Chinese Shrimp Toast

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Nov. 23, 2009

The Shrimp Toast is the secret behind my success as a hostess. This amazing Shrimp Toast is sure to put everybody in a great mood when served for a party. Here is a tested, experimented and perfected Shrimp Toast recipe that I have been using for years!


Shrimp 1/2 Pound
Pork fat 2 Ounce
Egg white 1
Rice wine/Dry sherry 1/2 Teaspoon
Salt 1/2 Teaspoon
Minced ginger root 1/2 Teaspoon
Cornstarch 1 Tablespoon
White bread slice 5
Black sesame seeds/Poppy seeds 1 Teaspoon
Minced ham 1 Tablespoon
Oil 6 Cup (96 tbs) (For Deep Frying)
Pepper To Taste
Salt To Taste


Shell and devein shrimp.

Rinse and pat dry with a paper towel.

Flatten each shrimp with the broad side of a cleaver to make chopping easier.

Use cleaver to finely chop shrimp and pork fat.

Combine chopped pork fat and shrimp; chop to a fine paste.

Place shrimp paste in a medium bowl.

Use a spoon or your hands to mix shrimp paste with egg white, wine, salt, ginger root and cornstarch; set aside.

Remove crusts from bread.

Cut each slice into 4 squares.

Mound 1 rounded teaspoon shrimp paste on each square of bread and press gently.

Garnish with sesame seeds, poppy seeds and minced ham, if desired.

Heat 6 cups oil in a wok over high heat to 350°F (175°C).

Reduce heat to medium.

Carefully lower bread squares shrimp-side down into hot oil with a slotted metal spoon.

Deep-fry 4 or 5 at a time until edges of bread turn golden, about 1 minute.

Turn each bread square and cook other side 30 seconds.

Remove from oil with slotted spoon; drain on paper towels.

Repeat with remaining bread squares.

Recipe Summary

Nutrition Facts

Serving size Complete recipe

Calories 2236Calories from Fat 1669

 % Daily Value*

Total Fat 187 g287.7%

Saturated Fat 34 g170%

Trans Fat 0 g


Sodium 2324 mg96.83%

Total Carbohydrates 71 g23.7%

Dietary Fiber 3 g12%


Protein 62 g124%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet