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  • Writer's pictureTommy Centola

Shrimp Toast

As much as I love Creole and Cajun cooking, I like to branch out to other cultures. Here's a Chinese appetizer that is quite popular in New Orleans.

1/2 pound peeled and deveined large fresh shrimp

3/4 cup chopped green onion

1 egg white

2 tablespoons diced pimentos, drained

2 1/2 teaspoons soy sauce

2 /12 teaspoons toasted sesame oil

2 teaspoons cornstarch

2 cloves garlic, grated

1 teaspoon kosher salt

1/2 teaspoon minced fresh ginger

1/4 teaspoon cayenne pepper

Canola oil for frying

8 sliced which sandwich bread, crust removed

2 tablespoons sesame seeds

Sweet chili sauce, to serve

n the work bowl of a food processor, place shrimp, green onion, egg white, pimentos, soy sauce, sesame oil, cornstarch, garlic, salt, ginger, and cayenne; pulse until finely minced and well combined, about 4 to 5 pulses, stopping to scrape sides of bowl.

In a 10-inch non-stick skillet, pour oil to a depth of 1/4 inch, and heat over medium heat until a deep-fry thermometer registers 325℉.

Spread shrimp mixture onto each bred slice. Using a serrated knife, cut each slice in half diagonally, creating 2 triangles. Sprinkle with sesame seeds.

Working in batches, fry toast, shrimp side down, until golden brown, 1 to 2 minutes.Gently turn toast. and fry until golden brown, 1 to 2 minutes more. Let drain on a wire rack over paper towels. Serve immediately with sweet chili sauce.


Creole & Cajun Comfort Food is now available online.

Good Cooking, Good Eating and Good Living!!!

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