If you have been craving shrimp toast, this classic version delivers everything you love about the original. Savory shrimp mousse on crisp-fried bread — the dim sum appetizer that disappears faster than you can fry it. It is simple, honest cooking — the kind of dish Chinese home kitchens have turned out for generations, and one you can master on the first try.
Why This Recipe Works
Fresh raw shrimp, sandwich bread and a golden egg-white binder do the heavy lifting here, so every ingredient has a job. Nothing is complicated and nothing is wasted — shrimp toast is proof that a hot wok and a short list of good ingredients beat a long recipe every time.
A Note on Ingredients
The shrimp must be genuinely raw and cold so they puree into a bouncy paste against the bread. A little chopped ham and hard-cooked egg yolk on top is the classic dim sum garnish for shrimp toast.
How to Make It, Step by Step
Flatten peeled shrimp, coat them in an egg-cornstarch paste, and press them onto quartered bread slices. Top with ham, egg yolk and scallion, then fry at 375F until the shrimp toast turns deeply golden — about two minutes per side.
Tips for the Best Results
- Keep the tails on a few shrimp for the prettiest presentation.
- The oil must reach 375F or the toast drinks oil instead of crisping.
- Fry in small batches to hold the temperature.
Make Ahead and Storage
Best straight from the oil; you can refrigerate the assembled toasts for a few hours before frying.
More Chinese Recipes to Try
When you are ready for your next Chinese project, browse all of our tested recipes or dig into our cooking guides. A great next step is our Moo Goo Gai Pan — and for the background of the dish, this overview of shrimp toast is worth a read.
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