Shrimp Toast

Sitting in the office today, my mind started to wonder. Suddenly I had an urge to make shrimp toasts. I had all the ingredients so after I got home, I went straight to work.

The recipe was easy, very easy, to execute. Blend all ingredients, except bread, into paste using a food processor, slather the paste onto the bread, and fry. The result was marvelous! It tasted very good, just like the popular appetizer at any Chinese takeout restaurant. Yum. I really liked the shrimp flavor.

However, I won't make them again. At least not for just 2 people.


I made way too much. I used 10 slices of bread which yielded 20 shrimp toasts. I was done after 3 toasts. Luke had maybe 5. I made a trip to my parents' house and gave some away, but we still have a platter of them left in the house as I type. While the toasts were very good, I should have made less. All the shrimps I used could have been put to a better use elsewhere. Ditto for the bread.

So why don't I just make less next time? Well, these puppies are not low-fat or figure-friendly. Enough said.

Don't get me wrong, I think this is a great finger food for parties. Make them for a party and I am sure they will be a hit.

But, don't make them for just 2 people, and definitely don't make them the only dish for dinner. Lesson learned.

Shrimp Toast:

- 10 slices white bread
- 1 lb cooked peeled shrimp
- 1 teaspoon soy sauce
- 2 garlic cloves, crushed
- 1 teaspoon sesame oil
- 2 large egg
- 2 tablespoon water chestnut
- 1 teaspoon ginger root
- 1 teaspoon salt
- 4 teaspoon corn starch
- 2 teaspoon oyster sauce
- oil, for frying

1. Cut bread from corner to corner twice, to form small triangles.* Set aside.
2. Using a food processor, blend all ingredients, except bread, until a smooth paste has formed.
3. Spread paste evenly on top of bread.
4. Heat oil in wok and fry toasts, shrimp paste side down, for 4 to 5 min, until golden. WARNING: WATCH THEM CAREFULLY. THEY MAY TAKE CONSIDERABLY LESS THAN 4 MIN TO BECOME GOLDEN.
5. Drain toasts thoroughly.
6. Enjoy!

*Tip: I did not do this, but baking the bread at 225 degrees for 30 minutes or until the bread is completely dry will ensure the oil doesn't seep into the bread. At least, this is what I read online.

Recipe adapted from here and here.


  1. The first two pieces were the best, but after that, the oil was too much for me. The shrimp paste was really really good tho. I vote for shrimp balls in the future please! Frying bread in oil just isn't a good thing.


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