My father came up with this easy shrimp toast recipe while experimenting in the kitchen. It's an absolutely delicious way to use shrimp. I think I've gotten pretty good at making this dish, but it still doesn't compare to my father's! Don't be fooled by the ingredients — most are optional. Serve as an appetizer or main dish.
Ingredients
- shrimp: 1 pound (peeled, minced, fresh)
- yellow onion: 0.5 medium (minced)
- water chestnuts: 0.5 cup (finely chopped, optional)
- celery: 0.5 cup (finely chopped, optional)
- green onion: 1 piece (chopped)
- crabmeat: 0.5 cup (cooked)
- egg: 1 piece (beaten)
- parsley: 1.5 Tbsp (fresh; chopped)
- sesame oil: 1 tsp
- garlic: 1 tsp (minced)
- soy sauce: 5 drops
- salt and ground black pepper: 0 piece (to taste)
- soy sauce: 0.25 cup
- parsley: 3 Tbsp (fresh; chopped)
- water: 1 Tbsp
- sesame oil: 1 tsp
- white sugar: 1 tsp
- garlic powder: 0.25 tsp (to taste)
- oil for frying: 2 cups
- white bread: 8 thick slices
Metric Conversion
Stages of cooking
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Make the shrimp paste: Mix shrimp, onion, water chestnuts, celery, and green onion together in a mixing bowl. Stir in crabmeat, egg, parsley, sesame oil, garlic, soy sauce, salt, and pepper.
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Make the dipping sauce: Whisk soy sauce, parsley, water, sesame oil, sugar, and garlic powder together in a small bowl.
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Make the toast: Heat 1/2 inch oil in a large, heavy skillet over medium heat.
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Spread each slice bread with a thick layer of shrimp paste, pressing gently so it sticks to bread.
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Working in batches, fry bread, paste-side down, in hot oil until golden and shrimp is pink, 2 to 3 minutes. Flip carefully and cook until bread is golden brown, about 1 minute. Drain on paper towels.
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Slice shrimp toasts diagonally and serve with dipping sauce.
