Shrimp Toast with Fried Basil

A shrimp toast recipe from chef Matt Steigerwald. 


  • 1 pound raw shrimp
  • 2 Tbsp. soy sauce
  • 1 Tbsp. sesame oil
  • 1 egg white
  • 2 Tbsp. corn starch
  • 1 Tbsp. fresh ginger
  • 2 cloves garlic
  • 1 ½ tsp. white sugar
  • 1 Tbsp. chopped scallion
  • 1 cup thai basil or lemon basil
  • 1 cup white sesame seeds
  • 5-8 slices dry sturdy bread, with crust cut off
  • 4 cups neutral cooking oil.


Combine shrimp, soy sauce, sesame oil, egg white, corn starch, ginger, garlic, sugar, and scallion to a food processor and blend until smooth.

Spread ¼ cup of the shrimp mixture on each slice of bread. Press the shrimp side of the bread into the sesame seeds, enough to coat the shrimp. Set aside.

Heat two inches of neutral cooking oil to 350 degrees in a wide saucepan. The pan should be wide enough to hold two slices of toast.  Carefully place in the oil. Deep fry for two minutes, until the bread is golden brown along the edges, then gently flip to the shrimp side. Cook for another minute. Carefully lift out of the oil and let drain on a paper towel. The shrimp should be spongy and golden brown.

Let cool for a minute and cut in half.

Garnish with fried basil leaves. Serve and enjoy!

shrimp toast

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