Shrimp Toast Recipe

Shrimp: Peeled and deveined, these form the base of the paste.

White bread: Slices with crusts removed, used as the base for the shrimp paste.

Garlic: Minced, adds a pungent flavor to the paste.

Soy sauce: Adds a salty, umami flavor to the shrimp paste.

Sesame oil: Provides a nutty aroma and flavor.

Cornstarch: Helps to thicken the shrimp paste.

Vegetable oil: Used for frying the shrimp toast.

When making shrimp paste, ensure the shrimp is finely chopped or even processed in a food processor to achieve a smooth consistency. This will help the paste adhere better to the bread and create a more uniform texture. Additionally, when frying, make sure the oil is at the right temperature by testing with a small piece of bread; it should sizzle immediately but not burn. This ensures that the shrimp toast cooks evenly and achieves a perfect golden brown color.

• shrimp - Substitute with firm tofu: Firm tofu can mimic the texture of shrimp when marinated properly and is a good vegetarian alternative.

• shrimp - Substitute with chicken breast: Chicken breast, when finely chopped, can provide a similar protein content and texture.

• white bread - Substitute with whole wheat bread: Whole wheat bread offers more fiber and nutrients while still providing a similar texture.

• white bread - Substitute with gluten-free bread: For those with gluten intolerance, gluten-free bread is a suitable alternative.

• garlic - Substitute with shallots: Shallots provide a milder, slightly sweet flavor that can complement the dish well.

• garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic for convenience and a similar flavor profile.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar taste.

• soy sauce - Substitute with coconut aminos: Coconut aminos offer a soy-free and slightly sweeter alternative to soy sauce.

• sesame oil - Substitute with olive oil: Olive oil can be used in place of sesame oil, though it will have a different flavor profile.

• sesame oil - Substitute with peanut oil: Peanut oil can provide a similar nutty flavor and high smoke point for frying.

• cornstarch - Substitute with arrowroot powder: Arrowroot powder is a gluten-free thickening agent that works similarly to cornstarch.

• cornstarch - Substitute with potato starch: Potato starch can be used as a thickening agent and provides a similar texture.

• vegetable oil - Substitute with canola oil: Canola oil has a high smoke point and neutral flavor, making it suitable for frying.

• vegetable oil - Substitute with grapeseed oil: Grapeseed oil is another neutral oil with a high smoke point, ideal for frying.

• Allow the shrimp toast to cool completely at room temperature before storing.
• Place the cooled shrimp toast in an airtight container, layering parchment paper between each piece to prevent sticking.
• Store the container in the refrigerator for up to 2 days to maintain freshness.
• For longer storage, wrap each piece of shrimp toast individually in plastic wrap or aluminum foil.
• Place the wrapped pieces in a resealable freezer bag, removing as much air as possible to prevent freezer burn.
• Label the bag with the date and store in the freezer for up to 1 month.
• To reheat, preheat your oven to 350°F (175°C). Place the frozen shrimp toast on a baking sheet and bake for 10-12 minutes, or until heated through and crispy.
• Alternatively, reheat in a toaster oven or air fryer for a quicker option, ensuring the shrimp toast is crispy and hot throughout.
• Avoid microwaving as it may result in a soggy texture.

• Preheat your oven to 350°F (175°C). Place the shrimp toast on a baking sheet lined with parchment paper. Bake for 5-7 minutes until heated through and crispy.
• For a quicker method, use a toaster oven. Set it to 350°F (175°C) and toast the shrimp toast for about 3-5 minutes until warm and crunchy.
• If you're in a hurry, you can use a microwave. Place the shrimp toast on a microwave-safe plate and cover with a damp paper towel. Microwave on medium power for 1-2 minutes, but be aware that this method might make the bread slightly soggy.
• For an extra crispy finish, reheat the shrimp toast in an air fryer. Set the air fryer to 350°F (175°C) and cook for 3-4 minutes until hot and crispy.
• If you prefer stovetop reheating, heat a non-stick skillet over medium heat. Place the shrimp toast in the skillet and cook for 2-3 minutes on each side until warmed through and crispy.

• Mixing bowl: To combine the shrimp, garlic, soy sauce, sesame oil, and cornstarch into a paste.

• Knife: To mince the garlic and remove the crusts from the bread slices.

• Cutting board: To provide a stable surface for mincing the garlic and preparing the bread.

• Frying pan: To heat the vegetable oil and fry the shrimp toast.

• Spatula: To flip the bread while frying to ensure even cooking on both sides.

• Paper towels: To drain the excess oil from the fried shrimp toast.

• Plate: To serve the shrimp toast after cutting it into triangles.

• Tongs: To safely remove the shrimp toast from the hot oil.

Prepare ingredients ahead: Mince the garlic and peel and devein the shrimp in advance to save time.

Use a food processor: Blend the shrimp, garlic, soy sauce, sesame oil, and cornstarch together for a quick paste.

Preheat the oil: Start heating the vegetable oil while you prepare the shrimp paste to save cooking time.

Cut bread in advance: Remove the crusts and cut the bread into triangles before spreading the shrimp paste.

Use a large pan: Fry multiple shrimp toasts at once to reduce overall cooking time.