I love shrimp toast from the Chinese restaurants. Some restaurants make them really well and some do not. I love to cook and wanted to give it a try. I set out my search for a good tasting recipe. After trying several, I came up with my own! My recipe will knock your socks off! I have to stop myself from eating them before I finish my batch.


Recipe Summary

45 mins
3 mins
48 mins
20 pieces


Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Lay bread slices on a tray.

  • Combine egg, celery, parsley, soy sauce, rice vinegar, cornstarch, salt, sesame oil, garlic powder, baking powder, black pepper, five-spice powder, and red pepper flakes in a bowl. Mix well.

  • Place shrimp, water chestnuts, green onions, garlic, and ginger in a food processor. Pulse into a chunky paste. Stir into the egg mixture until combined.

  • Place a generous dollop of the shrimp paste on each piece of bread; spread evenly towards the crusts using the back of a spoon. Sprinkle sesame seeds on top, pressing them into the paste. Cut each bread slice into 2 to 4 triangles.

  • Fry bread slices, paste side-down, in the preheated oil, until edges are golden brown, about 2 minutes. Turn bread over and fry until other side is crisp, about 1 minute. Transfer to a paper towel-lined tray to drain. Serve with sweet chili sauce.

Cook's Notes:

Use the cheapest white bread because it doesn't hold a lot of oil. The thicker the bread the more oil it holds.

White pepper may be substituted for the black pepper.

I used an electric deep fryer, but you can use a wok or another frying pan.

Editor's Note:

Nutrition data for this recipe includes the full amount of frying oil. The actual amount of oil consumed will vary.

Nutrition Facts

111 calories; protein 2.9g; carbohydrates 6.1g; fat 8.5g; cholesterol 25mg; sodium 258.9mg. Full Nutrition