Shrimp Toast Recipe – Asian Special
Asian Cabbage Salad is a crunchy, refreshing, and flavorful dish made with shredded cabbage, fresh vegetables, and a zesty sesame-ginger dressing. It’s light yet satisfying, perfect as a side dish, meal prep option, or a main course with added protein. This salad is quick to make and packed with nutrients, making it a go-to for healthy eating!
- Prep Time15 min
- Cook Time10 min
- Total Time25 min
For the Shrimp Paste:
- ½ pound raw shrimp, peeled and deveined
- 1 clove garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 egg white
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
- 2 tablespoons green onions, finely chopped
- Salt and pepper, to taste
For the Toast:
- 6–8 slices white sandwich bread, crusts removed
- Sesame seeds, for garnish (optional)
- Oil, for deep frying
Make the Shrimp Paste:
In a food processor, combine shrimp, garlic, ginger, egg white, soy sauce, sesame oil, cornstarch, and seasoning.
Blend into a smooth, thick paste.
Stir in the chopped green onions.
Cut each bread slice into halves or quarters, depending on your serving style.
Spread a generous layer of the shrimp paste on one side of each piece.
Sprinkle with sesame seeds if using, and press lightly to adhere.
Fry the Toast:
Heat oil in a deep skillet or pan over medium heat.
Carefully place toast pieces in the oil, shrimp side down first.
Fry for 2–3 minutes per side until golden brown and crispy.
Remove and drain on paper towels.
Serve:
Serve warm with sweet chili sauce, soy sauce, or your favorite dipping sauce.
Garnish with extra green onions or herbs if desired.
Recipe Notes :
Make sure the shrimp paste is well blended for a smooth texture.
For a healthier version, you can bake or air fry the toast at 375°F (190°C) until crisp.
Shrimp toast is best served fresh but can be reheated in an oven or air fryer.
Try using whole wheat or brioche for a twist on the classic base.
