Shrimp Toast

Another fabulous Dim Sum recipe.  This is our twist on Sara's original recipe.  She usually doesn't add pork, but we did because we had leftover filling from the shrimp and pork dumplings we made.  The leftover filling made the perfect topping for our shrimp toast.  



6 - 8 slices thin white bread, crusts cut off and into 4 triangles
1 pound shrimp, shelled and deveined
1/2 pound ground pork
1 green onion, finely chopped
3 garlic cloves, minced
1 (2-inch) piece fresh ginger, grated
2 egg whites
2 teaspoons cornstarch
1/2 lemon, juiced
1 TBSP low-sodium soy sauce, plus some for dipping
1 TBSP sesame oil
salt and pepper to taste
1 tsp sesame oil
1 egg white
1 tsp water
vegetable oil for frying


Put bread in a warm oven for 2 - 3 minutes to dry bread; set aside.


To make the shrimp filling: Pulse the shrimp, pork, onion, garlic, ginger, egg whites, corn starch, lemon juice, soy sauce and 1 TBSP sesame oil in a food processor until partly smooth but not completely pureed. It should have a little texture. Season with salt and pepper.


Spread shrimp mixture on toast.  In a small bowl combine 1 tsp sesame oil, 1 tsp water and egg white.  Brush top of shrimp toast with egg white mixture. 


Heat an inch of oil in a wok or skillet over high heat until hot.  Reduce heat to medium.  Carefully lower bread triangles shrimp-side down into hot oil with slotted spoon.  Fry 4 - 5 at a time until edges of bread turn golden, about 1 minute.  Turn each triangle square and cook other side 30 seconds.  Remove from oil with slotted spoon; drain on paper towels.  Repeat with remaining bread triangles.  Serve hot.  Sprinkle with sliced green onion, salt and pepper.