I’ve been making versions of this shrimp toast recipe for years.
To my surprise I have never ever made them “covered” with two pieces of bread surrounding the shrimp mixture! So I am making this for the fam one day, and my kid who loves the crunchy bread says I should make it crunchier and add more bread. I immediately in my head dismissed this suggestion as outrageous, but then I thought about it and said, “Why not”???
Well, the result was awesome. And the simple fact is that this little tasty treat is a 12-month-a-year delicious plateful of awesome.
In many parts of the country there are live local shrimp in markets, and this is a great change-of-pace dish. I have also tried this with lobster, and it works beautifully as well. Let the lobster come to room temperature. Dip the lobster in boiling water for 1 minute. Remove and plunge into an ice bath, crack the shells carefully and you can remove the raw meat for many uses including this one if you are so inclined.
Crispy Shrimp Toast Sandwiches
Ingredients
For the Shrimp Paste
- 8 ounces of peeled and deveined shrimp, minced fine
- 1 lightly beaten egg white
- 1 teaspoon toasted sesame oil
- 2 tablespoons minced garlic chives or scallions
- 1/2 teaspoon sugar
- 2 teaspoon soy sauce
- 1 tablespoon finely minced ginger
- 2 teaspoon rice wine
For the Toasts
- Wonder Bread
- Corn starch
- 2 eggs, beaten
- 1/2 cup peanut oil
Instructions
For the shrimp paste: Smash and re-mince the shrimp with the side of a cleaver to make a coarse ‘paste’. Combined all the ingredients and refrigerate for a few hours or overnight.
Remove crusts from slices of Wonder Bread, leaving three-inch-square pieces. Spread some shrimp mixture on one piece of bread. Cover with another.
Dip “sandwiches” in some beaten egg, then dredge lightly in corn starch. Heat oil in small pan and fry several shrimp toasts on each side until browned.
Serve with the dipping sauce of your choice. I am digging this with soy sauce mixed with chili crisp, or chamoy sauce and hot Chinese mustard.
