Friday, January 8, 2016

Shrimp Toast – Is Toast the New Wing?

While virtually unknown compared to most other popular fried party snacks, these shrimp toasts are easy to make, and every bit as delicious, and addictive, as those Buffalo wings, or jalapeño poppers. Well, all that’s about to change.

Nobody goes to a friend’s house to watch the game, and expects to see a plate of these crispy-on-one-side, soft-and-savory-on-the-other-side treats, but after a few of you make these, and word spreads, I’m sure it will just be a matter of time.

Speaking of spreads, since we apply the shrimp mixture raw, it’s not like you can dip a finger in to taste it. So, to check for seasoning, especially the salt, you may want to fry a small piece (like during meatball production), and adjust from there. I added a tiny pinch of salt, but thanks to the soy, anchovy, and fish sauce, you may not need any.

These are significantly better served warm than cold, so maybe fry them in batches, and/or keep warm in an oven. And yes, if you don’t do shrimp, any other raw seafood will work. By the way, I have it on good authority that these are magnificent served with cold beer, and for that reason alone I hope you give these a try soon. Enjoy!

Makes about 16 Shrimp Toasts:
1/2 pound raw shrimp, peeled and deveined
1/4 cup diced water chestnuts
1/4 cup chopped cilantro leaves
1/2 cup green onion, finely sliced
3 garlic cloves, crushed
1 tablespoon finely grated ginger
1 anchovy filet
1 teaspoon toasted sesame oil
1 teaspoon fish sauce
1 tablespoon soy sauce, or more to taste
1 egg white
1/2 teaspoon sugar
1/2 teaspoon paprika
pinch cayenne pepper
pinch of salt
4 large slices white bread
sesame seeds, optional
vegetable oil for frying


Unknown said...

These appetizers fit my criteria (easy, tasty and gorgeous) except I have am intolerance to shrimp (even worse with crab and lobster). You mention using another raw seafood. Do you mean a whitefish or mollusks (e.g., clams)?

Unknown said...

Could you deep fry vs. pan fry there? One better than the other?

noelbynature said...

We have this in Thailand and the lady outside my office deep fries hers. I've also seen versions using minced chicken and pork.

Capt Chris said...

You're a Rockstar...Holy Wow! To Michael's question, I always thought "seafood" was everything BUT fish. Seafood: all shellfish and/or invertebrates like lobster, shrimp, conch, clams, squid, etc. Fish: Mahi, Cod, Salmon, etc. I could look "seafood" up in a dictionary, but I am curious about your definition. Cheers.

Chris said...

These are quite common in dim sum restaurants. Fresh water chestnuts can be found in Asian grocery stores although they are quite tricky to peel. Taste wise fresh is better but if used chopped up in recipes, canned is good enough! For folks who are allergic to shellfish, use minced fish meat. Another pointer is you can get tubs of prepared fish paste in Asian grocery stores. Often they are fresh but can be found frozen, just have to ask. These are already seasoned but adding water chestnuts/ cilantro etc is a good idea. Thanks Chef for another great recipe!

Unknown said...

Just made these absolutely delicious....Another winner! Thank you Chef John

Dawn0fTime said...

I adore shrimp toast! I'm definitely giving your method a try soon! By the way, I highly recommend the Ginger People's ginger chili sauce to dip these in. The sweet spiciness pairs so well with the salty savory toasts.

Dan and Hilary said...

I just want to comment on the quality of comments on this blog. Chef John, aside from you're awesome demos, you should be proud of what's going on here with the banter of the foodwishes crowd!

This looks amazing, never heard of this, need to finally get a food processor...

Billy MacKenzie said...

RIP David Bowie

Unknown said...

Chef, just finished these...delish!! May make a mod however into a shrimp cake patty and a little less oil next time. Chrissy says she'd bake them. I scoffed at the thought. Look for her pics on instagram. Keep the inspiration going....

Unknown said...

Made these today and they were wonderful!! My mother (like so many others) had never even heard of shrimp toast until I made them for her today. I warned her that once you have them you'll never ever forget. After one bite, she was instantly hooked. All the ingredients were right on point. From one Chef to another,
Mahalo Chef John
Follow us on IG/FB/Twitter @FelonyFlavors

Judy Vallas said...

Every now and then, my memory flashes back to the 80s when, on rare and special occasion, a co-worker (Alan Fong) would bring in his homemade shrimp toast for us all. He’d tell us the day before that they were coming, and I can’t explain the level of excitement!

Exactly as you say, it is a taste experience you will keep thinking about. I don’t know why I’ve never made them, but I intend to soon. Thank you for the clear - and tempting - recipe and video.