Japanese Shrimp Toasts

Name: Japanese Shrimp Toasts
Prep time: 30 min
Total time: 35 min
Ingredients: 4 scallions, white and light-green parts separated from dark-green tops; 2 cloves garlic, smashed and peeled; 4 teaspoons chopped fresh ginger (from a 1-inch piece); 1 pound peeled, deveined shrimp, preferably wild domestic; 1 tablespoon white miso paste; 0.5 teaspoon finely grated lime zest, plus 2 tablespoons fresh juice; Kosher salt and freshly ground pepper; 8 slices white sandwich bread, such as Pepperidge Farm, flattened with a rolling pin, crusts removed; 3 tablespoons white or black sesame seeds, or a combination; Vegetable oil, for frying

3.5

(2)

2 Reviews

By

Greg Lofts

Updated on November 21, 2019

Japanese Shrimp Toasts recipe — Photo: Con Poulos

Prep Time:

30 mins

Total Time:

35 mins

Yield:

36

Pleasantly salty and just a little bit sweet, there's no better way to kick off a party and get guests hungry for more than with these shrimp toasts. Traditionally a Chinese dim sum delicacy, our recipe took inspiration from bold Japanese flavors like miso paste and lime juice, resulting in a canapé that carries big umami flavor in a small and tidy package.

Ingredients

4 scallions, white and light-green parts separated from dark-green tops
2 cloves garlic, smashed and peeled
4 teaspoons chopped fresh ginger (from a 1-inch piece)
1 pound peeled, deveined shrimp, preferably wild domestic
1 tablespoon white miso paste
½ teaspoon finely grated lime zest, plus 2 tablespoons fresh juice
Kosher salt and freshly ground pepper
8 slices white sandwich bread, such as Pepperidge Farm, flattened with a rolling pin, crusts removed
3 tablespoons white or black sesame seeds, or a combination
Vegetable oil, for frying

Directions

Pulse white and light-green scallion parts with garlic and ginger in a food processor until finely chopped. Add shrimp, miso, and lime zest and juice; season with salt and pepper. Pulse until mixture becomes a sticky paste. Divide among bread slices (3 tablespoons each), spreading evenly to edges. Sprinkle tops with sesame seeds, gently pressing with flattened palms to adhere.
Heat 1/2 inch oil in a large straight-sided skillet (preferably cast iron) over medium. When oil shimmers, add shrimp bread, sesame-side down, in a single layer (3 to 4 pieces at a time, depending on size of skillet). Fry until shrimp paste is golden brown and just cooked through, 1 1/2 to 2 minutes. Flip and continue cooking until golden on bottoms, about 1 minute more. Transfer to rimmed baking sheets lined with wire racks to drain and crisp.
Thinly slice scallion tops; sprinkle evenly over shrimp toasts. Cut each toast into 4 triangles. Serve warm.