Best Shrimp Toast With Pickled Ginger Recipes

SHRIMP TOAST

Shrimp Toast image

Shrimp toast is a retro Chinese takeout classic. A flavorful mixture of ground shrimp spread onto bread and pan-fried until crispy--the perfect appetizer! This shrimp toast recipe makes 16 toasts--simply double or triple the recipe for larger groups!

Provided by Sarah

Time 30m

Number Of Ingredients 13

Ingredients

1 ounce pork fat ((30g, optional))
½ pound shrimp ((225g, peeled and deveined))
¼ cup chopped cilantro
2 scallions ((finely chopped))
1 teaspoon ginger ((grated))
1/4 teaspoon sesame oil
½ teaspoon sugar
½ teaspoon salt
2 teaspoons cornstarch
1 egg white
4 slices white sandwich bread
2 tablespoons toasted sesame seeds
Vegetable oil (for frying)

Steps:

If you're going the traditional route and using pork fat, add the pork fat to a food processor and process until smooth. Then add the shrimp, cilantro, scallions, ginger, sesame oil, sugar, salt, cornstarch and egg white. Process until smooth.
Divide the mixture among 4 slices of sandwich bread, spreading it evenly out to the ends. Sprinkle with sesame seeds, and lightly press the sesame seeds into the shrimp mixture. Cut each slice into quarters on a diagonal to create little triangles.
In a large nonstick or cast iron skillet, heat ⅛ inch of oil until shimmering. Fry the triangles in the skillet, shrimp-side down first, until golden--about 2-3 minutes.
Use a spatula to carefully turn them over, and fry the other side for about 1 minute. Transfer to paper towels to drain. Serve immediately!

Nutrition Facts : Calories 115 kcal, Carbohydrate 4 g, Protein 4 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 37 mg, Sodium 217 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

SHRIMP TOAST WITH PICKLED GINGER

Shrimp Toast with Pickled Ginger image

Can be prepared in 45 minutes or less.

Yield Makes 48 shrimp toasts

Number Of Ingredients 15

Ingredients

4 shallots
4 garlic cloves
1 teaspoon minced peeled fresh gingerroot
2 teaspoons dry Sherry
1/2 teaspoon salt
1 teaspoon sugar
1 tablespoon cornstarch
1 tablespoon beaten egg white
1 tablespoon finely chopped fresh coriander plus small leaves for garnish
1 tablespoon light soy sauce
1 pound shrimp (about 24), shelled, deveined if desired
12 slices of homemade-type white bread, crusts discarded
1 cup fine fresh bread crumbs
vegetable oil for deep-frying
1/4 cup pickled ginger (available at Asian markets and some specialty foods shops), drained and cut into julienne strips, for garnish

Steps:

In a food processor blend the shallots, the garlic, the gingerroot, the Sherry, the salt, the sugar, the cornstarch, the egg white, the chopped coriander, and the soy sauce, add the shrimp, pulsing the motor, and purée the mixture until it is paste-like but not completely smooth.
Spread 1 heaping tablespoon of the shrimp mixture on each slice of bread, rounding off the top, dip the coated side of each slice in the bread crumbs, shaking off the excess, and cut each slice into 4 triangles. The shrimp toasts may be prepared up to this point 1 day in advance and kept covered tightly with plastic wrap and chilled.
In a large heavy skillet heat 1 1/2 inches of the oil to 360°F. and in it fry the shrimp toasts, coated sides down first, in batches, for 1 minute on each side, or until they are golden. Let the shrimp toasts drain well on paper towels, garnish each shrimp toast with some of the pickled ginger and 1 of the coriander leaves, and serve the shrimp toasts immediately.