Appetizer: China – 虾多士 ▶ Xiā duō shì (Shrimp Toast)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 6 min

Total 15 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 cup (150 g) brown shrimp, peeled and roughly chopped
6 slices sandwich bread
2 tbsp (30 g) unsalted butter, for brushing
1 cup (240 ml) vegetable oil, for shallow frying
1 egg
Black pepper, to taste
1 / 2 tsp (2.5 ml) paprika
Salt, to taste
2 tbsp (15 g) almonds, finely chopped, optional as garnish

Show original ingredient measurements

1 cup (150 g) brown shrimp, peeled and roughly chopped
6 slices sandwich bread
2 tbsp (30 g) unsalted butter, for brushing
1 cup (240 ml) vegetable oil, for shallow frying
1 egg
Black pepper, to taste
1 / 2 tsp paprika
Salt, to taste
2 tbsp (15 g) almonds, finely chopped, optional as garnish

Instructions

1. Pulse the brown shrimp with egg, a pinch of salt, black pepper and a little paprika in a food processor to form a coarse paste.  
2. Spread the shrimp paste evenly on one side of each bread slice; trim edges if desired. Brush the exposed bread edges with unsalted butter.  
3. Heat vegetable oil in a skillet over medium; fry the toasts paste-side down until golden and cooked through, 2–3 minutes per side. Drain on paper, cut into triangles, sprinkle with chopped almonds if using, and serve hot.