How to Make the Ultimate Shrimp Toast

Ingredients

• 200 g Raw Shrimp (peeled, deveined, medium size)
• 1 tsp Salt (for brining)
• 1/4 tsp Baking Soda (raises pH to retain moisture)
• 30 g Water Chestnuts (diced, adds crunch)
• 5 g Fresh Ginger (grated)
• 10 g Scallions (chopped, white and green parts)
• 5 g Cilantro (chopped, adds freshness)
• 30 g Egg White (about 1 large egg white, binder)
• 4 g Granulated Sugar (a pinch for balance)
• 0.5 tsp White Pepper (ground)
• 5 ml Toasted Sesame Oil (adds nutty aroma)
• 2 g Chicken Powder (umami enhancer)
• 30 g Lard (rendered pork fat, provides richness)
• 8 g Cornstarch (binds excess moisture)
• 4 slices Japanese Milk Bread (Shapan) (1‑inch thick, soft and fluffy)
• 15 g Sesame Seeds (untoasted, for topping)
• 20 ml Neutral Oil (for pan‑frying (e.g., canola or vegetable oil))

Instructions

1. Brine Shrimp

   Place the raw shrimp in a bowl, sprinkle with 1 tsp salt and 1/4 tsp baking soda, toss to coat, cover and refrigerate for 15 minutes.

   Time: PT15M

2. Prepare Aromatics and Diced Shrimp

   After brining, rinse shrimp briefly, pat dry, and cut half of them into small dice. Dice water chestnuts, grate ginger, chop scallions, and cilantro.

   Time: PT10M

3. Make Egg‑White Binder

   In a mixing bowl whisk together the egg white, 4 g sugar, 0.5 tsp white pepper, 5 ml toasted sesame oil, and 2 g chicken powder until just combined.

   Time: PT2M

4. Process Shrimp Mousse

   Add the remaining raw shrimp, the egg‑white mixture, and 30 g lard to the food processor. Pulse until a smooth, slightly sticky paste forms.

   Time: PT5M

5. Incorporate Cornstarch

   Add 8 g cornstarch to the processor and pulse a few more times until fully blended.

   Time: PT1M

6. Fold in Diced Ingredients

   Transfer the mousse to the mixing bowl, fold in the diced shrimp, water chestnuts, ginger, scallions, and cilantro until evenly distributed.

   Time: PT2M

7. Prepare Bread Bases

   Trim the crusts off the milk‑bread slices. Cut each slice into squares (≈3 ¾" side) or use a ring mold for circles. Lightly spray the surfaces.

   Time: PT5M

8. Portion and Spread Mousse

   Weigh 125 g of mousse per piece, spread it evenly over the top of each bread slice, pulling the mixture to the edges and smoothing the surface. Sprinkle with sesame seeds.

   Time: PT5M

9. Pan‑Fry Shrimp Toast

   Heat 20 ml neutral oil in a 10‑inch non‑stick pan over medium‑high heat. Place one toast, mousse side down, and cook 8‑10 minutes until the mousse turns opaque and the sesame seeds are lightly toasted. Flip and toast the bread side for an additional 2 minutes.

   Time: PT12M

   Temperature: Medium‑high

10. Plate and Serve

    Transfer the finished toast to a sheet tray, slice in half to show the interior, and serve immediately with your favorite dumpling dipping sauce.

    Time: PT2M

Nutrition Facts

Calories

260

Protein

12 g

Carbohydrates

30 g

Fat

10 g

Fiber

2 g

Ingredient Substitutions

• Instead of Raw Shrimp: Imitation crab meat (less authentic)
• Instead of Water Chestnuts: Finely diced celery
• Instead of Fresh Ginger: Ground ginger (less fresh)
• Instead of Scallions: Chives
• Instead of Cilantro: Thai basil
• Instead of Egg White: Aquafaba (vegan)
• Instead of White Pepper: Black pepper
• Instead of Toasted Sesame Oil: Regular sesame oil
• Instead of Chicken Powder: MSG, vegetable bouillon
• Instead of Lard: Unsalted butter, vegetable shortening
• Instead of Cornstarch: Potato starch
• Instead of Japanese Milk Bread (Shapan): Soft white sandwich bread
• Instead of Sesame Seeds: White sesame seeds
• Instead of Neutral Oil: Peanut oil

Equipment Needed

• Food Processor
• Mixing Bowl
• Whisk
• Digital Scale
• Knife
• Cutting Board
• Non‑Stick Frying Pan
• Spatula
• Ring Mold (optional) (optional)
• Spray Bottle (optional)
• Sheet Tray

Critical Steps — Do Not Skip

• Brining shrimp with salt and baking soda
• Processing the shrimp mousse to a cohesive, slightly sticky texture
• Adding cornstarch to bind excess moisture
• Spreading mousse while still fresh for optimal adhesion
• Unidirectional pan‑frying until mousse is opaque

Chef Tips from the Video

• Use a light hand when folding diced aromatics to keep the mousse airy.
• A ring mold gives a professional‑looking circular toast and helps control the mousse diameter.
• If you cannot find lard, use unsalted butter for a similar richness, but the flavor will be slightly different.

Troubleshooting

Storage

Refrigerator: Store leftover toast in an airtight container for up to 2 days; re‑heat in a pan before serving.

Freezer: Not recommended; texture of mousse degrades when frozen.

Room temperature: Can sit out for up to 1 hour before the mousse loses its stickiness.

Make-Ahead Tips

• The shrimp mousse can be prepared up to 1 hour ahead and kept refrigerated; bring to room temperature before spreading.
• Bread slices can be trimmed and shaped in advance; keep them covered to prevent drying.
• Sesame seeds can be toasted ahead and stored in a small jar.

Frequently Asked Questions