Shrimp Toast
Servings: 12 servings (48 triangles total)
Calories: 137cal
Equipment
- Mini food processor or chopper/immersion blender
Ingredients
Shrimp Paste
- ½ pound large frozen shrimp thawed. peeled, deveined, tails removed
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon garlic salt
- 2 teaspoons cornstarch
- ¼ cup chopped green onions
- 1 egg white
- 2 teaspoons minced garlic
- 2 teaspoons ginger paste
- ¼ cup chopped fresh cilantro
Other
- 12 slices white bread
- 3 tablespoons olive oil
- 4 tablespoons sesame seeds
Instructions
- Blend all shrimp paste ingredients together until a smooth consistency is achieved.
- Spread each slice of bread with the shrimp paste, spreading all the way to the crust.
- Sprinkle sesame seeds generously over the shrimp paste.
- Heat olive oil in skillet over medium-high heat until shimmering. Place bread slices, paste side down, into the hot oil.
- Cook for about two minutes then turn over with spatula.
- Repeat for remaining bread slices.TIP - If you prefer brown shrimp toast, add more oil to the skillet for each batch.
- Cut into triangles.
Notes
- As with most fried foods, shrimp toast is best enjoyed right away. The longer they sit in the refrigerator, the soggier they will become. However, you can store them in an air-tight container in the refrigerator for up to 3 days. Reheat them in a skillet on the stovetop, in the oven at a low temp (325), or in the air fryer using the reheat function.
- You can prepare the shrimp toast a day ahead of time if needed. Prep the toast up until the point of frying, place them onto a baking tray, cover, and refrigerate. Fry right before serving.
Nutrition
Serving: 1slice (4 triangles) | Calories: 137cal | Carbohydrates: 14g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 24mg | Sodium: 593mg | Potassium: 83mg | Fiber: 1g | Sugar: 1g | Vitamin A: 78IU | Vitamin C: 1mg | Calcium: 93mg | Iron: 1mg
