Crispy Chinese Shrimp Toast
Crispy Chinese Shrimp Toast features a savory shrimp paste spread on thick-cut bread, coated in sesame seeds, and fried to golden perfection. This easy shrimp toast appetizer is ready in under 30 minutes and tastes just like your favorite dim sum takeout.
The Crispy Shrimp Toast You Have Been Craving Since Your Last Dim Sum Visit
If you have ever sat down at a dim sum table and watched that platter of golden, sesame-crusted triangles disappear in under thirty seconds, you already know the magic of shrimp toast. This crispy Chinese shrimp toast recipe brings all of that restaurant-worthy satisfaction straight into your own kitchen, with a simple shrimp paste that takes minutes to blitz together and a fry that is over before you know it.
Whether you are planning a dinner party spread, putting together a game-day snack table, or just craving something genuinely impressive with minimal effort, this easy shrimp toast delivers every single time.
What Makes This Shrimp Toast So Good
The secret is in the paste. A quick pulse in the food processor brings together raw shrimp, garlic, fresh ginger, soy sauce, toasted sesame oil, and a touch of cornstarch into a sticky, savory filling that clings to the bread like it was made for it (because it was). The cornstarch and egg white work together as binders, giving the paste that slightly springy, bouncy texture you find in the best dim sum shrimp toast appetizers.
The sesame seed crust does two jobs: it adds a nutty, toasted crunch and it acts as a barrier that keeps the paste moist and steamy while the outside crisps up in the hot oil. The result is a bite that crackles on the outside and stays tender and flavorful inside.
Chef's Tip: Use day-old bread if you can. Slightly stale bread is firmer, soaks up less oil, and gives you a better base for the shrimp paste. Fresh sandwich bread works in a pinch but can turn a little greasy.
Shrimp Toast Appetizers: Fried vs. Baked
The classic preparation is shallow-frying, and for good reason. The oil creates that unmistakable golden, lacquered crust in just a few minutes. But if you are after a homemade baked shrimp toast that is a little lighter, the oven method is a solid option. Bake paste-side up at 400 degrees F for about 12 minutes, then hit them under the broiler for a minute or two to toast the sesame seeds. They will not be quite as rich, but they are still deeply satisfying and much easier to make in large batches.
For a fun variation inspired by Vietnamese crab toast, swap half the shrimp for fresh lump crab meat. The crab adds a natural sweetness that pairs beautifully with the ginger and sesame.
Having a reliable food processor and a heavy-bottomed pan or wok makes this recipe significantly easier. The right tools help you get the paste texture and oil temperature exactly right, which is where the magic happens.
Garlic Shrimp Recipe Instructions: Building the Paste
These are the breaded shrimp preparation steps that matter most. When you run the food processor, pulse rather than blend continuously. You want a coarse paste with some texture, not a smooth puree. Over-processing makes the filling dense and rubbery rather than light and bouncy.
Make sure your shrimp are patted completely dry before they go into the processor. Excess moisture will make the paste loose and harder to spread cleanly onto the bread.
Spread the paste generously, at least a quarter-inch thick, and press each slice firmly into the sesame seeds. If the seeds are not fully adhered before frying, they will scatter in the oil.
Chef's Tip: Fry in small batches and let the oil return to temperature between rounds. Crowding the pan drops the oil temperature and leads to soggy, oil-logged toast instead of crispy perfection.
Ready to make it? Here is the full step-by-step recipe:
Crispy Chinese Shrimp Toast
Crispy Chinese Shrimp Toast features a savory shrimp paste spread on thick-cut bread, coated in sesame seeds, and fried to golden perfection. This easy shrimp toast appetizer is ready in under 30 minutes and tastes just like your favorite dim sum takeout.
Ingredients
- 1/2 lb raw shrimp, peeled and deveined, tails removed, patted dry
- 6 slices white sandwich bread, day-old bread works best
- 1/2 cup sesame seeds, white or a mix of white and black
- 3 garlic cloves, roughly chopped
- 1 tsp fresh ginger, peeled and grated
- 2 green onions, thinly sliced
- 1 tbsp soy sauce, low-sodium preferred
- 1 tsp sesame oil, toasted
- 1 egg white, acts as binder
- 1 tbsp cornstarch
- 1/4 tsp white pepper
- 1/2 tsp sugar
- 2 cups vegetable oil, for frying, or enough to reach 1 inch depth in pan
Instruction
Add the shrimp, garlic, ginger, soy sauce, sesame oil, egg white, cornstarch, white pepper, and sugar to a food processor. Pulse until a coarse, sticky paste forms. Do not over-blend. You want some texture remaining.
Fold in the sliced green onions by hand using a spatula.
Trim the crusts off each slice of bread. Spread a generous, even layer of shrimp paste (about 2 to 3 tablespoons) across one side of each slice, pressing firmly so it adheres.
Pour the sesame seeds onto a shallow plate. Press each bread slice, paste-side down, firmly into the sesame seeds so they coat the shrimp paste completely.
Pour the vegetable oil into a heavy-bottomed skillet or wok to a depth of about 1 inch. Heat over medium-high heat until it reaches 350 degrees F (175 degrees C). Test with a small pinch of sesame seeds. If they sizzle immediately, the oil is ready.
Carefully lower the toast slices into the oil, shrimp-side down, in batches of 2 to 3. Fry for 2 to 3 minutes until the sesame seed crust is deep golden and the shrimp paste is cooked through.
Flip and fry the bread side for 1 minute until lightly golden.
Transfer to a wire rack or paper-towel-lined plate to drain. Cut each slice into 4 triangles.
Serve immediately with sweet chili sauce, soy dipping sauce, or duck sauce on the side.
Equipment
- Food processor or blender
- Heavy-bottomed skillet or wok
- Instant-read or candy thermometer
- Wire rack
- Slotted spoon or spider strainer
- Shallow plate for sesame seeds
- Bread knife or sharp chef's knife
Notes
Serving, Storing, and Making It Your Own
Serve your shrimp toast immediately, cut into triangles and arranged on a platter with a small bowl of sweet chili sauce or a simple soy and rice vinegar dipping sauce. They are at their absolute best in the first ten minutes out of the oil.
For a full spread inspired by shrimp toast appetizers at a dinner party, pair them alongside spring rolls, dumplings, and a cucumber salad. They also work beautifully as a starter before a bowl of wonton soup or fried rice.
Leftovers reheat surprisingly well in an air fryer. Skip the microwave entirely. Two to three minutes at 375 degrees F will bring back most of that original crunch without drying out the shrimp filling.
Once you nail this recipe, you will find it hard to justify ever ordering takeout shrimp toast again.
