How to Make Shrimp Toast Recipe?

A mixture of puréed shrimp and aromatics is placed onto bite-sized toasts before being cooked to make shrimp toast. Even though they are frequently deep-fried, a shallow pan-fry works excellent without requiring large amounts of oil. One of those traditional foods frequently found on Chinese American restaurants’ menus is shrimp toast. They are the tiny nibbles on the appetizer plate.

Shrimp Toast Recipe

What is Shrimp Toast?

An appetizer from the Chinese dim sum cuisine is shrimp toast. Bread slices are covered with a shrimp filling, deep-fried or baked. In addition to various Asian nations, it is now a well-liked dish in the United States, Australia, and the United Kingdom. A related delicacy known as krupuk, which frequently features prawn taste, has also gained popularity as a snack across a wide range of countries.

Shrimp toast has seen changes over time. The sort of bread it is cooked on is one of the most popular. Various pieces of bread, including French baguettes, simple white bread, and wafers resembling wontons, can be used to make shrimp toast. Each cook will probably add their unique touch to the mixture poured on the bread, but the two most frequent ingredients are shrimp and water chestnuts. Typically, the egg is used to cover the toast, which is then deep-fried or baked.

Numerous recipes by well-known chefs contain contemporary iterations of this traditional favorite. Some recipes use added salt or cream in the shrimp combination for added richness. Updated versions offer fresh serving suggestions, like soups or sauces that go well with the meal. The original dish was traditionally served as an appetizer.

Over a century ago, the dish first appeared in the Guangdong Province of China. It expanded to other Asian nations like Japan, Vietnam, and Thailand. Since then, it has gained popularity worldwide, and in certain countries, it is also referred to as prawn toast. Sesame shrimp toast is a minor modification of the original meal popular in Australia and the UK. Before toast is fried or baked, sesame seeds are added to make it. The dish is known as a satoshi in Japan and is eaten as a component of Chinese cuisine.

Similar food known as krupuk is consumed worldwide as a snack. It is a fried cracker made of starch that is frequently seasoned with various ingredients. Prawn, flavored with shrimp and tastes like shrimp toast, is a typical flavor of krupuk. In contrast to shrimp toast, which is simply a shrimp combination smeared over bread, krupuk incorporates shrimp flavoring into the starchy ingredient that makes the cracker. In English, krupuk is also known as shrimp crisps or shrimp crackers.

How to Make Shrimp Toast Recipe?

Shrimp toast is thin slices of fried bread coated in a somewhat shrimp-flavored but heavily allium-flavored sauce. Toast is the ideal balance of salty and sweet in every bite. WWe’vesubstituted ramps for the more conventional scallions you might find in other recipes, and we advise using MMartin’spotato bread as the toast base.

Toast in the Air Fryer

You can air cook these shrimp toasts by spraying them with vegetable oil on both the bread and shrimp sides and then arranging them in a single layer in the basket. Your air fryer’s frying timings will vary, but you should be able to judge by the toasts’ color.

Shrimp Toast in an Oven

Toasts should be brushed with vegetable oil on both sides and put on a baking pan before being baked with shrimp. Bake until crisp and golden brown in an oven set to 360°F (180°C).


  • 1/2 pound peeled and deveined shrimp
  • One egg white
  • Two teaspoons of soy sauce
  • Four scallions, finely sliced
  • Two teaspoons cornstarch
  • 1/4 cup loosely packed cilantro leaves
  • Two teaspoons of sesame oil
  • One clove of garlic, grated on a Microplane grater
  • Eight slices of sandwich bread, crusts removed, split into 16 triangles
  • 1/2 cup toasted sesame seeds (optional)
  • 2 quarts peanut, vegetable, or canola oil
  • Kosher salt


