Vietnamese Shrimp Toast
Cuisine: Vietnamese
  • For the shrimp paste:
  • ½ lb. raw shrimp, peeled & deveined
  • ¼ cup water chesnuts
  • 2 tablespoons finely chopped lemongrass
  • ¼ cup chopped cilantro (or flat leaf parsley)
  • ½ cup sliced green onions
  • 2 cloves garlic
  • 1 small Thai chili*
  • 1 tablespoon grated ginger
  • 1 tsp. toasted sesame oil
  • 1 tsp. Red Boat fish sauce
  • 1 tablespoon soy sauce
  • 1 egg white
  • ¼ tsp. salt
  • sesame seeds
  • For the toast:
  • 6 slices white sandwich bread, toasted on one side
  • For the garnish:
  • sliced green onion tops
  • sliced chilis
  1. Put shrimp, water chestnuts, cilantro, green onions, garlic, ginger, fish sauce, sesame oil, soy sauce,egg white, sugar, chilis in the bowl of a food processor. Pulse several times and scrape down bowl. Continue to process until the mixture is a paste. Cover with plastic and refrigerate for an hour.
  2. Very lightly toast the bread and cut off the crusts. Spread the paste onto the toasted side and cut the bread into triangles. Sprinkle with sesame seeds.
  3. Fill a heavy skillet about 1 inch with oil. When oil is hot place the toast shrimp side down & fry till crispy, about 1 to 2 minutes. The oil should be 350 degrees or if you don't have a thermometer you can just take some of those crusts you cut off the bread & hold them in the oil. If the oil bubbles around the edges it's hot enough to fry.
  4. Drain on a rack or plate lined with a paper towel.
  5. Garnish with thinly sliced chilis or green onion tops.
* If you forgot to buy a chili don't despair! Substitute a quarter teaspoon of cayenne & all will be well.
Recipe by The FrangloSaxon Cooks at