Save This irresistible Vietnamese appetizer combines succulent shrimp paste with crispy fried bread for a texture and flavor explosion that will make your guests think you spent hours in the kitchen. The contrast between the golden crust and savory shrimp topping creates an addictive bite that disappears quickly at any gathering.
I first made these shrimp toasts for a dinner party when I needed something quick but elegant. The reaction was so enthusiastic that they've become my signature appetizer. Even friends who claim not to like seafood devour these crispy bites without hesitation.
Ingredients
- Raw shrimp peeled and deveined: The fresher the shrimp, the better the flavor. Look for firm, translucent shrimp with no ammonia smell.
- Egg white: Creates the perfect binding texture for the shrimp paste without making it heavy.
- Garlic minced: Provides essential aromatic foundation. Use fresh rather than pre-minced for best flavor.
- Spring onion finely chopped: Adds a mild onion flavor and fresh green color. Choose firm stalks with bright green tops.
- Fish sauce: The secret umami ingredient. Look for bottles with clear amber color rather than very dark ones.
- Sugar: Balances the saltiness of the fish sauce. Regular white sugar works perfectly.
- White pepper: Provides subtle heat without the visual speckles of black pepper. Ground fresh gives the cleanest flavor.
- Sesame oil: Just a touch adds nutty depth. Always use toasted sesame oil for maximum impact.
- White sandwich bread crusts removed: The neutral canvas for your shrimp mixture. Slightly stale bread actually works better as it absorbs less oil.
- Sesame seeds optional: Adds visual appeal and subtle crunch. Toast them first for enhanced flavor.
- Vegetable oil for deep frying: Choose a neutral oil with high smoke point like canola or peanut oil.
- Fresh coriander and lime wedges: Essential garnishes that brighten the rich flavors.
Instructions
- Prepare the shrimp paste:
- Process the dried shrimp with egg white, garlic, spring onion, fish sauce, sugar, white pepper, and sesame oil until it forms a sticky paste with some texture remaining. The mixture should hold together well but not be completely smooth. This creates the perfect balance of texture in the final toast.
- Prepare the bread base:
- Lay out your bread slices on a cutting board and remove crusts for a cleaner presentation. Spread the shrimp mixture generously and evenly across each slice, creating a layer about 1 centimeter thick. The thickness is crucial here, as too thin will dry out during frying, while too thick won't cook through properly. If using sesame seeds, sprinkle them across the top now and press gently to adhere.
- Cut into serving pieces:
- Using a sharp knife, cut each prepared bread slice diagonally to create two triangular pieces. The diagonal cut creates an elegant presentation while maximizing the crispy edges everyone loves. Clean your knife between cuts for the neatest appearance.
- Heat the oil:
- Pour vegetable oil into a deep frying pan or wok to a depth of 3 to 4 centimeters and heat to 170°C. The temperature is crucial, as too hot will burn the outside before cooking the shrimp, while too cool will result in soggy, oil-soaked toast. Use a thermometer for precision or test with a small bread cube, which should bubble steadily but not violently.
- Fry shrimp side first:
- Carefully place the toasts shrimp side down into the hot oil. This initial contact seals the shrimp mixture to the bread and creates a beautiful golden crust. Fry for 2 to 3 minutes until the shrimp turns distinctly pink and develops a golden exterior. You may need to work in batches to avoid overcrowding, which would lower the oil temperature.
- Flip and finish:
- Once the shrimp side is golden, gently flip each piece to fry the bread side for another 1 to 2 minutes. The bread should turn golden brown and crisp up beautifully. The second side cooks faster, so watch carefully to prevent burning.
- Drain and serve:
- Remove the finished toasts with a slotted spoon and place on paper towels to absorb excess oil. Arrange on a serving platter, garnish with fresh coriander leaves, and serve with lime wedges for squeezing over the top. The contrast of the rich fried toast with the bright, acidic lime juice creates flavor magic.
Save The fish sauce is truly the heart of this recipe. Many home cooks are intimidated by its potent aroma, but it mellows beautifully during cooking and provides that authentic Vietnamese flavor that cannot be replicated. My family's secret is adding just a drop more than the recipe calls for to really enhance the umami character of the dish.
Make-Ahead Options
These shrimp toasts can be prepared up to the frying stage several hours in advance. Simply prepare the shrimp mixture, spread it on the bread, cut into triangles, and refrigerate on a baking sheet covered with plastic wrap. The cold temperature actually helps the mixture adhere better to the bread during frying. When ready to serve, bring them out of the refrigerator about 15 minutes before frying to take the chill off.
Dipping Sauce Variations
While these toasts are delicious on their own with just a squeeze of lime, offering dipping sauces takes them to another level. Traditional sweet chili sauce provides a perfect balance of sweet and heat. For something more complex, try mixing equal parts hoisin sauce and rice vinegar with a touch of sesame oil. My personal favorite is a simple sauce of rice vinegar, soy sauce, and finely chopped red chili that cuts through the richness of the fried toast.
Cultural Context
Shrimp toast represents the beautiful fusion aspects of Vietnamese cuisine, which incorporates French colonial influences with traditional Asian ingredients. The use of bread—introduced by the French—combined with classic Vietnamese flavors demonstrates how culinary traditions evolve and blend. Similar versions appear throughout Southeast Asia, particularly in Chinese dim sum, but the Vietnamese version typically features more fresh herbs and lighter seasoning that allows the shrimp flavor to shine.
Save The oil can be strained and reused for other deep frying if cooled and stored properly. Just remember it will carry some seafood flavor.
Recipe FAQ Section
- → What kind of bread works best?
Soft white sandwich bread is ideal, especially if it's a day old. It absorbs flavors and maintains crunch.
- → Can I make this gluten-free?
Yes, substitute gluten-free sandwich bread. Always check labels for cross-contamination and allergens.
- → Is it possible to bake instead of fry?
Baking is possible, but frying gives the best crisp. Use high heat in the oven and brush with oil for browning.
- → How can I store leftovers?
Store cooled pieces in an airtight container in the fridge. Reheat in an oven or air fryer for best texture.
- → What sauces pair well?
Sweet chili sauce or a fresh squeeze of lime enhances flavors, balancing the savory and crispy qualities.