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Chef Eric Brennan

Executive Chef Eric Brennan is having a blast in the kitchen at Post 390 creating menus for lunch, dinner, bar and brunch at Boston's new ...

You can find Chef Eric Brennan at Post 390

Shrimp Toast

by Chef Eric Brennan

Serves 10

He may be known for his refined takes on American classics, but chef Eric Brennan gives a dim sum staple a go in this recipe for shrimp toast. Sherry and soy sauce give the dish plenty of umami and Brennan adds a little heat with some sambal. Adjust according to your spice tolerance and serve with a honey mustard dipping sauce for a refined take on a Chinese classic.


  • 1 lb wild medium shrimp peeled and deveined
  • 1 tablespoon sambal
  • 2 tablespoon soy sauce
  • 1 tablespoon sherry
  • 1 teaspoon sesame oil
  • 2 tablespoon honey
  • 3 scallions, washed and minced
  • 2 cloves garlic, minced
  • 1/4 bunch cilantro, washed and chopped
  • 1 tablespoon ginger, grated
  • 3 tablespoon seeds
  • 1 baguette
  • canola oil for frying


  1. Puree shrimp in food processor (about 1 minute)
  2. Using a spatula, scrape down the sides of the mixer. Add sambal, soy sauce, sherry, sesame oil and honey and puree until smooth
  3. Using a spatula, scrape down the sides of the mixer and then add scallions, ginger, garlic pinch of salt/pepper and cilantro. Pulse until incorporated then remove mixture and put aside
  4. Slice baguette into thin slices on bias and top each slice of bread with a generous spoon full of mixture and sprinkle sesame seeds on top
  5. In a large sauté pan, heat canola oil to 325F-350F
  6. Once oil is up to temperature, fry both sides in canola oil until shrimp mixture is cooked through and bread is crisp.
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