Easy Dim Sum Shrimp Toast
When I saw this shrimp toast video from Tasty YouTube, I wanted to try it and make a modified version with what I had around! Shrimp are really high in protein (24g - ~50% recommended DV per 3.5 oz. of shrimp or 8 or 9 medium-sized shrimp), have no fat and no carbs (they do have cholesterol). I like to eat shrimp for another source of protein.
Check out this post for different ideas on how to cook with shrimp:
Shrimp toast are a favorite in dim sum -- Chinese brunch with dumplings and small portions like tapas. A lot of cuisines around the world have dumplings and small plates actually. Traditionally, for dim sum, carts come around to the different tables and you pick & choose which dish you want from the cart. It's fun!
Saturday, November 9, 2019, Attempt #1:
The components of shrimp toast are: a shrimp paste over a toast, which is fried golden brown. In the Tasty recipe they use white bread for the toast, which is cool because it's cheap & everyone has it around.
I made a half-batch or 4 pieces. I didn't have all the ingredients they had in the recipe. I also substituted apple cider vinegar I had around (from making a bacon jam; see link) for rice wine vinegar. Unfortunately, I didn't have white sesame seeds, which really would have made it look professional. :)
- 2 qt canola oil (for frying)
- 16 shrimps, peeled and deveined,
- 2 large egg whites
- 1 tablespoon soy sauce, plus more for serving
- 1 tablespoon rice wine vinegar
- 1 teaspoon toasted sesame oil
- 1 teaspoon granulated sugar
- 1 ½ teaspoons sambal
- ½ teaspoon garlic, grated
- ½ teaspoon fresh ginger, grated
- ½ teaspoon kosher salt
- 2 scallions, thinly sliced, white and green parts separated
- 4 slices white bread
- ¼ cup white sesame seeds
What I used:
- 2 slices of white bread
- 8 shrimps
- soy sauce (1/2 or 2/3 of tablespoon)
- apple cider vinegar (1/2 or 2/3 of tablespoon)
- 1/2 teaspoon of sugar
- 1 egg white (forgot to put the egg in the picture. :) )
- salt & pepper
I don't have a food processor. The first step is that you blend the shrimp & all the ingredients together (except for the bread) to make it into a paste.
I thought that my electric mixer might work. Nope! Now we know that an electric mixer is not a substitute for a food processor in this recipe. Haha. :) I even cut the shrimps into small pieces before trying to use my electric mixer. The shrimpies defied the electric mixer and it kind of just made a foam with the egg whites.
I cut off the crusts and cut the 2 pieces of white bread into triangles. I added my "shrimp paste" -- which is not really a paste, more chunks of shrimps with soy sauce and egg whites to the toast.
I didn't want to cook them in a pot of oil, so I thought I would just try to fry them on one side and then flip them.
Some attempts at frying and flipping were more successful than others. :)
RESULT: Fail. :)
We are good at this? They tasted good, but since I was not able to make a real shrimp paste -- the electric mixer was no match for the little shrimpies -- then it made them difficult to fry because they fell apart. :)
It's a pretty easy and fast recipe though. And it was good, so I knew I was going to try to make it again in the future.
Sunday, November 24, 2019, Attempt #2:
I still didn't have a food processor, but I did have a mandoline which is typically used to cut vegetables and fruits. It has come in handy; I have used it to make the cute potato roses and scalloped potato dome (see links). I thought it might work for the shrimpies.
I used the same ingredients as in Attempt #1.
I slid the shrimps over the mandoline. There were smaller pieces being made and it did make something that resembled a paste slightly more than the first attempt (cutting the shrimps into small pieces and trying the electric mixer alone). It was kind of hard to get the shrimp bits off the mandoline though.
I mixed the shrimp paste together with an electric mixer again. It worked better this time, but the shrimp paste didn't come together completely as it should have (if it were made in a food processor). The egg whites were still a little foamy.
I added the shrimp to the triangles of bread.
Tip: One thing I found out this time is that if you wait to add the shrimp "paste" to the toast right before you fry it, then this works a lot better. It is easier to fry and flip and it tastes better. The bread doesn't get too soggy.
RESULT: Success / Fail. :)
We are good at this? / We are good at this. They tasted good again and more like the shrimp toast I've had before (photo below). The mandoline did help to make a "shrimp paste" better than the first attempt, but I do not recommend using a mandoline for shrimp. It takes a little while, but mostly -- it was really hard to clean the mandoline afterwards. Haha. :) Now we know not to use a mandoline with shrimpies.
For this recipe, now we know that it is essential to make a shrimp paste that will adhere to the toast when cooking -- either in a pot of oil (where they can float and you can flip them) or flipping & frying like I did. I might get a food processor. A lot of recipes I want to try involve a food processor anyways.
Give it a try -- but not with a mandoline! :) We are good at this!