Shrimp Toast


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.


Servings: 10


  • 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.

You may also be interested in