shrimp toast

FacebookPinterestGoogle+TwittertumblrEmail

~ shrimp toast ~

serves 6

We made these addictive little appetizers yesterday over a lovely bottle of wine. They never made it to the table…we just stood in the kitchen and ate them as soon as they were ready. Shrimp toast is the perfect beginning to an Asian themed meal and would be beautiful served as the appetizer course in a bento box lunch. They’re not good reheated, but very very fresh, so plan accordingly.

1 lb. cleaned raw shrimp, chopped

10 water chestnuts, chopped

2 green onions, chopped (including green parts)

1 Tablespoon fresh gingerroot, grated

1 teaspoon salt

1 teaspoon sugar

1 teaspoon garlic powder

dash of cayenne pepper

2 Tablespoons sherry, marsala or brandy

2 eggs, well beaten

peanut oil for frying

2 Tablespoons cornstarch

12 slices firm white bread (I like to use Peppridge Farm’s Farmhouse Sourdough)

Mix up all the ingredients except the bread. Trim the crusts from the bread slices, and then cut each slice diagonally, forming two triangles. Spread about a tablespoon of the shrimp mixture evenly onto each triangle. Deep fry 3 pieces at a time face down in about one inch of very hot peanut oil, approximately 2 minutes, or until golden and cooked through. Adjust heat so they’re cooking evenly in this amount of time without burning. Flip and fry for a couple seconds on the other side. Drain on paper towels and serve immediately. We love these dipped in sweet and sour sauce or Chinese hot mustard and drizzled with a little Sriracha hot sauce.

Enjoy!

~Melissa

Print Friendly

You may enjoy these related posts:

  7 comments for “shrimp toast

  1. April 16, 2012 at 10:47 am

    This sounds great and really easy to do.

    • Melissa
      April 16, 2012 at 11:10 am

      Hi Carrie! :) These are yummy, and pretty darn easy to put together. What’s hard is to try to stop eating them once you start. hee hee. xo

  2. April 19, 2012 at 3:44 pm

    Mmmmm… shrimp toast. A restaurant I used to frequent in England served it and I used to really fill up on it. They used to sprinkle the top with sesame seeds which was a fantastic addition! :)

    • Melissa
      April 20, 2012 at 12:21 pm

      ooh! I love the idea of adding sesame seeds! I’ll try that next time. Thanks Charles :)

  3. January 11, 2013 at 6:38 am

    Good morning Melissa~I have featured this recipe on my blog for my weekly seafood round-up and have also linked this recipe to your original post so that my readers will be forwarded to your site. Thank you for allowing me to share! Here is the link: http://carriesexperimentalkitchen.blogspot.com/2013/01/seafood-frenzy-friday-week-44.html

    • Melissa
      January 11, 2013 at 10:39 am

      whooooo hooooo! awesome :) Thanks Carrie! I’ll post a link and spread the word on fb. xoxo

Leave a Reply

Your email address will not be published. Required fields are marked *

Notify me of followup comments via e-mail.