Sesame Shrimp Toasts with Sweet Chili Dipping Sauce

Steps

1. Step 1

   Make the dipping sauce first so it has time to cool: in a small saucepan, combine the sugar, rice vinegar, water, garlic, chili flakes and salt. Bring to a simmer over medium heat and cook 3 minutes, until the sugar has dissolved.

   5 min

   • 1/3 cup sugar
   • 1/3 cup rice vinegar
   • 3 tbsp water
   • 2 cloves garlic
   • 1–2 tsp red chili flakes or 1 fresh red chili, minced
   • 1/4 tsp salt
2. Step 2

   Stir the cornstarch slurry, pour it into the simmering sauce and whisk for about 30 seconds, until lightly syrupy. Pour into a small bowl and set aside to cool; it will thicken more as it cools.

   2 min

   • 1 tsp cornstarch
3. Step 3

   Put the shrimp, scallions, ginger, egg white, cornstarch, sesame oil, Shaoxing wine, salt, white pepper and sugar in a food processor. Pulse 10 to 15 times, scraping down once, until you have a thick, slightly chunky paste that holds together. Don't purée it completely. (No food processor? Chop the shrimp very finely by hand, then mash it with the other ingredients in a bowl.)

   5 min

   • 12 oz raw shrimp, peeled and deveined
   • 2 scallions
   • 1 tbsp fresh ginger
   • 1 egg white
   • 2 tsp cornstarch
   • 1 tsp toasted sesame oil
   • 1 tsp Shaoxing wine or dry sherry
   • 3/4 tsp salt
   • 1/4 tsp white pepper
   • 1/4 tsp sugar
4. Step 4

   Divide the shrimp paste among the trimmed bread slices and spread it to the very edges in an even layer about 1/4 inch thick, doming it slightly in the middle. Spread the sesame seeds on a plate, then press each slice shrimp-side down into the seeds so the paste is fully coated.

   10 min

   • 6 slices white sandwich bread
   • 3/4 cup white sesame seeds
5. Step 5

   Pour the oil into a wide skillet or wok to a depth of about 1/2 inch and heat over medium until it reaches 340–350°F, or until a crumb of bread dropped in sizzles steadily. Line a plate with paper towels.

   6 min · 350°F

   • 2 cups neutral oil, such as vegetable or peanut
6. Step 6

   Fry 2 slices at a time, sesame side down, for 2 to 3 minutes, until the seeds are golden. Turn with tongs or a spatula and fry the bread side 1 to 2 minutes more, until crisp and golden. Lift out and drain on the paper towels. Adjust the heat between batches so the oil stays steady, and repeat with the rest.

   14 min

7. Step 7

   Cut each toast diagonally into 4 triangles and serve warm with the sweet chili sauce for dipping.

   2 min

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026