  1. If necessary, peel and devein 8 ounces of shrimp. Put the dried shrimp in the bowl of a food processor with the blade attachment after patting dry with paper towels. 5 (1-second) pulses should be enough to chop the food roughly.
  2. As you prepare each of the following, add it to the food processor: Chop three medium scallions coarsely. Grate or finely chop a 1-inch piece of fresh ginger after it has been peeled to yield two teaspoons.
  3. One large egg white, one tablespoon of toasted sesame oil, two teaspoons of cornstarch, two teaspoons of soy sauce, and one-fourth teaspoon of white pepper should all be added. Process for about 10 seconds, occasionally stopping to scrape the sides until mostly smooth.
  4. About 20 (1/4-inch) crosswise slices from a half-baguette. Each slice should have about 1 level tablespoon of the shrimp mixture distributed on it using a tiny offset spatula. 2 tablespoons of sesame seeds should be added, and using your fingers, lightly push the sesame seeds into the shrimp mixture.
  5. In a large nonstick or cast iron skillet, heat 1/2 cup neutral cooking oil to 365°F over medium heat. Toast half of them with the shrimp side up. Cook for 2 to 3 minutes, stirring the toasts occasionally to ensure equal browning until the shrimp is golden brown. Toasts should be carefully flipped over and cooked for about a minute until the bread is golden brown. Add kosher salt and transfer to a dish lined with paper towels. Cook the remaining toasts once more. If preferred, garnish with thinly sliced scallions and serve hot.

Why does this Recipe Work?

You obtain two textures of shrimp in every bite by manually cutting half of the shrimp and pureeing the remaining shrimp into a paste. The shrimp paste gains a slight sweetness from adding onions, a wonderful counterpoint to the salty toast.

The shrimp combination gains some fat from adding ground pork, keeping it moist even after being cooked.
The dish doesn’t become oily by shallow frying the shrimp toasts in moderately heated oil and letting the bread side drip on paper towels.

What Kind of Bread should I Use for Shrimp Toast?

I experimented with a wide range of white bread for these toasts, from the most basic sandwich slice to an artisanal baguette. Sandwich bread is typically used for this recipe; however, its sponge-like structure absorbs a lot of oil and offers little texture. My favorite was a regular baguette from the supermarket. Due to the tiny size and moderately firm crust, it is simple to distribute a generous amount of shrimp topping across each slice of bread. With each mouthful, the bread’s structure becomes nicely crispy without damaging your mouth.

What do I Serve with Shrimp Toast?

Shrimp toast is a delicious party appetizer that goes well with several different appetizers. It can be served as an appetizer before dinner or as a happy-hour snack. Stick to traditional Chinese American dishes or go pupus and get ideas from the state’s renowned mix-and-match cuisine.

  • Baked Vegetable Wontons
  • Air Fryer Egg Rolls
  • Korean Fried Chicken Wings
  • Lumpia, fried or fresh
  • Kamaboko dip
  • Vietnamese-Inspired Rice Crisps
  • California Rolls
  • Kanom Krok (Thai Coconut Pancakes)
  • Vietnamese-Style Spring Rolls
  • Pepper TTeigen’sCrispy Chicken Wings

Can I Prepare Shrimp Toast Ahead of Time?

The shrimp toast can be prepared up to the point of frying. These can be stored in the refrigerator for up to a day while being covered. You can freeze them on a tray and then, once they are completely frozen, store them in a freezer bag if you want to prepare them even further in advance. If you freeze them, I suggest frying them immediately in 340°F (170°C) oil after removing them from the freezer (instead of shallow frying them).

How Long is Shrimp Toast Good for in the Fridge?

Preserving the fried shrimp toast pieces in an airtight container or wrapped in plastic is preferable. Toast can be frozen for up to two months and refrigerated for three to four days. Preserving the fried shrimp toast pieces in an airtight container or wrapped in plastic is preferable. Toast can be frozen for up to two months and refrigerated for three to four days. This meal is best eaten immediately after cooking, like other fried food.


The most recent recipe to be added to our collection of classic Chinese takeout recipes is shrimp toast. Although shrimp toast is thought to have originated in Guangzhou, China, it has since spread worldwide, becoming a standard in Americanized Chinese restaurants across the nation and even appearing on a few dim sum carts. Slices of white sandwich bread are smeared with a tasty mixture of ground shrimp seasoned with scallions, cilantro, and ginger before being pan-fried.

Although shrimp toast is thought to have originated in Guangzhou, China, it has since spread worldwide, becoming a standard in Americanized Chinese restaurants across the nation and even appearing on a few dim sum carts. The size of the shrimp doesn’t matter as much as it would with other recipes because it will be puréed. For a meal like this, using shrimp with a count of 40 to 50 per pound makes sense because smaller shrimp tend to be more economical.