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+ servings

Shrimp Toast

Originally a Chinese appetizer called Hatosi, Shrimp Toast is a simple finger food that makes for a great canape at parties.
Course Appetizer
Cuisine Chinese
Level Intermediate
Main Ingredient Pork, Shellfish
Diet Dairy-Free, Low Sugar
Servings 8 serving


  • 12 thin slices sandwich bread
  • 400 grams shrimp peeled and deveined
  • 115 grams ground pork
  • ¼ cup potato starch (halve if using cornstarch)
  • 4 scallions (white part only, minced)
  • 1 large egg
  • 2 teaspoons fresh ginger grated
  • 1 teaspoon salt
  • ground white pepper to taste
  • vegetable oil (for frying)
  • parsley minced, for garnish
  • Thai sweet chili sauce for dipping


  • Put the shrimp, pork, cornstarch, green onions, egg, ginger, salt and pepper in the bowl of a food processor and pulse until it's almost smooth. You may need to scrape the bowl down a few times with a spatula. It should resemble a chunky paste, however there shouldn't be any large pieces of shrimp left. If you don't have a food processor, you can mince the shrimp with a knife and mix everything else together in a bowl by hand.
  • Cut the crusts off the bread (the crust will burn if you leave it on), then cut the bread into four triangles, squares or sticks. Spread about a teaspoon of the shrimp mixture on each piece of bread. Make sure to get the shrimp all the way to the edges or the bread will curl while frying. Press a small piece of parsley into each toast for color.
  • Add about 2 inches of oil to a heavy bottomed pot and heat to 350 degrees F. The oil needs to be very hot, or the bread will soak up excess oil, and the shrimp will get overcooked.
  • Add the toasts, shrimp side down. When the edges of the bread start to brown, flip the toasts over and fry the bread side until it is golden brown. Transfer to a paper towel lined rack with the bread side facing the paper towel to drain as much oil as possible.
  • Serve with the Sweet Thai Chili Sauce for dipping.