Extra Crispy Pan-Fried Shrimp Toasts with Sesame
Better than takeout and far more fresh. These crispy toasts feature a savory blend of ground shrimp, cilantro, and garlic, finished with a toasted sesame crust. They’re a total texture play—crunchy, salty, and dangerously easy to snack on. Perfect as a cocktail hour app or a simple side dish.
Servings: 8 servings
Calories: 500kcal
Video
Equipment
Food processor fitted with blade attachment
Knife for spreading mixture on toast
Skillet for frying
Paper towels
Ingredients
- 1/2 lb large raw shrimp, peeled and deveined
- 1 large egg white
- 2 tsp low-sodium soy sauce
- 2 tsp ginger paste, or freshly grated ginger
- 4 scallions, white and green parts, thinly sliced
- 2 tsp cornstarch
- ¼ cup cilantro leaves
- 2 tsp toasted sesame oil
- 1 tsp Shaoxing wine, Dry Sherry or Mirin
- 1 clove garlic, thinly sliced
- 6 slices white sandwich bread, crusts removed, each piece cut into 4 triangles
- ½ cup sesame seeds, white, black, or a combination mixed together
- 1 ½ cups peanut oil, or other light, neutral oil -- you'll need enough to coat a skillet with about ½" oil
- Kosher salt
Instructions
- Create the shrimp mixture. Combine ½ lb shrimp, 1 egg white, 2 tsp low-sodium soy sauce, 2 tsp ginger paste, 4 sliced scallions, 2 tsp potato starch (or cornstarch), ¼ cup cilantro, 2 tsp sesame oil, 1 tsp Shaoxing wine, and 1 thinly sliced garlic clove in the bowl of a food processor fitted with blade attachment. Pulse until very finely chopped and well mixed, scraping down the sides, as needed. Transfer to a bowl.
- Prepare the shrimp toasts. Use a knife to spread a thin layer of the shrimp mixture on top of each slice of bread, about ⅛-¼" thick. Sprinkle with sesame seeds (or press into a bowl of sesame seeds, for a thicker top layer).
- Heat the oil. Place enough neutral oil in a medium skillet over medium high heat to go up about ½". Heat until a temperature of 325°F / 163°C is reached.
- Fry the shrimp toast. When hot, place the shrimp toast shrimp-side down, about 4 or 5 toasts at a time so as not to overcrowd the pan, then cook until golden brown about 2 minutes on the first side and 1 minute on the second. Be careful when flipping as the oil will splatter.
- Drain, then serve. Transfer to a wire cooling rack lined with paper towels, then sprinkle immediately with a pinch of Kosher salt. Allow to cool slightly, about 5 minutes, then serve immediately!
Notes
- Nutrition Note: Calorie counts include all frying oil; actual intake may be lower.
- Make-Ahead: Assemble toasts, cover tightly, and refrigerate for up to 1 day before frying.
- Freezing (Raw): Flash-freeze on a sheet pan until solid (2–3 hours), then transfer to a container for up to 3 months. To cook: Deep fry from frozen at 325–350°F (160–180°C).
- Freezing (Cooked): Cool completely on a wire rack. Flash-freeze, then store for up to 3 months. To reheat: Bake at 350°F (180°C) for 10–12 minutes until crispy.
Nutrition
Serving: 3toasts | Calories: 500kcal | Carbohydrates: 13g | Protein: 8g | Fat: 47g | Saturated Fat: 8g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 21g | Trans Fat: 0.01g | Cholesterol: 36mg | Sodium: 304mg | Potassium: 130mg | Fiber: 2g | Sugar: 1g | Vitamin A: 146IU | Vitamin C: 1mg | Calcium: 152mg | Iron: 2mg
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