How To Make Shrimp Toast At Home

Layers of texture and juiciness! Shrimp toast is crispy, unctuous and savory. You’ll need: 230g Shrimp, jumbo 2g Kosher salt 1 Baking soda 50g Water chestnuts 20g Scallions, thinly sliced 10g Cilantro, finely chopped 10g Fresh ginger root, peeled and grated 33 g Egg whites 4g Granulated sugar 4g Toasted sesame oil 2.5g Totole chicken bouillon powder 1.5g White pepper 15g Lard 6g Cornstarch Shokupan (Japanese Milk Bread) 50g Sesame seeds 50g Neutral oil Toast time: Mix shrimp, salt, baking soda. Fridge 15 mins. Dice 85g shrimp. Add water chestnuts, scallions, cilantro, and ginger, and set aside. Transfer remaining shrimp to food processor. Whisk together egg white, sugar, sesame oil, chicken powder, pepper. Scrape into processor with shrimp and lard. Process to a smooth paste, add cornstarch, process again. Transfer to bowl, combine with diced shrimp and veg. Cut Shokupan to 3 slices. Pour sesame seeds in an even layer on a small plate. Spread roughly 125g shrimp mixture onto bread. Invert and press shrimp side onto sesame seeds and transfer, bread side down, to sheet pan. Repeat for remaining toasts. Heat 30g oil in skillet on medium heat. Place toast, sesame side down, cook 8 to 10 mins. Carefully flip, cook 2 mins. Transfer to plate and repeat for remaining toasts. Cut to triangles, if desired, and serve! So good, you can never have just one! Comment SHRIMP and we’ll DM you the recipe which is FREE with our 14-day StudioPass trial. For more delicious dim sum favorites, head to chefsteps.com.