If there’s ever been a party appetizer destined to disappear first, it’s Korean Chinese Shrimp Toast. This golden, crispy bite is everything you could want: savory seafood, aromatic hints of ginger and garlic, and a bread base with just the right crunch. It’s a nostalgic favorite, bridging classic East Asian flavors with irresistible finger food form, and every time I set out a platter, people ask for the recipe. Whether you’re prepping for a gathering or just craving a treat, you’ll fall in love with how easy these toasts are to make and how joyfully they vanish off the table.
Ingredients You’ll Need
Ingredients You’ll Need
You only need a handful of straightforward ingredients to create Korean Chinese Shrimp Toast, and each one plays its own special role in building flavor, texture, and that signature color. Here’s what goes into the magic:
- White sandwich bread: Soft, fine-crumbbed slices provide the perfect neutral foundation for holding all the juicy shrimp mixture and crisping up beautifully in the pan.
- Raw shrimp: Fresh, peeled, and finely chopped, this is the heart of the toast—succulent and slightly sweet with a delicate bounce.
- Egg white: Helps bind the shrimp mixture, so it holds together on the bread and gets lovely and fluffy as it cooks.
- Green onion: Adds a subtle, aromatic sharpness that balances the richness of the shrimp.
- Garlic: Provides a crave-worthy savoriness that lingers in every bite.
- Ginger: Freshly grated for a little warmth and brightness, making the shrimp sing.
- Sesame oil: Just a teaspoon for that unmistakable nutty aroma and extra depth.
- Soy sauce: Brings the saltiness you need while melding everything together with umami.
- Cornstarch: Acts as a binder, so your shrimp paste holds its shape and fries up tender.
- White pepper: A subtle heat that’s distinct from black pepper—earthy and gentle.
- Sesame seeds: Sprinkled on top for toasty flavor and a touch of visual flair.
- Neutral oil for frying: Use canola or vegetable oil for a crisp result without overpowering the delicate flavors.
- Sweet chili sauce or soy-vinegar dip: For that essential, tangy counterpart perfect for dipping hot shrimp toast right off the pan.
How to Make Korean Chinese Shrimp Toast
Step 1: Make the Shrimp Mixture
Start by finely chopping your raw shrimp, or give them a few pulses in your food processor until almost a paste—but keep a little texture. Combine the shrimp with the egg white, green onion, garlic, ginger, sesame oil, soy sauce, cornstarch, and white pepper in a medium bowl. Mix everything till it’s sticky and well blended; this ensures every bite of your Korean Chinese Shrimp Toast is packed with flavor and holds tight to the bread when frying.
Step 2: Assemble the Toasts
Lay your crustless sandwich bread slices out on a board. Spoon about 2 tablespoons of the shrimp mixture onto one side of each piece, and spread it evenly. For the finishing touch, sprinkle each with sesame seeds and gently press them in so they’ll cling even after frying. Don’t forget to cut each prepared slice diagonally, forming those classic triangles that are practically made for dipping!
Step 3: Fry to Golden Perfection
Pour enough neutral oil into your skillet to create a 1/4 inch layer and heat it over medium. The oil should be hot but not smoking; a tiny test crumb should sizzle right away. Place your shrimp toasts shrimp-side down—this gives them a perfect golden crust. Fry for 2 to 3 minutes, then flip and give the bread side another minute or two. They’re ready when both sides are golden brown, the shrimp is opaque and firm, and your kitchen smells amazing. Transfer to a paper towel-lined plate to drain off any excess oil.
Step 4: Serve and Savor
These little triangles are at their absolute best hot from the pan, but don’t skip the dipping sauce! Sweet chili sauce brings a sticky-sweet contrast, while a soy-vinegar mix offers classic tang. Arrange them on a platter, watch the stack disappear, and listen for the crunch—there’s nothing quite like Korean Chinese Shrimp Toast fresh from your own kitchen.
How to Serve Korean Chinese Shrimp Toast
Garnishes
A sprinkle of extra chopped green onion over your platter gives a pop of color and a mild, fresh bite. If you love a little heat, add a few thin slices of red chili or a tiny dash of chili oil over the toasts just before serving. The visual appeal makes Korean Chinese Shrimp Toast even more enticing!
Side Dishes
Korean Chinese Shrimp Toast is delicious on its own, but it loves good company. Fresh cucumber salad, pickled radish, or a crisp Asian slaw will balance out the richness. A bowl of simple hot-and-sour soup or a quick stir-fried green vegetable pairs beautifully if you’re making these for a meal.
