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Shrimp Toast – Crispy Fried Shrimp Appetizer Recipe – How to Make Shrimp Toasts ctm magazine
Learn how to make a Shrimp Toast recipe! Go to http://foodwishes.blogspot.com/2016/01/shrimp-toast-is-toast-new-wing.html for the ingredient amounts, more information, and many, many more video recipes! I hope you enjoy this easy, spicy Shrimp Toast recipe.
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Check out the recipe: https://www.allrecipes.com/Recipe/246030/Chef-Johns-Shrimp-Toast/
Who are the folks giving a thumbs down? Bless your hearts. Sorry your life is so tragic that Chef John can’t make you smile.
And why a little sugar? For some sweetness. LOL
"You can transfer them to a tray or a plate or whatever the heck this thing is."
Fun to watch. Hard to listen to.
Made this tonight for me and my kids. So delicious!
I appreciate that Chef John takes off his wedding ring before he starts cooking. His fingernails are super clean, too. Excellent.
Half inch of grease in Skillet yeah I don't think so the bread is just going to soak up a half inch of Greece in each piece, maybe just a little bit of butter in the skillet is all it'll take, and definitely not cook it that crispy
I used to.love to eat the tails before I came down with diverticulitis. Forget spices and the corrosive.
It is toast, right?
Sprinkle in some water.
Yum E!
Cilantro is Satan
Tried these last night. I didn't have bread, so I used some mini naans instead. Sure, they weren't crispy, but it did add quite a different dimensions to the dish. It didn't take too long for my and my folks to absolutely love this.
I just made this tonight it was absolutely delicious.
Thank you chef John
The first time I had shrimp toast was a NY take out Chinese place. Omg sooo good. similar to this but much more paste being thicker in the middle on the triangle. They are greasy but the're even good cold in my opinion dipped in duck sauce. lol I've made them several times and its very close. But I added a bit of corn starch to it. No water chestnuts I think they only had shrimp and green onion, ginger and garlic. And in the restaurants they left the crust on.
Wow! Look soooo good Gotta try them real soon.
Chef john…if you ever want fresh chestnuts, asian supermarket will have them.
@ the 4:03 mark: You heard the man, Ladies… "Always trim BEFORE you spread".
Aoli yogurt cream dip
I have made these for years. Got the recipe from Martha Stewart back in the 80s. It is DELICIOUS!!
This looks sooooo good…I'm going to have to give this a try. Sans sesame seeds, though. After all, I am, sadly, the Johnny Unitas of my diverticulitis.
Glad you didn't add MSG…..
Even anchovies have packed msg in it. Next time just add real msg without the anchovies smell…not italian dish!
But I’m not a lady I’m a man that identifies as a man.
That bite sound gave me the chills it was so lovely. 😍
Looks GR8!
Let me suggest a sauce that i think would be wonderful with this
Mayo
Ketchup
Franks red hot sauce
Ground Pepper
I suggest adding about equal parts of ketchup and mayo (or you can change it to your liking) and just a dash hot sauce since it could be too strong.
Interesting! In restaurants in China, we actually just smash the shrimp with the side of the knife because we don't want to break the muscle fiber. This can retain the natural springiness of the shrimp. But It's always interesting to see different preferences of food texture of different cultures. It seems Westerners enjoy smooth mousse and Easterners enjoy the chunkier texture.
Houston Texas has great Chinese food. And shrimp toast is always on the buffet.
what food processor is he using ?
what food processor is he using?
Now I'm starving.
I still remember the first time I had shrimp toast. Heaven! Not many restaurants seem to make this dish these days. Bless you, Chef John! I Will be making this.
Interesting that he didn't use no eggs. Even after I use a lot of eggs, the shrimps often fall apart from the toast :/
i think there would be a better cooking method for this. the bread just absorbs too much oil.
I had to look this up to make sure they aren't lying to their customers like they do with Lobster Sauce
Why some sugar? For some sweetness.
"People love pointy food" 😂😂😂😂😂😂😂 So true, maestro