Recipe courtesy of
Andy Liang
for
Food Network Kitchen
Recipe courtesy of
Andy Liang
for
Food Network Kitchen
Watch how to make this recipe.
Shrimp Toast
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- Level: Intermediate
- Total: 40 min
- Active: 30 min
- Yield: 4 servings (16 pieces)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 404
- Total Fat
- 23 g
- Saturated Fat
- 2 g
- Carbohydrates
- 31 g
- Dietary Fiber
- 3 g
- Sugar
- 4 g
- Protein
- 19 g
- Cholesterol
- 91 mg
- Sodium
- 387 mg
This Chinese classic is an all-time favorite: A bouncy seasoned shrimp filling is spread between slices of sandwich bread, then fried in hot oil until crunchy for a delicious mashup. The seasoned shrimp paste is easily pulsed in a food processor until smooth, then thrown back and forth into a bowl by hand to create the signature springy texture the shrimp is known for. We tested the recipe with a few different breads but settled on very thin white sandwich bread: This bread not only fried up super-crunchy, but also without getting too greasy. It offered a delicious balance between bread and spread for excellent shrimp flavor. Following deep frying with a quick bake in the oven ensures the shrimp filling is cooked all the way through. Pile the sandwich quarters on a large platter with a side of sweet chili sauce for a crowd-pleasing appetizer, cocktail treat or casual meal.
- Level: Intermediate
- Total: 40 min
- Active: 30 min
- Yield: 4 servings (16 pieces)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 404
- Total Fat
- 23 g
- Saturated Fat
- 2 g
- Carbohydrates
- 31 g
- Dietary Fiber
- 3 g
- Sugar
- 4 g
- Protein
- 19 g
- Cholesterol
- 91 mg
- Sodium
- 387 mg
Ingredients
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Directions
Special equipment:
a deep-fry thermometer- Position an oven rack in the center of the oven and preheat the oven to 350 degrees F. Set a wire rack over a rimmed baking sheet and line the wire rack with paper towels.
- Pour enough oil into a wok or large cast-iron skillet to come halfway up the sides of the pan. Clip a deep-fry thermometer to the pot. Heat the oil over medium heat until the thermometer registers 350 degrees F. Adjust the heat as needed to keep it at temperature.
- Meanwhile, combine the shrimp, scallions, egg white, cornstarch, ginger, sugar, 3/4 teaspoon salt, sesame oil, white pepper and chicken bouillon powder if using in a food processor. Pulse until smooth, scraping the sides of the bowl if needed. Transfer the shrimp paste to a medium bowl.
- Gather a handful of the shrimp paste into your hand and firmly throw the shrimp paste back into the bowl. Repeat this step until the shrimp paste stiffens slightly, about 5 times. Divide the shrimp paste and place it in the middle of 4 slices of the thin sandwich bread, about 1/3 cup per slice. Spread the paste to the edges of each slice with a butter knife. Press another bread slice over the shrimp paste and press firmly so it sticks to the other slice. Repeat until all the shrimp paste is covered. Set aside at room temperature until the oil is hot.
- Carefully lower one sandwich into the hot oil with a spider or tongs and fry one at a time in the hot oil, flipping halfway, until evenly golden brown and crispy on both sides, about 2 minutes. Transfer the shrimp toast to the prepared wire rack to drain; once it drains for a few seconds, remove the paper towel so it doesn’t make the bottom side soggy. Repeat the same frying and draining process until all the shrimp toasts are crispy.
- Transfer the fried shrimp toast on the pan and rack to the preheated oven to bake for 7 minutes. Check to see that the shrimp paste is cooked all the way through; bake for a few more minutes if it’s not. Cut each shrimp toast into 4 pieces. Serve on a big platter with a side of sweet chili sauce.
