Spicy Sesame Shrimp Toast

Shrimp toast

You know sometimes you have these things that you feel you're not gonna be into but then you try it and it's like "OHHH MAAA GAAAWWWDDDD where have you been my whole life?" Yeah that was my journey with Shrimp toast

Small triangles of fried bread and prawn topping with tonnes of sesame seeds. Sounds super basic. Is super basic. Classic cheap Chinese takeout dish. Nothing spectacular about it. Until you make it at home and your life is forever transformed. Literally 1000000 times your life is gonna get better. Just trust meeeeee pleaseeee

Shrimp toast

The key flavour component here is our Beijing Masala. And I like to fry the toasts in a little bit of oil from the Desi Chilli Oil. It gives the perfect slight heat kick. And then I top it with Spicy Garlic Chilli Oil sometimes, or honestly just gobble it up straight from the pan. I have no patience. I love these little guys so much!

Now before I get too hungry to type this recipe down, let's get to it!

 

Shrimp toast

INGREDIENTS:

  • 225g Shrimp
  • 1/4 cup chopped Cilantro
  • 2 finely chopped Scallions
  • 1 tsp minced Ginger
  • 1/4 tsp Sesame oil
  • 1/2 tsp Beijing Masala
  • 1/2 tsp Sugar
  • 1/2 tsp Salt
  • 2 tsp Cornstarch
  • 1 Egg white
  • 4 slices bread - I always opt for Wholewheat but you can use any bread
  • 2 tbsp Sesame seeds
  • Vegetable oil and Desi Chilli Oil for frying

 

DIRECTIONS:

 

  • Add the shrimp, cilantro, scallions, ginger, sesame oil, sugar, salt, cornstarch, egg white and Beijing Masala into a food processor or a chopper. Process until it's a paste.
  • Divide the mixture among 4 slices of sandwich bread, spreading it evenly out to the ends. Sprinkle with sesame seeds, and lightly press the sesame seeds into the shrimp mixture. Cut each slice into quarters on a diagonal to create little triangles.
  • In a large nonstick pan, first add 1 tbsp of only the oil from the Desi Chilli Oil, next add regular cooking oil. Heat a generous amount of oil to shallow fry the toasts. Fry the triangles in the skillet, shrimp-side down first, until golden––about 2-3 minutes.
  • Use a spatula to carefully turn them over, and fry the other side for about 1 minute. Transfer to paper towels to drain. Drizzle oodles of chilli oil and just gobble!

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