Hong Kong Shrimp Toast
Golden-fried bread cubes topped with minced shrimp paste, a dim sum favorite with a crispy outside and tender shrimp center.
About This Recipe
Shrimp toast is a signature dim sum item and a textural joy — white bread cubes coated with minced shrimp paste that fries until deeply golden, creating a crispy, savory exterior while the shrimp filling stays tender and succulent. Served with a sweet chili-mayo dip, it's the ultimate appetizer or snack.
Ingredients
Serves 2
- 200 gshrimp, peeled and minced
- 3 sliceswhite bread, cubed
- 1 egg white
- 2 tspcornstarch
- 2 tbspmayonnaise
- 1 tbspsweet chili sauce
Instructions
- 1
Make shrimp paste
Combine minced shrimp, egg white, and cornstarch. Mix until sticky and paste-like.
- 2
Coat bread
Spread shrimp paste thickly onto bread cubes, about 1/2 inch thick.
- 3
Fry shrimp toast
Heat oil to 180°C (350°F). Fry coated bread cubes, shrimp-side down, until golden brown, 2–3 minutes.
- 4
Make dipping sauce
Mix mayonnaise and sweet chili sauce. Drain toast on paper towels and serve with sauce.
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Pro Tips
- →
Shrimp must be minced finely for proper paste consistency.
- →
Fry shrimp-side down first so the paste crisps before bread absorbs oil.
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Serve immediately while still hot and crispy.
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Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
Variations
- •
Make with pork mince instead of shrimp
- •
Top with sesame seeds before frying
- •
Use whole-wheat bread for healthier version
- •
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
Storage
Best eaten fresh. Can be refrigerated 2 days and reheated in a 180°C oven for 5 minutes.
History & Origin
Shrimp toast became a dim sum staple in mid-20th century Hong Kong, combining Western bread with Cantonese shrimp cooking traditions, creating a dish that's now served worldwide in dim sum restaurants.
Frequently Asked Questions
Why do you fry shrimp-side down?
To sear the shrimp paste and prevent it from sliding off during frying.
Can I make this ahead?
Yes, assemble and refrigerate up to 4 hours. Fry just before serving for best texture.
Can I make this ahead of time?
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
What can I substitute if I don't have all the ingredients?
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Nutrition Facts
Per serving · 2 servings total
Time Summary
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