A dim sum favourite. Simple to make and much better for you when they are baked to golden brown perfection. They’re crispy and very shrimpy – just the way they should be!
By Josephine Chan
Definitely a dim sum favourite and best of all, it’s baked and it’s much healthier than deep-fried. Firstly, the toast is dehydrated, then baked to golden brown perfection. It’s crispy and shrimpy, just the way I like.
This method is truly genius because you not only get delicious hors d’oeuvre, great for entertaining but you also get grease free snack bites which is great for all ages, kids including.
Recipe is adapted from Andrea Nguyen’s Into the Vietnamese Kitchen
- 6 slices white bread
- 200 g peeled shrimp, deveined
- 2 small cloves garlic, minced
- 1 egg, separate white and yolk
- 1 tsp corn flour
- sprinkles cracked black pepper
- ½ tsp sugar
- ½ tbsp grapeseed oil
- 2 tbsp chopped scallion
- 2 tbsp butter, melted
- ½ tsp water
- Toasted sesame seeds
- Pre-heat the oven to 120 celsius. Trim the crust from the bread slices and then cut each bread into 4 small squares. Place the squares on a baking sheet and place into the middle rack to bake. Bake for 25 – 30 mins until the toast has dehydrated, crispy but not browned. Remove and set aside to cool. Increase oven temperature to 180 celsius.
- Refresh the shrimps by applying a generous amount of salt. Toss to coat. Rinse immediately until clean. Drain and pat dry. Mix in garlic, pinch of salt, egg white, corn flour, black pepper, sugar and oil. Combine well. Transfer the mixture into a food processor and pulse into a coarse paste. Stir in the chopped scallions.
- Spread melted butter on a baking sheet. Using an icing spatula, spread a layer of shrimp paste on top of a crisp toast. The amount spread should be as thick as the toast to balance out the toast/paste ratio and ensure the paste cover all corners. Arrange the toasts on the baking sheet.
- In a small bowl, prepare the egg wash by mixing the egg yolk and water together. Brush the top of the toasts. Bake for 10 – 15 mins, or until golden brown. Cool for 5 mins before serving.