Shrimp Toasts with Soy Dipping Sauce

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Yield: 48 appetizers Prep 35 mins Cook 1 min


  • 1 pound  medium shrimp, peeled and deveined
  • 1/4 cup  chopped water chestnuts
  • 1 large egg white
  • 4 teaspoons  dry sherry
  • 1 tablespoon  minced green onion
  • 1 tablespoon  cornstarch
  • 1 teaspoon  grated fresh ginger
  • 3/4 teaspoon  salt
  • 1/4 teaspoon  hot chile oil
  • 12 slices firm white sandwich bread, crusts trimmed
  • Vegetable oil, for frying
  • 1/4 cup  soy sauce
  • 2 tablespoons  dry sherry
  • 2 teaspoons  minced green onion
  • 1/2 teaspoon  grated fresh ginger
  • 1/4 teaspoon  Asian sesame oil


1. Coarsely chop the shrimp. Place the water chestnuts, egg white, sherry, 1 tablespoon green onion, cornstarch, 1 teaspoon ginger, salt, and chile oil in a food processor. Pulse, turning machine on and off, for 5 to 8 seconds or until mixture is finely chopped.

2. Cut each bread slice diagonally into 4 triangles. Spread triangles evenly on 1 side with a thin layer of shrimp mixture.

3. Heat 1/2 inch of vegetable oil in a large deep skillet to 375 degree F. Add triangles, a few at a time, shrimp side down, to hot oil. Fry for 1 to 1-1/2 minutes or until golden, turning once. Drain on paper towels.

4. For sauce, combine the soy sauce, sherry, 2 teaspoons onion, 1/2 teaspoon ginger, and sesame oil in a small bowl. Transfer toasts to a serving platter and serve with sauce. Makes 48 appetizers.


  • Prepare as directed above. Cool, then cover and refrigerate overnight. To reheat, place on a cookie sheet and bake in a preheated 350 degree F oven 10 minutes until hot.

Nutrition Facts

  • cal.(kcal)40,
  • Fat, total(g)2,
  • chol.(mg)12,
  • carb.(g)4,
  • pro.(g)2,
  • sodium(mg)167,
  • Percent Daily Values are based on a 2,000 calorie diet
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