Fantail shrimp
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Tap here to receive our FREE top 25 recipe book! Shrimp toast is the latest addition to our compendium of retro Chinese takeout recipes. A flavorful mixture of ground shrimp seasoned with scallions, cilantro, and ginger is spread onto slices of white sandwich bread, and then pan-fried. I’d be hard-pressed to think of a more obvious fusion between Chinese and American influences than this crispy, tasty appetizer.
It was a process of discovery for me, and my dad gave me a lot of guidance. Apparently, when his father—my grandpa—used to run a Chinese takeout restaurant, his shrimp toast recipe was legendary. He would add just enough of it to flavor the shrimp toast, but not so much as to change the texture of the shrimp mixture. For this recipe, I used about an ounce of pork fat. I also find that the crust provides a good edge to hold the filling onto the bread itself. You can then store them in the freezer and pull them out anytime you need to make meatballs, meatloaf, or any other dish in need of some breadcrumb lovin’. These shrimp toasts make for an excellent party appetizer with beer or cocktails.
Definitely New Year’s Eve party appetizer material. This recipe makes 16 little triangle toasts, but you can double or triple the recipe for a larger party! If you’re going the traditional route and using pork fat, add the pork fat to a food processor and process until smooth. Divide the mixture among 4 slices of sandwich bread, spreading it evenly out to the ends. Sprinkle with toasted sesame seeds, and lightly press the sesame seeds into the shrimp mixture.
Cut each slice into quarters on a diagonal to create little triangles. Use a spatula to carefully turn them over, and fry the other side for about 1 minute. Transfer to paper towels to drain. Subscribe to our email list and be sure to follow us on Pinterest, Facebook, Instagram, and Youtube!
