Crispy Fried Sesame Shrimp ToastIf you like to add shrimp toast to your Chinese take-out order, it probably never crossed your mind to make it. But this crispy appetizer is not hard to make — you can even prepare the paste, freeze and fry up a fresh batch anytime the notion strikes you. - Carolina Country
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Crispy Fried Sesame Shrimp Toast

5.0/5 rating (2 votes)
Crispy Fried Sesame Shrimp Toast

If you like to add shrimp toast to your Chinese take-out order, it probably never crossed your mind to make it. But this crispy appetizer is not hard to make — you can even prepare the paste, freeze and fry up a fresh batch anytime the notion strikes you. 

Ingredients

  • 1 cup plain panko breadcrumbs
  • ¼ cup toasted sesame seeds
  • ½ pound shrimp, peeled and deveined (washed and dried)
  • 1 egg white
  • 2 teaspoons low sodium soy sauce or tamari
  • 4–5 scallions, chopped
  • 1 teaspoon cornstarch
  • 3 cloves garlic, sliced
  • ¼ cup fresh cilantro, loosely packed, plus extra for garnish
  • 2 teaspoons sesame oil
  • 2 teaspoons grated fresh ginger
  • 1 teaspoon sugar
  • Pinch of salt
  • 6 slices white bread*
  • Vegetable oil for frying
  • Pepper jelly, duck sauce or sweet chili pepper sauce (optional for serving)

*We used sliced Hawaiian bread for fun and a bit of sweetness.

Directions

  1. Combine breadcrumbs with sesame seeds and set aside.

  2. Combine remaining ingredients (except bread and oil) in processor. Pulse into a smooth paste.

  3. Divide paste among the 6 slices of bread and spread evenly to edges. Sprinkle with crumb mixture and lightly press into paste.

  4. Cut each piece diagonally into 4 triangles.

  5. Add about ⅛-inch oil into a cast iron or non-stick skillet over medium heat. Gently place pieces of toast into hot oil, crumb side down. Fry until golden brown, about 2 minutes. Gently turn with spatula and fry the other side for about 1 minute. Place on paper towels to drain. Garnish with chopped cilantro. Serve immediately alongside warmed pepper jelly, duck sauce or sweet chili pepper sauce.

Recipe courtesy of

Wendy Perry, a culinary adventurist and blogger, chats about goodness around NC on her blog at WendysHomeEconomics.com.

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5.0/5 rating (2 votes)

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