Sweet Chili Shrimp Toast
These crispy, golden triangles are packed with shrimp-y goodness plus pops of lemongrass and ginger from our Sweet Chili Dust.
Sweet Chili Shrimp Toast
Esther Reynolds
4-6
15 minutes
15 minutes
Snacks
Our take on shrimp toast, the Cantonese dim sum dish, combines peeled and deveined shrimp, aromatics like garlic and scallions, and a few generous spoonfuls of our Sweet Chili Dust—a sweet and savory blend of ginger, lemongrass, and Aleppo pepper flakes. It makes for a delicious finger food and can even be made gluten free by swapping in GF white bread and tamari.
Ingredients
- ½ lb. raw shrimp, peeled and deveined
- 2 scallions, chopped
- 1 garlic clove
- 1 egg white
2 Tbsp. Sweet Chili Dust
- 2 tsp. cornstarch
- 1 tsp. soy sauce
6 slices white sandwich bread, crusts removed
- Vegetable oil, for frying
Directions
In a food processor, combine half of the shrimp, the scallions, and garlic. Process until finely chopped, 5 to 10 seconds. Add remaining shrimp, egg white, Sweet Chili Dust, cornstarch, and soy sauce and pulse until shrimp are finely chopped and ingredients are well combined.
- Spread mixture onto bread slices, then cut each piece into four triangles. (Shrimp layer should be about ¼” thick. Depending on the size of your bread slices, you may not need all six pieces.)
Heat about ½” oil in a high-sided skillet or Dutch oven until temperature reaches 325°. If you don’t have a thermometer, heat the oil over medium for a few minutes and test the heat by dropping one of the crusts into the oil. If it sizzles upon contact, it’s hot enough.
Working with a few pieces at a time, add toasts shrimp side down and cook until golden brown, about 2 minutes. Flip and continue to cook until second side is golden and shrimp is cooked through, 1 to 2 more minutes, adjusting heat if toasts are browning too quickly. Transfer to a paper-towel-lined plate to drain and repeat with remaining toasts. Serve warm, sprinkled with a bit more Sweet Chili Dust if desired.
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