Shrimp Toast

By on October 23, 2011

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Yield: 32


8 slices of white bread with the crusts removed (should be 1 – 2 days old)
3/4 pound fresh shrimp, shelled, deveined, and chopped
2 – 3 water chestnuts, diced
1/2 medium onion, diced
1 scallion, chopped fine
salt to taste
white pepper to taste
1 egg, lightly beaten
1 tablespoon cornstarch (corn flour)
A few drops sesame oil

2 – 4 cups oil for deep-frying


1. Cut each slice of bread into 4 squares (32 squares total).

2. Combine the diced water chestnuts, onion, shrimp and mince until fine. Add the scallion, cornstarch, egg, white pepper, and sesame oil. Mix together.

3. Place a heaping teaspoon of the shrimp mixture on a bread square. Continue with each of the bread squares.

4. Heat wok and add 2 – 4 cups oil. Heat the oil to 375 degrees. Carefully slide the bread pieces into the wok, a few slices at a time, shrimp mixture down. Deep-fry until golden, about 2 minutes, then turn and deep-fry on other side. Drain on paper towels. Serve hot.