Shrimp toast is a classic Chinese dim sum dish. Fresh shrimp is ground into a paste flavored with soy sauce, rice wine vinegar, sesame oil, and sambal, then spread on bread triangles and fried to golden-brown perfection. Serve as an appetizer at your next gathering or part of a larger dim sum feast!
by Tresha Lindo, Chris Salicrup and Codii Lopez
for 8 pieces
2 qt canola oil (1.8 g)
16 shrimps, peeled and deveined
2 large egg whites
1 tablespoon soy sauce, plus more for serving
1 tablespoon rice wine vinegar
1 teaspoon toasted sesame oil
1 teaspoon granulated sugar
1 ½ teaspoons sambal
½ teaspoon garlic, grated
½ teaspoon fresh ginger, grated
½ teaspoon kosher salt
2 scallions, thinly sliced, white and green parts separated
4 slices white bread
¼ cup white sesame seeds (35 g)
Heat the oil in a large pot over medium heat until it reaches 350°F (180°C). Set a wire rack inside a baking sheet and place nearby.
In a food processor, combine the shrimp, egg whites, soy sauce, rice wine vinegar, sesame oil, sugar, sambal, garlic, ginger, salt, and scallion whites and pulse until smooth.
Trim the crusts off the bread, then cut diagonally into triangles.
Spread 2 tablespoons of the shrimp paste evenly over each triangle of bread. Sprinkle the sesame seeds over the shrimp paste.
Add the shrimp toasts, 3 at a time, to the hot oil, shrimp side down. Fry until the shrimp turns pink and the sesame seeds are light golden brown, about 2 minutes. Flip the toast over and fry on the other side until the bread is golden, about 1 minute. Transfer to the wire rack and let drain for 1 minute.
Garnish the shrimp toast with the scallion greens and serve with soy sauce for dipping.