Shrimp Toast

"These are so easy and so good! I don't need to get them at Leanne Chins anymore. The original came from the Ultimate Chinese cookbook. Edited to add warning about frying time."
photo by Rita1652 photo by Rita1652
photo by Rita1652
photo by Rita1652 photo by Rita1652
photo by Rita1652 photo by Rita1652
photo by Jellyqueen photo by Jellyqueen
Ready In:




  • Remove crusts from the bread.
  • Using a food processor, blend shrimp, soy sauce, garlic, sesame oil and egg until a smooth paste has formed.
  • Spread paste evenly on top of bread.
  • Sprinkle bread with sesame seeds and press them into spread.
  • Cut bread from corner to corner twice, to form small triangles.
  • Heat oil in wok and fry toasts, sesame side up, for 4 to 5 min, until golden. WARNING: WATCH THEM CAREFULLY. THEY MAY TAKE CONSIDERABLY LESS THAN 4 MIN TO BECOME GOLDEN.
  • Drain toasts thoroughly.
  • Serve with sweet and sour sauce.
  • Enjoy!

Questions & Replies

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    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
  2. lbandbuggy
    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.
  3. SheCooksToConquer
    These were very, very good, and very easy to make.
  4. ncmysteryshopper
    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!
  5. bluemoon downunder
    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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