This recipe from chef Ron Hsu offers a streamlined way to enjoy the classic Chinese shrimp toast at home, skipping the traditional deep-frying process. Instead of the usual open-faced, deep-fried method, Hsu’s approach uses sandwich bread to enclose the shrimp filling, then toasts it in a pan until golden and crisp.
Why This Recipe Works
The key advantage is its simplicity. Deep-frying can be messy and time-consuming; this method avoids both. The enclosed sandwich format also steams the shrimp slightly, enhancing its flavor without requiring extra effort. The result is a lighter, yet satisfying, version of the beloved dish.
The Recipe at a Glance
- Serves: 4
- Prep Time: 15 minutes
- Cook Time: 10 minutes
Ingredients
- 1 pound large shrimp, shelled, deveined, and roughly chopped
- 2 large egg whites
- 2 teaspoons toasted sesame oil
- 3 green onions, chopped (both green and white parts)
- 1 clove garlic, minced
- 2 teaspoons minced ginger
- Salt and white pepper, to taste
- 8-10 slices white bread, crusts removed
- 6 tablespoons canola oil
Instructions
- Prepare the Shrimp Paste: Pulse the shrimp in a food processor in short bursts (3 seconds at a time) until coarsely ground. Avoid over-processing; the texture should remain chunky.
- Combine Ingredients: Add the egg whites, sesame oil, green onions, garlic, and ginger to the food processor. Season with salt and white pepper, then pulse again until combined into a paste. Scrape down the sides of the bowl as needed.
- Assemble the Sandwiches: Spread the shrimp paste evenly onto 4-5 slices of bread, reaching the edges. Top with another slice of bread to create sandwiches. Cut each sandwich into 4 equal triangles.
- Cook the Toast: Heat 2 tablespoons of canola oil in a non-stick skillet over low heat. Place the shrimp toast triangles in the pan and cook, flipping frequently, until the shrimp is cooked through and the bread is golden brown (5-7 minutes). If the bread browns too quickly while the shrimp is still raw, transfer to a 350°F oven for 3-4 minutes to finish cooking.
- Serve Immediately: Place cooked toasts on a paper towel-lined plate to drain excess oil, and serve hot.
Nutritional Information (Per Serving)
- Calories: 420
- Fat: 26.5g (34.0%)
- Carbs: 33.2g (11.3%)
- Protein: 12.8g (11.0%)
The Takeaway
Ron Hsu’s shrimp toast recipe offers a convenient and flavorful alternative to the traditional deep-fried version. This method makes a beloved dish accessible for home cooks without sacrificing taste, proving that sometimes, the simplest approach is the best one.
