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Vietnamese Shrimp Toast

Vietnamese Shrimp Toast

Author: Larry White
This Vietnamese shrimp toast recipe is easy to prepare and packed with flavor. It can be made with just about any bread, but is best prepared with a baguette.
5 from 7 votes

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Servings: 4 people
Prep Time: 20 minutes
Cook Time: 15 minutes
Course: Appetizer
Cuisine: Vietnamese

Ingredients 

  • 1/2 pound raw peeled and deveined shrimp
  • 1/2 tsp sesame oil
  • 1 tsp minced ginger
  • 2 garlic cloves, minced
  • 1 tablespoon soy sauce
  • 1/2 teaspoon fish sauce
  • 2 tablespoons mayonnaise
  • 2 tablespoons chopped cilantro
  • 2 green onions, thinly sliced
  • 2 egg whites
  • 1/2 tsp kosher salt
  • 1/4 teaspoon black pepper
  • 1 French baguette cut in half longways

Instructions

  • Heat 2 tablespoons cooking oil over medium heat.
  • Add all of the ingredients (except the bread) to a food processor or blender.
  • Pulse the shrimp mixture until you achieve a smooth paste.
  • Using a spatula, spread a ¼-inch thick layer of the shrimp paste onto the cut side of each piece of bread.
  • Place each shrimp toast in the pan, shrimp side down. Cook for around 3-4 minutes. You should have a nice golden brown crust.
  • Flip the toast over. Cook the bottom side of the bread until it is lightly toasted. This takes between 2-3 minutes.
  • Season with a little salt. Garnish with fresh herbs (cilantro or Thai basil), toasted peanuts or sesame seeds. Serve warm.

NOTES

  • Use a crusty baguette. Soft sandwich bread will not hold up the same way and can turn soggy. Cut the baguette lengthwise so you get a sturdy base for the shrimp paste.
  • Blend the shrimp smooth. Add everything except the bread to a food processor or blender and pulse until you have a smooth paste. That is what gives the toast its even, springy texture.
  • Keep the shrimp layer thin. Spread the shrimp paste about 1/4 inch thick. Thinner than that can dry out, and thicker can leave the center undercooked before the outside is done.
  • Cook shrimp side first. Put the toast into the pan shrimp side down and cook about 3 to 4 minutes until the topping is golden brown. Then flip and toast the bread side 2 to 3 minutes more.
  • Use medium heat only. This gives the shrimp time to cook through without burning the bread or browning the outside too fast.
  • Season after frying. Add a little salt while the toast is still hot, then finish with herbs, sesame seeds, or peanuts if you want. Serve it warm.
  • Store and reheat gently. Leftovers keep in an airtight container in the fridge for up to 2 days or in the freezer for up to 1 month. Reheat in a 300 F oven until warmed through.
  • Want more shrimp dishes? Browse my shellfish recipes for dishes like Cajun shrimp deviled eggs, shrimp ceviche, and fried shrimp heads.

Nutrition

Calories: 270kcal | Carbohydrates: 32g | Protein: 16g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 74mg | Sodium: 1379mg | Potassium: 207mg | Fiber: 2g | Sugar: 3g | Vitamin A: 181IU | Vitamin C: 2mg | Calcium: 107mg | Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation. Nutrition is per serving.

Keywords: Seafood, Shellfish, Shrimp
Make this recipe?Mention @Larry__White or tag #WildGameGourmet!