Chinese Shrimp Toast Recipe

The Shrimp Toast is the secret behind my success as a hostess. This amazing Shrimp Toast is sure to put everybody in a great mood when served for a party. Here is a tested, experimented and perfected Shrimp Toast recipe that I have been using for years!

Summary

CuisineCourse
MethodMain Ingredient

Ingredients

 Shrimp1⁄2 Pound
 Pork fat2 Ounce
 Egg white1
 Rice wine/Dry sherry1⁄2 Teaspoon
 Salt1⁄2 Teaspoon
 Minced ginger root1⁄2 Teaspoon
 Cornstarch1 Tablespoon
 White bread slice5
 Black sesame seeds/Poppy seeds1 Teaspoon
 Minced ham1 Tablespoon
 Oil6 Cup (96 tbs) (For Deep Frying)
 Pepper To Taste
 Salt To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 2236 Calories from Fat 1669

% Daily Value*

Total Fat 187 g287.3%

Saturated Fat 34.1 g170.7%

Trans Fat 0.4 g

Cholesterol 397.1 mg

Sodium 2324.3 mg96.8%

Total Carbohydrates 71 g23.6%

Dietary Fiber 3 g12%

Sugars 0.3 g

Protein 62 g124.9%

Vitamin A 9.1% Vitamin C 7.9%

Calcium 19.3% Iron 37.1%

*Based on a 2000 Calorie diet

Directions

Shell and devein shrimp.
Rinse and pat dry with a paper towel.
Flatten each shrimp with the broad side of a cleaver to make chopping easier.
Use cleaver to finely chop shrimp and pork fat.
Combine chopped pork fat and shrimp; chop to a fine paste.
Place shrimp paste in a medium bowl.
Use a spoon or your hands to mix shrimp paste with egg white, wine, salt, ginger root and cornstarch; set aside.
Remove crusts from bread.
Cut each slice into 4 squares.
Mound 1 rounded teaspoon shrimp paste on each square of bread and press gently.
Garnish with sesame seeds, poppy seeds and minced ham, if desired.
Heat 6 cups oil in a wok over high heat to 350°F (175°C).
Reduce heat to medium.
Carefully lower bread squares shrimp-side down into hot oil with a slotted metal spoon.
Deep-fry 4 or 5 at a time until edges of bread turn golden, about 1 minute.
Turn each bread square and cook other side 30 seconds.
Remove from oil with slotted spoon; drain on paper towels.
Repeat with remaining bread squares.
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