Sesame Shrimp Toasts

Enjoy a Chinese dim sum favorite with your party guests. The shrimp paste is easy to make, and the deep frying doesn't require a big time commitment. Look for very thinly sliced white bread in the grocery store-if you can't find it, regular sliced bread can be thinned out with a quick pass of a rolling pin!
  • Level: Easy
  • Total: 1 hr 15 min
  • Active: 1 hr 15 min
  • Yield: 40 toasts (12 to 15 servings)
Save Recipe


2 tablespoons lemon juice

Vegetable oil, for frying

1 large egg white

1-inch piece ginger, roughly chopped

1 small clove garlic, roughly chopped

3 tablespoons soy sauce

1 tablespoon plus 1 teaspoon toasted sesame oil

1 tablespoon dry sherry

Kosher salt

1 1/2 teaspoons light brown sugar

Freshly ground black pepper

3/4 pound peeled and deveined large shrimp, tails removed

3 scallions, thinly sliced

1 small inner stalk celery, very finely chopped

6 whole water chestnuts, very finely chopped

2 teaspoons sesame seeds, plus more for garnish

10 slices very thinly sliced white sandwich bread


  1. Make the shrimp paste: Process the egg white, ginger, garlic, 1 tablespoon of the soy sauce, 1 tablespoon of the sesame oil, the sherry, 3/4 teaspoon salt, 1/2 teaspoon of the brown sugar and several grinds of pepper in a food processor until all the ginger and garlic are pureed. Add the shrimp, and pulse until a thick paste forms. Transfer to a medium bowl, and fold in 2/3 of the scallions, the celery, water chestnuts and sesame seeds. (The shrimp paste can be refrigerated for up to 1 day.)
  2. Trim the crusts from the bread, and evenly divide the shrimp paste among the slices (about 2 heaping tablespoons each). Spread out into an even layer that completely covers the bread.
  3. Make the dipping sauce: Whisk together the remaining 2 tablespoons soy sauce, 1 teaspoon sesame oil and 1 teaspoon brown sugar, the lemon juice and a large pinch of salt in a small bowl.
  4. Fry the toasts: Line a baking sheet with paper towels. Fill a large, wide skillet with straight sides, with about 1 inch of vegetable oil. Attach a deep-fry thermometer to the skillet, and bring the oil to 375 degrees F over medium heat. Being careful of the hot oil splashing, put 5 to 6 shrimp toasts in the oil shrimp-side down and fry until the shrimp and the edges of the bread are golden brown, 2 to 3 minutes. Flip the pieces, and continue to fry until the bottoms are golden brown, about 1 minute more. (Adjust the heat as needed to maintain the temperature.) Transfer the shrimp toasts to the prepared baking sheet, and dab the tops with a paper towel to absorb some of the excess oil. Sprinkle the toasts all over with the remaining scallions and some sesame seeds and salt. Cut each toast into 4 triangles, and serve hot with the dipping sauce on the side.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Creamy Shrimp Scampi Dip

Shrimp and Bacon Sesame Toast

Nori-Sesame Shrimp Toasts

Sesame Crackling Shrimp

Nordic Shrimp Toast

Baked Chicken with Toasted Sesame Seeds

Grilled Shrimp Skewers with Soy Sauce, Fresh Ginger and Toasted Sesame Seeds

Grilled Shrimp Skewers with Soy Sauce, Fresh Ginger and Toasted Sesame Seeds