Crispy Wok-Fried Shrimp Toasts
Dim Sim LimCrispy Wok-Fried Shrimp Toasts
Ingredients
For the Shrimp Paste
- 1 pound shrimp, peeled, deveined, tails removed
- 1 tablespoon ginger, freshly grated
- 2 cloves garlic, minced
- 2 green onions, thinly sliced, white and light green parts
- 1 egg white
- 1 tablespoon cornstarch
- 1 tablespoon Lee Kum Kee Oyster Sauce
- 1 teaspoon light soy sauce
- 1/2 teaspoon sesame oil
- 1/4 teaspoon white pepper
- 1/4 teaspoon Chef's Choice MSG (Yum Yum), optional, but highly recommended for that umami punch!
For the Toasts
- 8 slices white sandwich bread, stale bread works best for crispiness!
- 1/4 cup white sesame seeds
- 4 cups vegetable oil, for deep frying
For Garnish and Dipping
- 1 green onions, thinly sliced, green parts only
- 1/4 cup fresh cilantro, roughly chopped
- 1/2 cup sweet chili sauce, for dipping
Instructions
- 1
First, let's get that shrimp paste ready! In a food processor, combine the peeled and deveined shrimp, grated ginger, minced garlic, sliced green onions, egg white, cornstarch, Lee Kum Kee Oyster Sauce, light soy sauce, sesame oil, white pepper, and a dash of Chef's Choice MSG (Yum Yum!). Pulse until you have a coarse, sticky paste. Don't overmix it into a total purée; we want a little texture, baby! Boom!
⏱️ 5 min
- 2
Now for the bread! Take your stale white sandwich bread and trim off the crusts. Cut each slice into 4 triangles or squares. You want bite-sized pieces of pure deliciousness. Lay them out on a clean surface.
⏱️ 3 min
- 3
Spread that glorious shrimp paste generously and evenly over one side of each bread piece. Don't be shy! We're building flavor here. Once covered, lightly press the shrimp-side down into a shallow dish of white sesame seeds. Make sure they're coated beautifully. This is where the magic happens for that extra crunch!
⏱️ 7 min
- 4
Time to fire up the wok! Heat the vegetable oil in your wok over high heat until it reaches 350°F (175°C). You'll see a slight shimmer, maybe even a wisp of smoke. This is crucial for that crispy, non-greasy result. If you don't have a thermometer, a small piece of bread should sizzle immediately and turn golden in about 30 seconds. Woo!
⏱️ 5 min•🌡️ 350
- 5
Carefully, and in batches to avoid overcrowding the wok, slide the shrimp toasts into the hot oil, shrimp-side down first. Fry for about 2-3 minutes until the shrimp is golden and cooked through, and the bread is beautifully crispy and golden brown. Flip them over and fry for another 1-2 minutes until both sides are perfect. Use your metal spider or slotted spoon to remove them and drain on a wire rack set over paper towels. This keeps them super crispy! Repeat with the remaining toasts.
⏱️ 8 min•🌡️ 350
- 6
Garnish these bad boys immediately! Sprinkle generously with fresh green onions and chopped cilantro. Serve hot with a side of sweet chili sauce for dipping. These are an absolute showstopper, a 10 out of 10! Bangali fish all fire! Now we serve!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Dim Sim LimCrispy Wok-Fried Shrimp Toasts
For the Shrimp Paste
- 1 pound shrimp, peeled, deveined, tails removed
- 1 tablespoon ginger, freshly grated
- 2 cloves garlic, minced
- 2 green onions, thinly sliced, white and light green parts
- 1 egg white
- 1 tablespoon cornstarch
- 1 tablespoon Lee Kum Kee Oyster Sauce
- 1 teaspoon light soy sauce
- 1/2 teaspoon sesame oil
- 1/4 teaspoon white pepper
- 1/4 teaspoon Chef's Choice MSG (Yum Yum), optional, but highly recommended for that umami punch!
For the Toasts
- 8 slices white sandwich bread, stale bread works best for crispiness!
- 1/4 cup white sesame seeds
- 4 cups vegetable oil, for deep frying
For Garnish and Dipping
- 1 green onions, thinly sliced, green parts only
- 1/4 cup fresh cilantro, roughly chopped
- 1/2 cup sweet chili sauce, for dipping
Instructions
- 1
First, let's get that shrimp paste ready! In a food processor, combine the peeled and deveined shrimp, grated ginger, minced garlic, sliced green onions, egg white, cornstarch, Lee Kum Kee Oyster Sauce, light soy sauce, sesame oil, white pepper, and a dash of Chef's Choice MSG (Yum Yum!). Pulse until you have a coarse, sticky paste. Don't overmix it into a total purée; we want a little texture, baby! Boom!
⏱️ 5 min - 2
Now for the bread! Take your stale white sandwich bread and trim off the crusts. Cut each slice into 4 triangles or squares. You want bite-sized pieces of pure deliciousness. Lay them out on a clean surface.
⏱️ 3 min - 3
Spread that glorious shrimp paste generously and evenly over one side of each bread piece. Don't be shy! We're building flavor here. Once covered, lightly press the shrimp-side down into a shallow dish of white sesame seeds. Make sure they're coated beautifully. This is where the magic happens for that extra crunch!
⏱️ 7 min - 4
Time to fire up the wok! Heat the vegetable oil in your wok over high heat until it reaches 350°F (175°C). You'll see a slight shimmer, maybe even a wisp of smoke. This is crucial for that crispy, non-greasy result. If you don't have a thermometer, a small piece of bread should sizzle immediately and turn golden in about 30 seconds. Woo!
⏱️ 5 min•🌡️ 350 - 5
Carefully, and in batches to avoid overcrowding the wok, slide the shrimp toasts into the hot oil, shrimp-side down first. Fry for about 2-3 minutes until the shrimp is golden and cooked through, and the bread is beautifully crispy and golden brown. Flip them over and fry for another 1-2 minutes until both sides are perfect. Use your metal spider or slotted spoon to remove them and drain on a wire rack set over paper towels. This keeps them super crispy! Repeat with the remaining toasts.
⏱️ 8 min•🌡️ 350 - 6
Garnish these bad boys immediately! Sprinkle generously with fresh green onions and chopped cilantro. Serve hot with a side of sweet chili sauce for dipping. These are an absolute showstopper, a 10 out of 10! Bangali fish all fire! Now we serve!
⏱️ 2 min