Shrimp Toast

Method6 steps · about 30 min

1. 1

   Step 1: Keep the shrimp and optional pork fat (1 oz) chilled until preparing the paste. If using the 1 oz pork fat, process it first in a food processor until smooth. Add the ½ lb peeled and deveined shrimp, ¼ cup chopped cilantro, 2 finely chopped scallions, 1 tsp grated ginger, ¼ tsp sesame oil, ½ tsp sugar, ½ tsp salt, 2 tsp cornstarch and 1 egg white. Process to a smooth, evenly mixed paste; without pork fat, simply process the other ingredients together.

   Uses 1 oz pork fat, optional · ½ lb peeled and deveined shrimp · ¼ cup chopped cilantro · 2 scallions (finely chopped) · 1 teaspoon ginger (grated) · 1/4 teaspoon sesame oil · ½ teaspoon sugar · ½ teaspoon salt

   
2. 2

   Step 2: Divide the shrimp paste from step 1 evenly over all 4 slices white sandwich bread, spreading to the edges and keeping the crusts. Sprinkle all 2 tbsp toasted sesame seeds over the paste and press them lightly in. Cut each bread slice diagonally into four triangles, making 16 shrimp toasts. Have the triangles ready before heating the frying oil.

   Uses Smooth shrimp paste with seasonings and optional pork fat · 4 slices white sandwich bread · 2 tablespoons toasted sesame seeds

   
3. 3

   Step 3: In a large nonstick or cast-iron skillet, heat enough vegetable oil to make an approximately ⅛-inch layer until shimmering. Add a first batch of the prepared triangles from step 2, shrimp-side down, without crowding. Fry until this side is golden, about 2–3 minutes, checking from 2 minutes; then turn the batch in step 4. Keep the remaining raw triangles chilled while frying.

   First batch: shrimp side · 2 minUses Vegetable oil for an approximately ⅛-inch pan layer · Only triangles that fit without crowding; remaining raw triangles reserved

4. 4

   Step 4: Carefully turn the shrimp toasts in the oil from step 3 with a spatula and fry the bread side for about 1 minute. Continue as needed until both faces are golden and the shrimp-and-egg paste is fully cooked and reaches at least 71°C, including when optional pork fat is used; the shrimp should be opaque. Lift onto paper towels to drain and keep the pan oil for any remaining batches.

   First batch: bread side · 1 minUses First-batch shrimp toasts and pan oil

5. 5

   Step 5: Fry the remaining prepared triangles from step 2 in the oil retained from step 4, repeating steps 3–4 without crowding: shrimp-side down first, check from 2 minutes within the 2–3-minute guide, turn, then fry the bread face about 1 minute and check the same fully cooked 71°C paste and opaque-shrimp endpoints. Drain beside the first batch. This makes 16 triangles; the number of frying batches depends on the skillet.

   Uses Raw triangles left after the first batch · Pan oil only, excluding the drained first toasts · Cooked toasts only, excluding frying oil

6. 6

   Step 6: Transfer the drained cooked shrimp toasts from step 5 to a serving platter and serve immediately while crisp.

   Uses All sixteen cooked triangles, excluding pan oil and paper towels