The first time I had Shrimp Toast, it was from a very well known Chinese Restaurant in the Denver metro area. I ordered delivery with some co-workers, and one of them ordered this fabulous appetizer. When our food arrived she offered me one, and I graciously declined.
I love shrimp. I love toast. But both of them together….?? I don’t think so, thank you very much.
Well, as she sat there, enjoying her Shrimp Toast, dipping it in her sweet & sour sauce, I have to say that I was very intrigued. It smelled good. It crunched good. And really, is there anything that’s not tasty when dipped in Sweet & Sour? I think not!!
So I gave them a try. Wow. The sweetness of the shrimp, along with another level of toasted bread. Along with the sauce?? It was nothing I had had before, and I loved it. Totally awesome!! And that is when I asked the restaurant for the recipe. And they gave it to me.
Imagine that!! Anyway, I hope you give them a try the next time you have a dim sum party. Or any other kind of party for that matter.
1 lb shrimp, cleaned
4 cloves garlic, coarsely chopped
1 small shallot, coarsely chopped
1/2 tsp ginger, coarsely chopped
2 1/2 tbsp water
1 tbsp sugar
1/2 tsp salt
1/4 tsp pepper
25 pieces bread
2 cups oil
sweet & sour sauce, or asian chili sauce for dipping
Heat the oil in a deep fryer to 350 degrees f.
Place the first 8 ingredients in a food processor and blend until smooth. Evenly spread the mixture on the bread; it should adhere nicely. Cut the bread slices in quarters.
Place the quarters in the oil, shrimp side down. Only fry 5 or 6 at a time. Flip over when the shrimp side is golden, and brown the other side. Remove with a slotted spoon, and drain on a paper towel lined platter.
Serve with the sweet & sour sauce or the chili sauce.