Shrimp (or prawn) toast is a common Chinese appetizer. It typically comes as a deep-fried triangular piece of white bread, coated with a shrimp mousse; and is usually served as dim sum. (So if you haven’t tried it yet, then you should probably explore more dim sum restaurants.)
Although the dish is traditionally Chinese, some Southeast Asian countries have adapted it, using fish sauce as a flavoring agent. Our recipe follows a Thai take on the dish, giving it a sweet-spicy profile to balance out the shrimp.
It was meant to be an appetizer. But we can’t help but whip it up mid-day as an afternoon snack, especially since it’s done in no time. (And because it’s fried nature makes it an ideal pre-nap munch.)
Thai Sweet Chili Shrimp Toast
Serves: 1-2 people
Active time: 30 mins
Total time: 30 mins
300g shrimp (shelled)
1/4 tsp salt
1/2 tsp sugar
1 tsp sesame oil
A few dashes of white pepper
1 tsp (or more, to taste) fish sauce
1 green onion, sliced
2 tsp sweet chili sauce
1 tbsp cornstarch
1-2 slices of white bread
Oil for deep frying
3 tbsp sesame seeds
Chop shrimp until it becomes a sticky paste. (Alternatively, you may pulse it in a food processor.)
Transfer shrimp to a large bowl, then add in the rest of the ingredients for the filling. Set aside.
Cut the crust off the bread. (Optional)
Cut each piece of bread into 4 equal slices.
Spread shrimp paste onto sliced bread.
With the paste side down, press bread onto sesame seeds until completely covered.
Heat oil in a skillet over medium heat, then fry toasts paste side down until shrimp is cooked.
Flip and cook the other side until toast is light brown.