Shrimp Toast Recipe

Shrimp: Peeled and deveined, these form the base of the paste.

White bread: Slices with crusts removed, used as the base for the shrimp paste.

Garlic: Minced, adds a pungent and aromatic flavor.

Ginger: Grated, provides a fresh and slightly spicy note.

Soy sauce: Adds a salty and umami flavor to the paste.

Sesame oil: Gives a nutty and rich flavor to the mixture.

Vegetable oil: Used for frying the bread to a crispy golden brown.

When preparing the shrimp paste, ensure that the shrimp is finely minced or even processed in a food processor to achieve a smooth consistency. This will help the paste adhere better to the bread and create a more uniform texture when frying. Additionally, when frying, make sure the oil is at the right temperature by testing with a small piece of bread; it should sizzle immediately but not burn. This ensures that the shrimp toast cooks evenly and becomes perfectly crispy.

• shrimp - Substitute with firm tofu: Firm tofu can mimic the texture of shrimp when marinated properly, making it a good vegetarian alternative.

• shrimp - Substitute with chicken breast: Diced chicken breast can provide a similar protein content and texture, though the flavor will be different.

• white bread - Substitute with whole wheat bread: Whole wheat bread offers more fiber and nutrients while maintaining a similar texture.

• white bread - Substitute with gluten-free bread: For those with gluten intolerance, gluten-free bread can be used without significantly altering the recipe.

• garlic - Substitute with shallots: Shallots provide a milder flavor and can be used in a similar quantity.

• garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic, though the flavor will be less intense.

• ginger - Substitute with ground ginger: Ground ginger can be used in place of fresh ginger, though it is more concentrated, so use less.

• ginger - Substitute with galangal: Galangal has a similar flavor profile to ginger and can be used as a direct substitute.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar flavor.

• soy sauce - Substitute with coconut aminos: Coconut aminos provide a slightly sweeter, less salty alternative to soy sauce.

• sesame oil - Substitute with olive oil: Olive oil can be used in place of sesame oil, though the flavor will be different.

• sesame oil - Substitute with peanut oil: Peanut oil has a similar high smoke point and can be used as a substitute in frying.

• vegetable oil - Substitute with canola oil: Canola oil has a similar neutral flavor and high smoke point, making it a good alternative for frying.

• vegetable oil - Substitute with sunflower oil: Sunflower oil also has a high smoke point and neutral flavor, suitable for frying.

• Allow the shrimp toast to cool completely before storing. This prevents condensation, which can make the toast soggy.
• Place the cooled shrimp toast in an airtight container. If stacking, separate layers with parchment paper to avoid sticking.
• Store the container in the refrigerator for up to 2 days. For longer storage, freezing is recommended.
• To freeze, arrange the shrimp toast in a single layer on a baking sheet lined with parchment paper. Freeze until solid, about 1-2 hours.
• Once frozen, transfer the shrimp toast to a freezer-safe bag or container. Label with the date and store for up to 1 month.
• When ready to reheat, preheat the oven to 350°F (175°C). Place the frozen shrimp toast on a baking sheet and bake for 10-15 minutes, or until heated through and crispy.
• Alternatively, reheat in a toaster oven or air fryer for a quicker option. Avoid microwaving, as it can make the shrimp toast soggy.

• Preheat your oven to 350°F (175°C). Place the shrimp toast on a baking sheet and cover loosely with aluminum foil. Bake for about 10 minutes or until heated through. This method helps retain the crispiness of the bread while ensuring the shrimp paste is warmed evenly.

• For a quick reheat, use a toaster oven. Set it to 350°F (175°C) and place the shrimp toast directly on the rack. Toast for 5-7 minutes, keeping an eye on it to prevent burning. This method is great for maintaining the texture.

• If you prefer using a microwave, place the shrimp toast on a microwave-safe plate. Cover with a damp paper towel to prevent drying out. Microwave on medium power for 1-2 minutes. Note that this method may make the bread slightly soggy, but it’s quick and convenient.

• For a stovetop method, heat a non-stick skillet over medium heat. Place the shrimp toast in the skillet, shrimp side up. Cover with a lid and heat for about 3-4 minutes. This method helps to keep the bread crispy while warming the shrimp paste.

• If you have an air fryer, preheat it to 350°F (175°C). Place the shrimp toast in the basket in a single layer. Air fry for 3-5 minutes, checking halfway through to ensure even heating. This method is excellent for achieving a crispy texture.

• Mixing bowl: To combine the shrimp, garlic, ginger, soy sauce, and sesame oil into a paste.

• Knife: To mince the garlic and remove the crusts from the bread slices.

• Cutting board: To provide a surface for mincing the garlic and preparing the bread.

• Grater: To grate the ginger.

• Frying pan: To heat the vegetable oil and fry the shrimp toast.

• Spatula: To flip the bread slices while frying.

• Paper towels: To drain the excess oil from the fried shrimp toast.

• Tongs: To safely remove the shrimp toast from the hot oil.

• Measuring spoons: To measure the soy sauce, sesame oil, and other ingredients accurately.

Prepare the shrimp paste in advance: Make the shrimp paste a day ahead and store it in the fridge to save time on the day of cooking.

Use a food processor: Quickly blend the shrimp, garlic, and ginger in a food processor to create a smooth paste in seconds.

Preheat the oil: Start heating the vegetable oil while you spread the paste on the bread to save a few minutes.

Cut the bread first: Remove the crusts and cut the bread into triangles before spreading the paste to streamline the process.