Follow these steps for perfect results
cooked shrimp
peeled, deveined, chopped
fresh ginger root
grated
salt
cornstarch
oyster sauce
eggs
beaten
bread
day old, crusts removed
canola oil
for frying
In a bowl, thoroughly mix the chopped shrimp with grated fresh ginger root, salt, cornstarch, oyster sauce, and beaten eggs until well combined.
Cut each slice of day-old bread into 4 equal squares. Arrange the bread squares on a baking sheet.
Spread the shrimp mixture evenly over each bread square, ensuring full coverage.
Refrigerate the prepared shrimp toast squares for at least 15 minutes to allow the mixture to adhere to the bread.
In a wok or deep fryer, heat canola oil to 365 degrees F (185 degrees C).
Carefully drop the shrimp toast squares into the hot oil, shrimp side down, ensuring not to overcrowd the fryer.
Fry the shrimp toast until golden brown and crispy, which should take a few minutes per side.
Remove the fried shrimp toast from the oil and place them on paper towels to drain excess oil.
Serve the shrimp toast immediately while hot and crispy.
Expert advice for the best results
Ensure the oil is hot enough for optimal crispiness.
Do not overcrowd the fryer to maintain oil temperature.
Serve immediately for the best texture.
Everything you need to know before you start
15 minutes
Can prepare the shrimp mixture and bread squares ahead of time.
Arrange the shrimp toast squares on a platter and garnish with fresh cilantro.
Serve with sweet chili sauce or soy sauce.
Pairs well with a light salad.
Pairs well with the savory flavors.
Discover the story behind this recipe
Popular dim sum dish.
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