Cantonese Shrimp Toast

Step 1

Pat the shrimp dry with paper towels and place them on a cutting board.

Step 2

Chop the shrimp into small pieces about the size of peas, then transfer to a small bowl.

Step 3

Add the egg white, cornstarch, soy sauce, sesame oil, salt, and white pepper to the shrimp and stir until the mixture looks evenly combined and slightly sticky.

Step 4

Lay each bread slice flat on a cutting board and spread 1 tablespoon of shrimp paste in an even layer across the entire surface, leaving no gaps.

Step 5

Pour the neutral oil into a 10-inch skillet and heat over medium-high heat until it shimmers and a bread cube sizzles immediately when dropped in, about 2 minutes.

Step 6

Working in batches of 3–4 slices, carefully place each bread slice shrimp-side down into the hot oil using a spatula or tongs.

Step 7

Fry for 2–3 minutes until the shrimp paste turns light tan and the bread underneath becomes golden brown, watching for sizzle.

Step 8

Using a slotted spatula, flip each toast carefully and fry the bread side for another 1–2 minutes until it turns the color of warm honey.

Step 9

Transfer the finished toast to a paper towel-lined plate to drain excess oil, then repeat with remaining bread slices.

Step 10

Arrange the warm shrimp toast on a serving plate with the shrimp side facing up, and serve immediately while crispy.