×
Donal Skehan
Shrimp Toast | DonalSkehan.com, Uniquely simple with loads of flavour!
  • snacks

Shrimp Toast

November 06

I remember having these back in Ireland with my parents as a kid in Chinese restaurants, they’re serious comfort food. Who knew bread topped with shrimp and fried was so delicious!?

  • serves Serves 8
  • time 15mins

Method

  1. 1. Combine shrimp, egg, soy sauce, cornflour, and garlic in the bowl of a food processor. Pulse until extremely finely minced and everything is evenly combined. Spread the shrimp mixture evenly over one side of each piece of bread. Add enough oil to a large saucepan so that it’s about 1 inch deep and heat to 180°C/350°f. Place the sesame seeds into a wide dish and dip the edges of the shrimp side in, to evenly coat, but leaving most of the shrimp mix exposed.
  2. 2. Using a slotted spoon gently place into the preheated oil and fry in batches for 2 minutes on each side until golden. Remove onto a plate lined with kitchen paper. Repeat until all the pieces are cooked.
  3. 3. While the toasts are frying whisk together the coconut cream, curry paste and lemon juice in a small saucepan over a medium heat, simmer for 3-4 minutes until thickened.
  4. 4. To serve sprinkle the toasts with the spring onions and coriander and serve alongside the sauce.

Rate this recipe

Average rating 4.8 / 5. Vote count: 6

No votes so far! Be the first to rate this recipe.

Ingredients

9 oz peeled and deveined shrimp

1 egg white 

1 tbsp soy sauce 

1 tbsp cornflour 

1 garlic clove, minced

4 slices of bread, crusts removed and sliced in half

Sesame oil, for frying 

1/3 cup sesame seeds

 

To serve:

5 oz coconut cream 

2 tbsp green curry paste 

Squeeze lemon juice 

2 spring onions, thinly sliced

Large handful coriander leaves

250g peeled and deveined shrimp

1 egg white 

1 tbsp soy sauce 

1 tbsp cornflour 

1 garlic clove, minced

4 slices of bread, crusts removed and sliced in half

Sesame oil, for frying 

50g sesame seeds

To serve:

150ml coconut cream 

2 tbsp green curry paste 

Squeeze lemon juice 

2 spring onions, thinly sliced

Large handful coriander leaves

If you liked this

You may also like

Boo’s Bar-B-Que Shrimp | DonalSkehan.com, Southern food at it's best!
  • main-meals
  • →

Boo’s Bar-B-Que Shrimp

May 11

Boo started cooking in 1970 when she rented her first apartment in the French Quarter in New Orleans. Surround by the sights and sounds of the city, one of the first recipes she picked up was this barbecue shrimp from her sister. It’s a great way to prepare shellfish (use fresh prawns) and a New Orleans favourite. Strangely enough, it doesn’t involve a barbecue at all!

 

 
Okonomiyaki Japanese Cabbage Pancakes | DonalSkehan.com, Asian food fans will love these savoury pancakes!
  • light-meals
  • →

Okonomiyaki Japanese Cabbage Pancakes

February 27

Serve these Japanese pancakes as a savoury starter for an Asian inspired meal or as an alternative brunch dish- they are quite different but really worth trying at home. The dried shrimps, pickled ginger are traditional and add to the experience here but can be left out if they are hard to source.

 
Szechuan Pork & Green Bean Stir Fry | DonalSkehan.com, Quick & Easy Stir-Fry for any day of the week!
  • light-meals
  • →

Szechuan Pork & Green Bean Stir Fry

September 05

This simple stir fry makes a wonderful base for any other vegetables you might like to add. Shredded Chinese cabbage, bak choy or julienne peeled carrots are all welcome additions should you wish to pack this stir fry with vegetables.