Chinese Shrimp Toast (Fried, Air Fried, or Baked)

Recipe at a Glance

What Is Shrimp Toast (aka Prawn Toast)?

If you've never heard of shrimp toast or prawn toast, you're not alone. But once you eat it, you'll never look back! Shrimp toast (蝦多士, Cantonese: haa dō si) is a Cantonese dim sum dish that originated in Hong Kong.

It's an early example of fusion cuisine, combining the prawn or shrimp paste commonly used in Hong Kong cooking with Western-style bread. Small triangles of bread are spread with a seasoned minced shrimp mixture, topped with sesame seeds, then deep-fried or baked until golden and crispy.

The dish became a staple in Hong Kong teahouses during the mid-20th century, often served during yum cha (the Cantonese tea tradition) as an afternoon treat.

During the 1960s and 1970s, waves of Hong Kong immigrants brought shrimp toast to Chinese restaurants in the United States, United Kingdom, and Australia, where it became a favorite appetizer alongside egg rolls and fried wontons.

Why This Recipe Works

• Traditional pork fat technique: Adding a small amount of leaf lard or finely diced pork fat creates incredibly moist, flavorful shrimp toast, much like dumpling fillings do.
• Intensely bouncy texture: Working the shrimp paste until sticky activates the proteins, creating that signature springy bite inside the crispy exterior. For even more bounce, you can soak shrimp in a mixture of 2 tablespoons of potato or cornstarch + ½ teaspoon of sea salt for 10 minutes before rinsing until the water runs clear and patting dry with paper towels.
• 4 cooking methods: Shallow-fry at 350°F for classic crispiness (uses less oil, but same great taste), Deep-fry, air fry for a lighter option, or bake for easy party prep and larger crowds.
• Two preparation options: Use a food processor for speed or hand-chop which is the traditional method that also produces a superior texture.
• Authentic aromatics: White pepper, Shaoxing wine, and sesame oil provide the classic flavor profile of dim sum-style shrimp toast.

Ingredients for Traditional Shrimp Toast

The beauty of shrimp toast lies in its simplicity. You need quality shrimp, a few aromatics, white bread, and sesame seeds. Here's what makes each component important:

The Shrimp Paste

• Raw shrimp (蝦): Use fresh or thawed frozen raw shrimp, never pre-cooked. The natural enzymes in raw shrimp create that signature bouncy texture when worked properly.
• Pork fat or leaf lard (肥豬肉): Traditional shrimp toast includes finely diced pork fat for added fat, moisture, and richness. You can omit this for a lighter version, but it's the "secret ingredient" of restaurant dim-sum-quality shrimp toast.
• Sea salt (鹽): Seasons the shrimp and helps develop the sticky, bouncy texture when worked into the paste.
• Sugar (糖): Just a touch balances the savory flavors and enhances the natural sweetness of the shrimp.
• White pepper (白胡椒粉): Essential for authentic Cantonese flavor. It's more aromatic and less harsh than black pepper.
• Shaoxing wine: Adds depth. Traditionally, shaoxing wine was used to mask wild or "off" odors on subpar meat and seafood, but I add it for a bit of extra flavor. If you don't have it, you can omit it or substitute it with sake or mirin.
• Toasted sesame oil (麻油): Just a touch provides a nutty aroma without overwhelming the natural shrimp flavor.
• Scallions or chives: Finely sliced and folded in by hand (not processed in a food processor) to preserve texture.
• Potato starch or cornstarch: Helps bind the paste and improves the texture but you may omit it altogether if you don't have it.

The Bread and Coating

• White sandwich bread (白方飽): The soft, pillowy texture fries beautifully. Day-old bread crisps up even better than fresh.
• Hulled raw sesame seeds (白芝麻): Pressed onto the shrimp paste before frying, they toast to golden perfection and add nutty crunch and flavor.
• Neutral oil: For frying (grapeseed, canola, or peanut oil all work well.

See recipe card for quantities.

What Kind of Bread Works Best for Shrimp Toast?

White sandwich bread is the traditional choice and works beautifully for shrimp toast. Potato bread gives an even more pillowy texture that some people prefer. Dryer day-old or 2-day-old bread actually crisps better than fresh because it has lost some moisture.

Here in Italy, crustless bread (the kind used for little finger sandwiches called "tramezzini") is readily available and works perfectly. No trimming required!

If using regular bread and you want to trim the crusts for a traditional look, trim the crusts before spreading the shrimp paste. Don't throw those crusts away, though! Instead, use them for making homemade breadcrumbs, meatball filler, cornbread dressing, or Parmesan croutons.

Trimming after assembly means wasting the bread and some of the filling stuck to the crusts.

How to Make Shrimp Toast Step-by-Step Instructions

1. Make the Shrimp Paste (Food Processor Method):

Add shrimp, sesame oil, Shaoxing wine (if using), salt, sugar, white pepper, and potato starch to a food processor. Pulse until sticky and paste-like but still slightly chunky, leaving some small chunks of visible shrimp pieces for the best texture.

Transfer the mixture to a bowl, add the chives and leaf lard (or diced pork fat if using), and mix everything using a pair of chopsticks until well combined. Do not add chives to the food processor. Cover and refrigerate the mixture for 30 minutes or up to overnight.

(Alternative) Traditional Hand Method:

Chinese chefs traditionally use a cleaver to mince shrimp by hand, then smash the mixture against the cutting board until it becomes paste-like and sticky.

