all the way to edges. The layer should be about ¼ to ⅓ inch thick—thick enough to taste the shrimp but not so thick it won’t cook through or stay attached to bread.
- Apply Sesame Seeds: Pour sesame seeds into a shallow dish or small bowl. Take each topped bread slice and press it firmly, shrimp-side down, into the sesame seeds. Press gently but firmly to ensure seeds adhere well and cover the entire surface. Flip over and gently pat any loose seeds into place. The more seeds that stick, the crunchier and more flavorful the coating.
- Cut into Triangles: Using a sharp knife, cut each coated slice diagonally from corner to corner to create 2 triangles. Then cut each triangle in half again to create 4 triangles per slice (16 triangles total). You can also cut into squares or rectangles if preferred. Cutting after coating prevents seeds from falling off as much.
- Heat the Oil: Pour vegetable oil into a heavy-bottomed pot, wok, or deep fryer to a depth of 2-3 inches. Heat over medium-high heat to 350-375°F, checking with a cooking thermometer. Proper temperature is crucial—too low and they’ll be greasy and soggy, too high and they’ll burn before cooking through. Test by dropping in a small piece of bread; it should sizzle immediately and turn golden in about 45 seconds.
- Fry the Toast: Working in batches of 3-4 pieces to avoid crowding (which lowers oil temperature), carefully place shrimp toast into hot oil, shrimp-side down. Fry for 1-2 minutes until golden brown on the shrimp side, then carefully flip using a slotted spoon or spider strainer. Fry another 45-60 seconds until bread side is golden brown. The toast should be crispy and golden, with the shrimp fully cooked through (no longer translucent).
- Drain and Serve: Remove fried toast from oil using a slotted spoon or spider strainer, allowing excess oil to drip off. Transfer to a wire rack set over paper towels or a baking sheet lined with paper towels. This allows air circulation and prevents sogginess. Repeat frying process with remaining pieces, allowing oil to return to proper temperature between batches.
- Garnish and Serve: Arrange sesame shrimp toast on a serving platter. Garnish with sliced green onions if desired. Serve immediately while hot and crispy with sweet chili sauce, soy sauce, or hot mustard for dipping.
Notes
- Shrimp Texture: Don’t over-process the shrimp mixture—leave some texture for better bite and authentic restaurant quality.
- Oil Temperature: Maintain consistent 350-375°F. Too low creates greasy toast, too high burns the outside before cooking inside.
- Batch Frying: Don’t overcrowd the pan. Fry in small batches for crispiest results.
- Make-Ahead: Prepare through step 5, cover with plastic wrap, and refrigerate up to 4 hours before frying.
- Freezing: Freeze uncooked prepared toast on a baking sheet, then transfer to freezer bags. Fry from frozen, adding 30-60 seconds to cooking time.
- Baking Option: For healthier version, brush with oil and bake at 425°F for 12-15 minutes, flipping halfway, though they won’t be as crispy.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Deep Frying
- Cuisine: Chinese-American
- Diet: Gluten Free
Nutrition
- Serving Size: 4 pieces
- Calories: 245
- Sugar: 2g
- Sodium: 485mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 13g
- Cholesterol: 75mg