Creative Ways to Present
For parties, stack the toasts high on a wooden board alongside tiny jars of dipping sauces for a DIY touch. You can cut the triangles into smaller bites and skewer them for Korean Chinese Shrimp Toast hors d’oeuvres. Feeling extra? Serve them in individual bamboo steamers or line them up on slate boards—the contrast makes the golden color really pop.
Make Ahead and Storage
Storing Leftovers
If you manage to have any Korean Chinese Shrimp Toast leftovers, store them in an airtight container in the fridge for up to two days. Place a sheet of parchment or wax paper between layers to avoid sticking and keep the coating as crisp as possible.
Freezing
Shrimp toast is actually freezer-friendly! Once fried and cooled, spread the triangles on a baking sheet and freeze until solid, then transfer to a zip-top bag. Reheat from frozen—no need to thaw first—for a speedy treat anytime.
Reheating
To revive crispy texture, skip the microwave and use an oven or air fryer! Bake at 375°F for 4 to 6 minutes, flip once, or air fry at 350°F for 3 to 5 minutes until hot and crackling. This truly brings Korean Chinese Shrimp Toast back to its glorious, crispy best.
FAQs
Can I use pre-cooked shrimp for this recipe?
For best results, use raw shrimp. Pre-cooked shrimp just doesn’t blend into a sticky paste, so you’ll miss that classic fluffy texture in Korean Chinese Shrimp Toast. Raw shrimp ensures your filling stays juicy and springy.
What type Appetizer
Plain white sandwich bread is the traditional choice because it’s soft and mild, helping the shrimp shine. You can use thicker-cut sandwich bread for a heartier bite—but avoid rustic or sourdough loaves, as they’re often too chewy or crusty for this dish.
How do I keep the shrimp mixture from sliding off the bread?
Make sure your shrimp paste is well mixed and spread it right to the edges of the bread. Pressing the sesame seeds gently on top before cutting helps it adhere. A quick chill in the fridge can also help the mixture firm up before frying.
Can I make Korean Chinese Shrimp Toast in advance?
Definitely! Prep the shrimp mixture and spread it onto the bread a few hours ahead, then refrigerate until you’re ready to fry. For super fresh crispness, fry at the last minute—but you can also reheat, as described above, if you’re aiming for a stress-free appetizer spread.
Is there a gluten-free option?
Absolutely. Use your favorite gluten-free sandwich bread and double-check that your soy sauce and cornstarch are gluten-free, too. The result will still be authentic, flavorful Korean Chinese Shrimp Toast everyone can enjoy.
Final Thoughts
There’s something truly magical about the irresistible crunch and savory, aromatic filling of Korean Chinese Shrimp Toast. Whether you’re a longtime fan or tasting it for the first time, making this dish at home is such a treat. Give it a try—you might just find it becomes the new star of your appetizer lineup!
Print
Korean Chinese Shrimp Toast Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 16 pieces
- Category: Appetizer
- Method: Frying
- Cuisine: Korean-Chinese
- Diet: Non-Vegetarian
Description
Delight your taste buds with these crispy and flavorful Korean Chinese Shrimp Toasts. A perfect appetizer for any occasion!
Ingredients
For Shrimp Toast:
- 8 slices white sandwich bread (crusts removed)
- 8 oz raw shrimp (peeled, deveined, finely chopped or pulsed in a food processor)
- 1 egg white
- 1 green onion (finely chopped)
- 1 garlic clove (minced)
- 1 teaspoon ginger (grated)
- 1 teaspoon sesame oil
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 1/4 teaspoon white pepper
- 1 tablespoon sesame seeds
- Neutral oil for frying (such as canola or vegetable)
For Serving:
- Sweet chili sauce or soy-vinegar dip
Instructions
- In a medium bowl, combine finely chopped shrimp, egg white, green onion, garlic, ginger, sesame oil, soy sauce, cornstarch, and white pepper. Mix until a sticky paste forms.
- Spread about 2 tablespoons of the shrimp mixture evenly over one side of each slice of bread. Sprinkle the shrimp side with sesame seeds and press lightly to help them stick. Cut each slice diagonally into two triangles.
- Heat 1/4 inch of oil in a skillet over medium heat until hot but not smoking. Carefully place the toasts shrimp-side down into the pan. Fry for 2–3 minutes, then flip and cook the bread side for another 1–2 minutes, or until golden brown and cooked through. Remove and drain on a paper towel-lined plate.
- Serve warm with sweet chili sauce or a soy-vinegar dipping sauce.
Notes
- Make sure the shrimp mixture is well blended to stick properly to the bread.
- You can prepare the shrimp mixture ahead of time and assemble just before frying.
- Air frying is also possible at 400°F for 8–10 minutes, flipping halfway.
Nutrition
- Serving Size: 1 piece
- Calories: 110
- Sugar: 1g
- Sodium: 210mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 40mg
