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Suyin's Shrimp Toast

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Cheryl Jordan-Stribling

"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."
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48 m servings 111 cals
Original recipe yields 20 servings (20 pieces)

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  • Prep

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  • Ready In

  1. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Lay bread slices on a tray.
  2. 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.
  3. 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.
  4. 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.
  5. 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

Per Serving: 111 calories; 8.5 g fat; 6.1 g carbohydrates; 2.9 g protein; 25 mg cholesterol; 259 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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