Chinese Shrimp Toast

Shrimp toast is one of my all-time favorite Chinese appetizers. A crispy, golden brown sandwich with a beautifully seasoned shrimp filling, it’s like the perfect dish with different flavors and textures, so give it a try. Even if you’ve been avoiding seafood for years, I’m sure you’ll fall in love with this dish.

SHRIMP TOAST (Makes: 8)

Ingredients:

• 1 green onion
• 9 oz (250g) peeled and deveined shrimp
• 2 tbsp potato starch (or cornstarch)
• 1 egg white
• 1 tsp chicken bouillon powder
• Black pepper, to taste
• 1 tbsp (14g) unsalted, melted butter
• 4 slices white bread
• High-heat oil (such as canola, avocado, vegetable oil, etc.), for frying

Dipping Sauce:

• 1 tbsp oyster sauce
• 1 tbsp ketchup
• 1 tbsp white vinegar
• 1/2 tbsp sugar
• 1 tbsp minced garlic

Instructions:

MAKE DIPPING SAUCE

In a small container, combine the oyster sauce, ketchup, vinegar, sugar, and minced garlic. Mix well and set aside.

MAKE SHRIMP FILLING

1. Thinly slice the green onion. About 2 tablespoons would be enough.

2. Pat dry the shrimp and finely mince them. Transfer to a mixing bowl.

3. Add the green onion, potato starch, egg white, chicken bouillon powder, black pepper, and melted butter. With a gloved hand, stir vigorously in one direction for 2 to 3 minutes. (This will help the shrimp mixture become sticky, so it will stick to the bread and won’t separate while frying. If the shrimp mixture is still too watery, you can add a bit more potato starch.)

MAKE SHRIMP TOAST

1. Prepare the bread: Cut off the crusts and cut them into quarters.

2. Place a spoonful of shrimp filling onto the bread and cover them with another piece. Gently press the center to help them stick. (If any filling spills out from the sides, tidy it up with your fingers or a spoon.)

3. Fill your pot with enough oil and heat that to 160℃ (320℉). Once it reaches the temperature, carefully add the shrimp toast one by one and fry for 6 minutes or until golden brown and crispy. Remove from the oil and drain on a wire rack or on some paper towels for 2 minutes.

4. Arrange them on a serving plate and serve with our beautiful dipping sauce. Enjoy!

NOTE:

• Besides deep-frying, you can also shallow-fry the shrimp toast or cook it in an air fryer with a light spray of oil. Feel free to try whichever method you prefer. As always, everything will turn out fantastic!

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• Egg Fried Rice
• Sesame Chicken

Chinese Shrimp Toast
(Makes: 8)

Recipe by Aaron and Claire

Ingredients

• 1 green onion

• 9 oz (250g) peeled and deveined shrimp

• 2 tbsp potato starch (or cornstarch)

• 1 egg white

• 1 tsp chicken bouillon powder

• Black pepper, to taste

• 1 tbsp (14g) unsalted, melted butter

• 4 slices white bread

• High-heat oil (such as canola, avocado, vegetable oil, etc.), for frying

• Dipping Sauce:

• 1 tbsp oyster sauce

• 1 tbsp ketchup

• 1 tbsp white vinegar

• 1/2 tbsp sugar

• 1 tbsp minced garlic

Directions

• Make Dipping Sauce
• In a small container, combine the oyster sauce, ketchup, vinegar, sugar, and minced garlic. Mix well and set aside.
• Make Shrimp Filling
• Thinly slice the green onion. About 2 tablespoons would be enough.
• Pat dry the shrimp and finely mince them. Transfer to a mixing bowl.
• Add the green onion, potato starch, egg white, chicken bouillon powder, black pepper, and melted butter. With a gloved hand, stir vigorously in one direction for 2 to 3 minutes. (This will help the shrimp mixture become sticky, so it will stick to the bread and won’t separate while frying. If the shrimp mixture is still too watery, you can add a bit more potato starch.)
• Make Shrimp Toast
• Prepare the bread: Cut off the crusts and cut them into quarters.
• Place a spoonful of shrimp filling onto the bread and cover them with another piece. Gently press the center to help them stick. (If any filling spills out from the sides, tidy it up with your fingers or a spoon.)
• Fill your pot with enough oil and heat that to 160℃ (320℉). Once it reaches the temperature, carefully add the shrimp toast one by one and fry for 6 minutes or until golden brown and crispy. Remove from the oil and drain on a wire rack or on some paper towels for 2 minutes.
• Arrange them on a serving plate and serve with our beautiful dipping sauce. Enjoy!

Notes

• 1 Tbsp = 15 ml, 1 Cup = 240 ml
• Besides deep-frying, you can also shallow-fry the shrimp toast or cook it in an air fryer with a light spray of oil. Feel free to try whichever method you prefer. As always, everything will turn out fantastic!