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Hong Kong Style Shrimp Toast
Crispy fried bread triangles generously topped with a savory shrimp paste and coated in sesame seeds, a popular dim sum appetizer.
ð§ ææ
- 200 g Shrimp(peeled, deveined, and finely minced)
- 6 slices Sandwich bread(white bread, crusts removed)
- 0.25 tsp Sesame oil
- 0.5 tsp Salt
- 0.5 tsp White pepper
- 2 tsp Cornflour
- 1 large Egg white
- 0.5 inch Ginger(finely grated)
- 1 clove Garlic(finely grated)
- 1 stalk Spring onion(finely chopped)
- Sesame seeds(untoasted, for coating)
- Vegetable oil(for shallow frying)
ðšâð³ äœãæ¹
- 1
In a mixing bowl, combine the minced shrimp, grated ginger and garlic, sesame oil, salt, white pepper, cornflour, and egg white. Add the chopped spring onion and mix everything in one direction until well combined and sticky.
- 2
Spread the shrimp mixture evenly over one side of each slice of bread. Sprinkle generously with sesame seeds and press them gently to adhere.
- 3
Cut each bread slice into triangles or desired shapes.
- 4
Heat about 1-2 inches of vegetable oil in a wok or deep pan over medium-high heat until shimmering (around 325-350°F or 160-175°C).
- 5
Carefully place the shrimp toast triangles into the hot oil, shrimp-side down. Fry for about 1-2 minutes until golden brown and crispy. Flip and fry the other side for another 30-60 seconds until golden.
- 6
Remove the shrimp toast from the oil and drain on a wire rack or paper towels. Serve immediately with your favorite dipping sauce.
ð¡ ããã®ã³ã
- âEnsure the shrimp paste is well-mixed and sticky to ensure it adheres to the bread.
- âDo not overcrowd the pan when frying to maintain oil temperature and achieve crispiness.
- âSlightly stale bread can absorb less oil and result in a crispier toast.
- âAdjust the amount of ginger and garlic to your preference.
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- Add a pinch of sugar to the shrimp mixture for a touch of sweetness.
- Incorporate finely chopped water chestnuts for added crunch.
- Serve with a spicy mayonnaise or sweet chili sauce for dipping.