Crispy Korean Shrimp Toast

Crispy Korean Shrimp Toast

Serves 4-5 | Preparation Time: 30 mins


  • Knife 100% Pure Rice Bran Oil, sufficient for deep frying
  • 1 tsp Knife Thai Fish Sauce
  • 8 slices of white bread
  • 600g shrimp, deshelled and deveined
  • 2 tbsp potato starch
  • 1 tbsp lemon juice
  • 1 egg white
  • 1 dash of black pepper
  • ½ tsp chicken stock powder
  • 20g carrot, chopped finely
  • 2 spring onion, chopped finely
  • Coriander, chopped to garnish
  • Mayonnaise as dipping sauce

Cooking steps:

Step 1: Prepare the ingredients.

  • Use a paper towel to dry the prawns and mince the prawns.
  • Add minced prawns, potato starch, egg white, chicken stock, lemon juice, Knife Thai Fish Sauce, pepper, spring onions and carrot into a bowl.
  • Using a chopstick, mix in a single direction until it becomes a paste-like texture.
  • Cling wrap the bowl and put it in the fridge for 20 minutes.

Step 2: Assemble the bread.

  • Remove the crust on the bread and slice it into quarters by sawing instead of pressing.
  • Line 16 sliced bread on a tray.
  • Using 2 tablespoons, make 16 shrimp balls. Place it on the bread on the tray.
  • Place the remaining bread on top of the shrimp balls to make a sandwich, press it down gently to ensure that the bread sticks. Even out the shrimp pastes to fill the gaps between the bread.

Step 3: Deep fry and serve.

  • In a pan, pour in Knife cooking oil till it is ⅓ filled. The oil is ready when the wooden chopsticks start to sizzle.
  • Add in the sandwich bread 1 by 1, fry until both sides are golden brown. Remove from pan and set aside. Repeat the same until all the sandwich breads are fried.
  • To double fry, increase the heat. Once the chopstick sizzles, add in all the fried toasts and fry it for 30 seconds to achieve a crispier texture.
  • Serve with mayonnaise.