With big chunks of juicy shrimp on crispy toast, this easy shrimp toast is the perfect crowd-pleaser for your next BBQ or potluck.
- 250 grams shrimp (peeled and deveined) - 60 grams ground pork - 60 grams onion (chopped) - 5 grams fresh ginger (sliced) - 1 tablespoon potato starch - 1 large egg white - 2 teaspoons Shaoxing wine - 1 teaspoon toasted sesame oil - 1/2 teaspoon salt - 1/8 teaspoon ground white pepper - 4 slices sandwich bread - vegetable oil (for frying) - cilantro (chopped for garnish) - Thai sweet chili sauce for dipping
Chop half of the shrimp into bite-sized pieces.
Add the remaining half of shrimp, along with the ground pork, onion, ginger, potato starch, egg white, Shaoxing wine, toasted sesame oil, salt and white pepper to a food processor and puree.
Add the shrimp paste to the chopped shrimp and mix together.
Divide the shrimp mixture between 4 slices of bread and spread in an even layer to the edges of the bread.
Cut the shrimp toasts into triangles or squares. Clean the knife between each cut with a damp paper towel. You can also trim off the crusts if you like.
Heat 1/2-inch of oil to 360° F (180°C) and fry the shrimp toasts with the shrimp side down until they start to brown around the edges (~ 2 minutes.)
Flip the shrimp toasts over and fry for an additional 2 minutes.
Transfer the shrimp toasts to a wire rack lined with a few layers of paper towels with the bread side facing down to drain any excess oil.