Shrimp Toast with Salad沙律明蝦角
A classic Cantonese dim sum or appetizer, these crispy deep-fried shrimp toasts are made from a mixture of fresh shrimp paste spread on bread, cut into triangles, and fried until golden. They are typically served with a fresh salad and a generous dollop of mayonnaise, offering a delightful contrast of textures and flavors.
01Ingredients
- Fresh shrimp
- Minced pork fat
- White bread
- Egg white
- Cornstarch
- Salt
- White pepper
- Sesame oil
- Sugar
- Mayonnaise
- Lettuce
- Cucumber
- Cherry tomatoes
- Vegetable oil
Nutrition (per serving)385kcal
- Protein18.5g
- Carbs22g
- Fat26.5g
Fiber 1.5 gSodium 520 mg
02Steps
- Peel and devein the fresh shrimp. Roughly chop and then finely mince or blend them into a smooth paste.
- In a bowl, combine the minced pork fat with the shrimp paste. Add egg white, cornstarch, salt, white pepper, sesame oil, and sugar. Mix well and beat in one direction until the paste becomes sticky and develops a bouncy texture.
- Remove the crusts from the white bread slices. Cut each slice diagonally into four triangles.
- Spread a generous amount of the shrimp paste evenly onto one side of each bread triangle.
- Heat the vegetable oil in a wok or deep pot to about 160-170°C (320-340°F). Carefully place the shrimp toasts into the hot oil, shrimp-side down first, then flip. Fry in batches until golden brown and the shrimp paste is cooked through.
- Remove the fried shrimp toasts and place them on a wire rack lined with paper towels to drain excess oil. Meanwhile, shred the lettuce, slice the cucumber, and halve the cherry tomatoes for the accompanying salad.
- Arrange the crispy shrimp toasts on a serving plate. Serve immediately with the fresh salad and a dollop of mayonnaise.
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