Description
A delicious and crispy appetizer made with shrimp and served on toasted bread, perfect for any occasion.
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon fresh ginger, minced
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon sriracha (adjust to taste)
- 1/4 teaspoon black pepper
- 1/4 cup green onions, finely chopped
- 8 slices of white bread
- 1/2 cup all-purpose flour
- 1 large egg, beaten
- 1 cup panko breadcrumbs
- Vegetable oil, for frying
Instructions
- In a food processor, combine the shrimp, ginger, garlic, soy sauce, sesame oil, sriracha, black pepper, and green onions. Pulse until the mixture is smooth but still slightly chunky.
- Spread a generous layer of the shrimp mixture onto each slice of bread, covering it completely.
- Set up a breading station: Place the flour in one shallow dish, the beaten egg in another, and the panko breadcrumbs in a third.
- Dredge each slice of bread with shrimp in the flour, then dip it into the egg, and finally coat it with panko breadcrumbs, pressing gently to adhere.
- In a large skillet, heat about 1/2 inch of vegetable oil over medium heat. Once hot, carefully add the bread slices, shrimp side down, in batches. Fry for about 3-4 minutes until golden brown and crispy. Flip and cook for an additional 2-3 minutes.
- Remove the toast from the skillet and drain on paper towels. Serve hot, garnished with extra green onions or a drizzle of sriracha if desired.
Notes
- For a healthier version, bake the prawn toast in a preheated oven at 400°F for 15-20 minutes instead of frying.
- Add a teaspoon of lime juice to the shrimp mixture for a zesty twist.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 1g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 150mg