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    Shrimp Toast

    Average Rating:

     8 Total Reviews

    Showing 1-8 of 8

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    • on April 10, 2008

      no stars , cause i cooked for leeann chin , and i can tell you now this isn't it . her's was always made with fresh raw shrimp " not cooked " + she used white pepper in it . i had it before but someone stole it from me . ben looking ever since . i'll know it when i see it though . guess i'll keep looking

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    • on October 29, 2007

      I couldn't get the mixture to come out to a paste consistency. It was very minced up, and not spreadable. And it was way too much egg, so the minced mixture was runny somehow too. The flavor reminded me of the cheap shrimp toast you get at some restaurants, not the really good kind at your higher end restaurants. We just didn't like it.

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    • on October 29, 2007

      These were very, very good, and very easy to make.

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    • on September 18, 2005

      These were fantastic! I had no problems with them being too oily at all. They were so easy to prepare and were done in seconds flat!!! Thank you Chef Patience for a recipe that you don't need patience to prepare!

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    • on September 16, 2005

      I had never thought to make these. I’d never seen a recipe nor sought one out: just thought of them as something I order from time to time at Chinese restaurants. I followed Rita’s advice and added cornflour to the paste, but otherwise made these exactly to the recipe. I fried them in my wok, and maybe because of the high heat and the curved sides of the wok, I had no problems with oiliness. As mama’s kitchen had observed, I found that they took less than 5 minutes to cook. So I agree, this is something to take care with. These shrimp toasts were really SO easy to make, and delicious: everyone loved them, and I know I’ll be making them again. Thank you, Chef Patience!

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    • on September 15, 2005

      Mine was a little oily too but had good flavor. Also cooked alot faster than 5 minutes. I burned the first batch! ooppss. So watch them carefully!

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    • on September 14, 2005

      OOOPS! Servings for 2 you mean! I used 1/2 teaspoon hot sesame oil and I added 1 tablespoon cornstarch to the shrimp paste. I fried in hot peanut oil and had NO problem with them being oily at all. Served with a duck sauce that I doctored up.Oh and the seeds I didn`t bother to toast being I was frying them. This was very tasty. Thanks for a quick and yummy appetizer!A must make!

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    • on September 11, 2005

      This was a really good treat, just a bit on the oily side for me...but good none the less. Thanks for the great recipe.

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    Shrimp Toast. Recipe by BlueHyacinth

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    By BlueHyacinth
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    Nutritional Facts for Shrimp Toast

    Serving Size: 1 (103 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 168.6
     
    Calories from Fat 44
    26%
    Total Fat 4.9 g
    7%
    Saturated Fat 1.0 g
    5%
    Cholesterol 163.2 mg
    54%
    Sodium 566.4 mg
    23%
    Total Carbohydrate 14.0 g
    4%
    Dietary Fiber 0.9 g
    3%
    Sugars 1.2 g
    5%
    Protein 16.2 g
    32%
    Detailed Nutrition Values About Nutrition Info
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