Shrimp Toast

Total Time Prep: 25 min. + chilling Cook: 5 min./batch
Yield 20 servings
Test Kitchen Approved
For a perfect salty-sweet bite, serve triangles of shrimp toast with spicy plum sauce.

Ingredients

  • 1/2 pound uncooked shrimp (16-20 per pound), peeled and deveined
  • 1/2 cup fresh cilantro leaves
  • 3 green onions, chopped
  • 3 garlic cloves
  • 2 tablespoons lard
  • 1 large egg white, room temperature
  • 2 teaspoons reduced-sodium soy sauce
  • 1-1/2 teaspoons sesame oil
  • 1 teaspoon sugar
  • 1/2 teaspoon minced fresh gingerroot
  • 1/8 teaspoon white pepper
  • 1/8 teaspoon salt
  • 6 slices white bread, halved into triangles
  • 1 cup white and black sesame seeds
  • Oil for deep-fat frying
  • Sliced green onions, optional
  • 1/4 cup plum sauce

Directions

  1. Place first twelve ingredients in a food processor; process until smooth.
  2. Place sesame seeds into shallow dish. Spread shrimp paste evenly on one side of each triangle of bread. Place toast shrimp side down in sesame seeds, patting to help adhere. Place on a parchment-lined baking sheet. Refrigerate until cold, about 30 minutes.
  3. In a deep skillet, heat 1/2 in. of oil to 375°. Fry toasts, a few at a time, until golden brown, 1-3 minutes on each side. Drain on paper towels. If desired, top with additional chopped green onions; serve warm with plum sauce.

Nutrition Facts

1 shrimp toast: 149 calories, 11g fat (2g saturated fat), 15mg cholesterol, 115mg sodium, 8g carbohydrate (1g sugars, 1g fiber), 4g protein. Diabetic Exchanges: 1 starch.

I grew up eating shrimp toast as an appetizer at Chinese restaurants with my family. We’d dip the toast—triangles of bread coated in a sesame-seed-cloaked layer of shrimp and fried to golden perfection—in sweet plum sauce as we waited for plates of moo shoo pork, sesame chicken and fried rice. —Patricia Kaowthumrong, Westminster, Colorado
Recipe Creator

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