Method
- 01
Prepare your shrimp: peel, devein, and mince finely. Pat dry with paper towels to remove excess moisture—this ensures a firm, cohesive mixture.
- 02
In a small bowl, combine your minced shrimp with your garlic, ginger, soy sauce, sesame oil, white pepper, and cornstarch. Stir gently until just combined and sticky; do not overmix or shrimp will become rubbery. Set aside.
- 03
Remove crusts from your bread slices and cut each slice diagonally into 2 triangles for 8 pieces total. Lay on a clean work surface.
- 04
In a shallow bowl, lightly beat your egg white. In another shallow bowl, combine your sesame seeds and panko breadcrumbs.
- 05
Spread or press a heaping teaspoon of the shrimp mixture onto each bread triangle, packing it firmly so it adheres well. The layer should be about 0.25 inch thick.
- 06
Brush the top of the shrimp coating lightly with your egg white, then press gently into the sesame-panko mixture, coating the shrimp side only.
- 07
FOR AIR FRYER: Preheat to 380°F. Arrange toast shrimp-side up on the air fryer basket. Spray or brush lightly with oil. Cook for 10-12 minutes until golden and crispy. FOR STOVETOP: Heat your oil in a skillet over medium-high heat. Working in batches, place toast shrimp-side down in hot oil. Fry for 2-3 minutes until golden, then flip and fry the bread side for 1-2 minutes. Transfer to a paper towel-lined plate.
- 08
While the toast cooks, prepare the dipping sauce: whisk together your mayonnaise, sweet chili sauce, and lime juice until smooth and well combined.
- 09
Stir in your fresh cilantro if using. Taste and adjust heat or sweetness as desired.
- 10
Plate the hot shrimp toast and serve immediately with the chili mayo on the side for dipping. Enjoy while crispy.
