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Recipe details are AI-generated from the video and may contain errors — for reference only.
Stack 4 slices of white bread, use a serrated knife to cut off the crusts, then cut each slice into 4 equal small square pieces.
Watch out
Hold the stack of bread firmly while cutting, otherwise the bread will shift and result in uneven pieces.
Wash hands thoroughly after handling raw seafood to avoid cross-contamination; raw seafood carries bacteria.
Take 250 g of peeled shrimp on a cutting board, and mince finely into a smooth shrimp paste using a chef's knife.
Watch out
Mince the shrimp until sticky and free of large chunks, otherwise the filling will easily fall apart and crack.
Cut 1 lemon in half, squeeze 1 tbsp of lemon juice; crack 1 egg and extract 0.5 portion of egg white for later use.
Watch out
Be careful not to let lemon seeds drop into the bowl while squeezing lemon juice.
Put the minced shrimp into a large glass bowl, add 1 tbsp lemon juice, 1 tsp chicken stock powder, 1 tbsp starch, 0.5 tsp pepper, 0.5 egg white, and 1 tbsp olive oil, mix thoroughly with a spoon until the shrimp paste becomes sticky and thick.
Watch out
Mix the seasonings completely, otherwise parts of the shrimp cake will be too salty or bland.
Arrange the cut bread squares neatly on a black tray, take a portion of shrimp paste and shape into a ball on the bread, top with another bread square, gently press down, and smooth the edges with a knife.
Watch out
Press gently with moderate force
pressing too hard flattens the bread, while pressing too lightly causes the bread and shrimp paste to separate during frying
Hot oil can easily splatter and cause burns, slide the toasts along the side of the pot when placing them in.
Pour 500 ml of cooking oil into a deep pot and heat, put the assembled shrimp toasts into the pot, fry over medium-low heat, flip halfway with tongs until both sides turn even golden brown, then remove and drain on a wire rack.
local_fire_departmentMedium-low heat, about 6 to 8 minutesWatch out
The oil temperature must not be too high, otherwise the bread surface will burn instantly while the shrimp paste inside remains raw.
Pile the fried shrimp toasts on a white round plate, garnish with a pinch of dried parsley, and serve with special dipping sauce and drink.
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