Retro Sesame Shrimp Toast
蝦多士·(haa dō si)
Appetizers & Soups
It is the glorious, foil-wrapped treasure at the bottom of the takeout bag, tragically fading from modern menus. But make it at home and you capture exactly what it was meant to be: a dangerously crisp, golden wedge of bread carrying a savory, sesame-crusted payload of bouncy shrimp. The secret to that distinctively snappy takeout texture isn't complicated, it just requires a little violence—you literally slap the shrimp against the bowl to activate the proteins. We skip the traditional pork fat for a dollop of everyday mayonnaise, keeping the lean seafood incredibly juicy on a Tuesday night without missing a beat.
Before you start
Stale the bread to prevent a greasy toast.
Leave the trimmed bread slices out on the counter for an hour before frying so they dry out slightly and absorb less oil.
Ingredients
- raw shrimp8 oz
- egg white1 large
- mayonnaise1 tbsp
- cornstarch1 tbsp
- toasted sesame oil1 tsp
- light soy sauce1 tsp
- fresh ginger1 tsp
- garlic clove1 med
- scallions2 med
- fresh cilantro stems1 tbsp
- granulated sugar1/2 tsp
- kosher salt1/4 tsp
- ground white pepper1/4 tsp
- white sandwich bread4 med
- raw white sesame seeds1/4 cup
- neutral cooking oil1/2 cup
Method
- 01
Crush and mince the shrimp to a coarse paste.
Place the dried shrimp on a cutting board, smack each one flat with the side of a heavy knife, and roughly chop them so small chunks remain.
- 02
Stir the shrimp and seasonings vigorously in one direction.
Transfer the shrimp to a bowl with the egg white, mayonnaise, cornstarch, sesame oil, soy sauce, ginger, garlic, scallions, cilantro stems, sugar, salt, and white pepper, stirring clockwise for about sixty seconds.
- 03
Slap the shrimp paste against the bowl to develop a bouncy texture.
Pick up the entire sticky mass and throw it forcefully back into the bottom of the bowl ten to fifteen times until it becomes highly glossy and springy.
- 04
Assemble the toasts and press them into the sesame seeds.
Spread a generous tablespoon of the shrimp paste evenly over each bread triangle, going all the way to the edges, then press them shrimp-side down into a plate of sesame seeds.
- 05
Shallow fry the toasts shrimp-side down first.
Heat the neutral oil in a large skillet over medium-high heat to 350°F, then carefully lay the toasts in the oil shrimp-side down to instantly sear the protein to the bread.
- 06
Flip and finish frying until golden brown.
Fry for two to three minutes until the sesame seeds are deeply toasted, then flip carefully and fry the bread side for one to two minutes before draining on a wire rack.
Notes
Freeze a batch for a zero-effort weeknight appetizer.
Assemble the raw toasts completely, freeze them in a single layer on a baking sheet, and fry them straight from the freezer, adding a minute or two to the cooking time.
Use an air fryer if you want to skip the oil.
Spray both sides of the assembled toasts generously with cooking spray and air fry at 375°F for eight to ten minutes until golden and cooked through.