This technique (called "dat" in Cantonese) works on the proteins to create an incredibly bouncy texture that food processors can't quite replicate. It takes more time but yields superior results.

Using the flat side of a cleaver or chef's knife, smash the shrimp repeatedly until they become paste-like. Add salt to the shrimp paste. Smash, stir, and slap the mixture against the bowl (or countertop) until it becomes sticky and holds together.

Add sugar, white pepper, and lard (or diced pork fat). Continue mixing and slapping until sticky and well combined. Stir in sesame oil and potato starch. Fold in chives. Refrigerate until ready to use.

2. Assemble the Shrimp Toasts

Cut the bread into quarters to create 4 triangles. Mound the shrimp paste high in the center of each bread slice. Using a small offset spatula or a butter knife, spread it to the edges.

The paste should be slightly domed in the center, like a squat pyramid. Spread sesame seeds on a plate. Press each toast shrimp-side down into the seeds, coating the paste completely.

3. Shallow-Fry the Toasts

Why Add Pork Fat to Shrimp Toast?

The short answer: Flavor and mouthfeel! It's the traditional technique that separates great shrimp toast from good shrimp toast. Pork fat adds incredible flavor and moisture without changing the shrimp texture.

Adding pork fat to shrimp fillings like this is ubiquitous, even for dumplings. You can absolutely omit it for a lighter version, but if you want the authentic, best-tasting experience, it's worth including.

Find detailed instructions in the recipe card.

Deep Frying (Classic Method)

Heat oil to 350°F in a deep fryer or heavy pot. Fry toasts shrimp-side down-they will float, so flip them midway through. Fry until both sides are golden and crispy, about 2-3 minutes total. This method gives you the crispiest, most authentic restaurant-style results.

Air Fryer Method (Healthier Option)

Brush assembled toasts generously with olive oil on all sides of the bread using a pastry brush. If you have a bottle of sprayable olive oil, spray the sesame seeds as well.

This step is essential for proper browning of the bread and the best flavor. Arrange in a single layer in the air fryer basket and air fry at 320°F for 15 minutes. If needed for extra color, broil for 2 minutes.

Baked Shrimp Toast (Easy for Crowds)

Bake shrimp side up, at 400°F for 10-12 minutes, flipping halfway through. This method works best when you're making a large batch for a party. Just like with air frying, use a pastry brush to coat the assembled toasts with oil before baking.

The results won't be quite as crispy as deep frying, but they're still delicious and much easier for entertaining.

How to Make Shrimp Toast Holiday Shapes: Christmas, Valentine's Day, Chinese New Year & More

These shrimp toast are perfect for gatherings (even Thanksgiving and Christmas buffet tables!). Use cookie cutters to make festive shrimp toast shapes.

Cut the bread into gingerbread men, stars, or Christmas trees for holiday parties. Hearts work perfectly for Valentine's Day and Mother's Day. Any holiday shapes will make a super cute appetizer spread.

Prawn toast makes a wonderful addition to a Feast of Seven Fishes celebration for (an Italian-American Christmas Eve tradition of serving 7 seafood dishes). The cookie cutter shapes make them feel special and celebratory, and everyone love them!

Bonus: Shrimp Balls from the Same Filling

Have extra shrimp paste? Roll it into balls for a completely different dish using the exact same delicious filling:

Shrimp Toast Dipping Sauce Options

Honestly, shrimp toast is so flavorful on its own that it doesn't need a dipping sauce. But if you want one, here are the options I reach for:

Substitutions

• Pork fat: Omit entirely for a lighter version. The shrimp toast will still be delicious, just less rich and balanced.
• Shaoxing wine: Omit it if you don't have it or substitute with sake or mirin in equal amounts.
• Potato starch: Cornstarch works identically.
• White bread: Potato bread, or Japanese milk bread, all work well. For gluten-free, use your favorite gluten-free sandwich bread (it may absorb oil differently).
• Scallions: Chives (what I most often use because I grow them in my window box) work perfectly and are actually traditional in some versions.

Equipment

• Food processor: For the quick method. A mini food processor works perfectly for this quantity.
• Cast iron skillet or other skillet: For shallow-frying the shrimp toast
• Deep Fryer: For deep-frying the shrimp toast
• Cleaver or chef's knife: For the traditional hand-chopping/smashing method.
• Pastry brush: For brushing oil onto toasts before air frying or baking.
• Air fryer: For a healthier cooking method.
• Deep-fry thermometer: To ensure your oil temperature stays between 325°F/350°F.
• Cookie cutters: Optional, for festive holiday shapes.

Storage and Shrimp Toast Meal-Prep Tips

The shrimp paste can be made 1 day ahead and refrigerated in an airtight container. For best results, assemble the toasts and cook them just before serving.

Can You Freeze Shrimp Toast?

Yes! Fully assemble the toasts, but don't cook them. Place them on a parchment-lined baking sheet, freeze until solid, then transfer to freezer bags. Fry or air fry from frozen, adding 1-2 minutes to the cooking time.

They'll keep frozen for up to 1 month in an airtight container. If you intend to air fry them, don't brush the assembled shrimp toasts with oil until just before frying them.

Serving Suggestions

Shrimp toast makes an incredible appetizer, but I love it so much I can make a meal of it (and have, many times). To plate beautifully, arrange triangles in a shingle stack, flipping every other triangle so you see sesame-toast-sesame-toast. Garnish with freshly shaved scallions for a little extra color.