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Shrimp Toasts


Uncooked Shrimp Toast may be Frozen,wrapped in freezer paper and defrosted in refrigerator the night before frying and serving.

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Rate this recipe 4.8/5 (6 Votes)


  • Dipping Sauce:
  • 1 Loaf White Bread, Extra Thin, crusts removed (Pepperidge Farm)
  • 1 Pound Shrimp, thawed, cleaned, dried of moisture with a paper towel and coarse chopped
  • 2 Egg Whites
  • 6 thin Scallions, chopped finely
  • 3 teaspoons fresh Ginger, chopped finely
  • 1 Tablespoon Orange Peel, chopped finely
  • 1 teaspoon Chili Sauce
  • 1 teaspoon Sugar
  • Oil for Frying
  • 2 Tablespoons Soy Sauce
  • 2 Tablespoons Water
  • 2 Tablespoons Rice Wine Vinegar
  • Sesame Seeds
  • Equipment:
  • Deep Fryer or Large Deep Frying Pan


Cooking time 60mins
Adapted from


Step 1

In the bowl of a food processor wiz together the shrimp and egg white forming a coarse paste, scrape into a glass mixing bowl then gently stir in the the scallions, ginger, orange peel, chili sauce, and sugar. Refrigerate shrimp mixture for at least a half hour then, using a mini spatula, one slice at a time, spread mixture across bread including into the corners before cutting each piece in half on a diagonal and placing onto a large cookie sheet. Fry Shrimp Toast rolling over until golden on both sides before placing onto a paper towel to absorb grease, serve immediately with dipping sauce.
Dipping Sauce:
In a small bowl stir together the liquid ingredients then top with sesame seeds.

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