Sesame Shrimp Toast

This is a Chinese takeout favorite; the crunchy sesame coating gives delicious flavor and texture to succulent tiger shrimp. I love making original sesame shrimp toast where the shrimp are finely chopped, not minced, to give texture then spread onto slices of wholewheat bread (a healthier option), sprinkled with plenty of sesame seeds, then fried until golden brown. Tired of making this over and over again in the same way, I decided to reinvent the recipe and keep the shrimp whole to save time on the preparation.

Preparation time: 15 minutes
Cooking time: 5 minutes


  • 1 teaspoon freshly grated ginger
  • 1 large spring onion, finely chopped
  • 1 egg white, beaten
  • 1 tablespoon cornstarch
  • dash of sesame oil
  • dash of soy sauce
  • 8 tablespoons toasted sesame seeds
  • 4 slices wholewheat toast, halved, crusts removed
  • 8 raw tiger shrimp, shelled and deveined, tails on
  • 2 pinches of salt
  • freshly ground black pepper
  • 1¾ cups peanut oil


  1. Combine all the ingredients except the sesame seeds, toast and shrimp in a shallow bowl. Put the sesame seeds into another bowl.
  2. Dip each half piece of toast in the mixture and coat well. Then wrap the toast around a shrimp and squeeze slightly so the bread fully covers the shrimp. Roll the wrapped shrimp in the sesame seeds and coat well. Repeat with the remaining shrimp and pieces of toast.
  3. Heat a wok over high heat, add the peanut oil and shallow fry the sesame shrimp until golden brown.
  4. Drain the shrimp on paper towels to remove the excess oil and serve immediately with Sweet Chili Jam.