Shrimp Toast

Method7 steps

1. 1

   Step 1: Choose one shrimp-spread method: hand mixing in this step OR the food-processor method in step 2. For the hand method, cut half the shrimp into 1 cm pieces and mince the other half into a fine paste. Combine both halves with all the egg white (1), grated ginger (2 tsp), grated garlic (1 tsp), light soy sauce (1 tsp), sugar (1 tsp), salt (½ tsp), sesame oil (½ tsp) and white pepper (½ tsp). Mix forcefully, occasionally slapping the mixture into the bowl, until firm and bouncy. Keep the raw shrimp mixture chilled when waiting. After completing this method, skip step 2 and continue at step 3.

   Uses First half of raw shrimp, cut into 1 cm pieces · Second half of raw shrimp, minced into a fine paste · 1 large egg white · 2 tsp grated ginger · 1 tsp grated garlic · 1 tsp light soy sauce · 1 tsp sugar · ½ tsp salt

   
2. 2

   Step 2: Use this alternative only if you did not make the spread in step 1. Cut half the shrimp into ½-inch pieces. Process the other half with all the egg white (1), grated ginger (2 tsp), grated garlic (1 tsp), light soy sauce (1 tsp), sugar (1 tsp), salt (½ tsp), sesame oil (½ tsp) and white pepper (½ tsp) into a paste. Transfer the processed paste to a bowl and mix it with the chopped half. Keep the raw mixture chilled when waiting, then continue at step 3.

   Uses First half of raw shrimp, cut into ½-inch pieces · Second half of raw shrimp, processed with the seasonings · 1 large egg white · 2 tsp grated ginger · 1 tsp grated garlic · 1 tsp light soy sauce · 1 tsp sugar · ½ tsp salt

3. 3

   Step 3: Cut the crusts off all 8 bread slices. Divide the complete shrimp spread from your chosen step 1 OR step 2 equally among the 8 slices and spread evenly. Sprinkle all the sesame seeds (2 tbsp) over the shrimp. Choose exactly one cooking route: pan-frying in step 4, air-frying in step 5, or oven-baking in step 6. Keep the uncooked toasts refrigerated while waiting for their batch.

   Uses 8 slices white bread · If step 1 was chosen: all its complete shrimp spread · If step 2 was chosen: all its complete shrimp spread · 2 tbsp sesame seeds

   
4. 4

   Step 4: Pan-frying route only: use the toasts from step 3; skip steps 5 and 6. In a small pan that fits one toast, draw 1–2 tbsp vegetable oil from the separate 6 tbsp pan-frying supply, enough to coat the pan without submerging the shrimp spread. Heat over medium heat until hot but not smoking, then reduce to medium-low. Lower one toast shrimp-side down. Cook 2–3 minutes, until the shrimp-and-egg spread is cooked through and its center reaches 71°C (160°F). Flip and cook the bread side about 1 minute until golden and crisp. Transfer to a plate. Repeat these times for each remaining toast, reusing the residual pan oil and replenishing from the supply only as needed; use additional oil only if the supply is exhausted. Once all the toasts are cooked, continue at step 7.

   Cook shrimp side — per toast · 3 minUses All 8 assembled raw toasts, cooked one at a time · Initial 1–2 tbsp draw from the pan-frying supply; later draws only as needed · Additional vegetable oil only if needed after the pan-frying supply is used

   
5. 5

   Step 5: Air-fryer route only: use the toasts from step 3 if you skipped step 4, and skip step 6. Preheat the air fryer for 5 minutes at 300°F (about 150°C). Spray the shrimp sides lightly with the separate spraying oil. Place toasts shrimp-side up in the tray without overlapping. Cook each tray batch 5–6 minutes, adjusting for your air fryer, until the shrimp-and-egg spread is cooked through and its center reaches 71°C (160°F). Transfer the cooked toasts to a plate and repeat for any remaining toasts, then continue at step 7.

   Air-fry — per tray batch · 6 minUses All 8 assembled raw toasts, only if this air-fryer route is selected · Vegetable oil for spraying, only for air-fryer or oven route

6. 6

   Step 6: Oven route only: use the toasts from step 3 if you skipped both steps 4 and 5. Preheat the oven to 350°F (about 175°C). Spray the shrimp sides lightly with the separate spraying oil and place the toasts shrimp-side up on a baking tray. Bake each tray batch 6–8 minutes, until the shrimp-and-egg spread is cooked through and its center reaches 71°C (160°F). Repeat for any remaining toasts, then continue at step 7.

   Oven-bake — per tray batch · 7 minUses All 8 assembled raw toasts, only if this oven route is selected · Vegetable oil for spraying, only for air-fryer or oven route

7. 7

   Step 7: Use all the cooked toasts from your single chosen cooking route in step 4, 5 OR 6. As soon as they are cool enough to handle, cut each toast diagonally to make 16 triangles from 8 toasts. Garnish with the sliced green onion (1) and serve with the 6 lemon wedges and optional Kewpie mayonnaise. This makes 6–8 appetizer portions. Serve promptly; refrigerate leftovers within 2 hours and use within 3–4 days, reheating to 74°C (165°F).

   Uses If step 4 was chosen: all its 8 cooked toasts · If step 5 was chosen: all its 8 cooked toasts · If step 6 was chosen: all its 8 cooked toasts · 1 green onion, sliced, for garnish · 6 lemon wedges, from 1 lemon, for serving · Kewpie mayonnaise for serving, optional