Shrimp Toast Recipe
- cook TIME 5 mins
- prep TIME 15 mins
- total TIME 20 mins
Ingredients (12)
- 6 oz peeled and deveined shrimp equal to 10 oz raw shrimp, cold
- 3 slices sprouted wheat bread
- 1/4 cup plain panko breadcrumbs
- 1 large egg white
- 1/8 tsp salt
- 1/4 tsp sugar
- 1 tbsp cornstarch
- 0.5 oz coriander chopped
- 1 tsp ginger chopped
- 1/4 cup canola oil *
- 1/2 tsp sesame oil
- 2 tbsp sesame seeds
INSTRUCTIONS
Cut 3 slices of white bread into quarters. Set them aside.
Put 6 oz cold shrimp into a blender and blend on medium-high speed until they turn into a fine, sticky paste.
Combine 0.5 oz coriander, 1 tsp ginger, 1/4 tsp sugar, 1/2 tsp sesame oil, 1/8 tsp salt, and 1 tbsp cornstarch into the blender and mix until well combined.
Spread the shrimp paste onto one side of the toast. Make sure it reaches all the way to the edges.
Dip the toast in egg white, then bread it with 1/4 cup breadcrumbs.
Heat 1/4 cup canola oil over medium-low heat and fry the toast, 1 minute on each side or until the bread is golden and the shrimp paste is well cooked.
Line a plate with a kitchen paper towel and transfer the toast slices to the plate. Sprinkle with 2 tbsp sesame seeds and serve the shrimp toast hot.
Only part of the oil will end up in the final product, and we have calculated nutritional values based on that amount. One full cup is needed for frying, but the amount of oil that actually ends up being consumed across the four servings is roughly 2 tbsp.