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Shrimp Toast

Shrimp Toast

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Diane Ferguson

This was given to me by a co-worker several years ago and it is delicious. It is a little time consuming, but worth it.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 317 kcal
  • 16%
  • Fat:
  • 21.5 g
  • 33%
  • Carbs:
  • 15.6g
  • 5%
  • Protein:
  • 15.3 g
  • 31%
  • Cholesterol:
  • 86 mg
  • 29%
  • Sodium:
  • 1169 mg
  • 47%

Based on a 2,000 calorie diet


  1. In a medium skillet, heat the 3 cups of oil to 300 degrees F (150 degrees C).
  2. In a food processor, combine the shrimp, ginger, garlic and water chestnuts; grind to a paste. Add salt, pepper, sherry, egg white and baking soda. Process until smooth.
  3. Cut each slice of trimmed bread into quarters, forming 4 triangles each. Divide the shrimp mixture over each piece of bread; sprinkle with sesame seeds.
  4. Deep fry shrimp toast until golden brown. Drain on paper towels.
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This is an excellent recipe for shrimp toast! Just like the kind that I got as a kid.. I would suggest using the white cream bread that is really square if you can find it at asian markets. It is a little more dense than regular white bread. Also, I fried them upside down so the shrimp would cook. I had no problem of the paste coming off.. My friend's kids devoured them! I wouldn't suggest having the kids make them though because of frying the oil, but they will love them. Adding this to the review... use soy sauce/Chinese-Colman's mustard mixture for dipping sauce, or chili sauce/soy sauce mixture for dipping. Delicious!


These are so tasty they take wings and fly off the appetizer plates. Highly recommend!!


I followed the recipe as it said, but it's very plain.