Vietnamese Shrimp Toast
Crispy golden Vietnamese shrimp toast topped with a savory garlic shrimp paste and toasted sesame seeds, the ultimate crowd-pleasing appetizer that's easier to make than you think.
A Vietnamese Appetizer Everyone Fights Over
If you have ever wondered how to turn a few humble slices of sandwich bread into the most requested appetizer at any party, this Vietnamese shrimp toast recipe is your answer. Golden, crackly bread meets a savory, garlicky shrimp topping in every single bite, and once your guests taste one, they will be reaching for more before the platter even makes it around the table.
This dish, sometimes also made as Vietnamese crab toast using a mix of crab and shrimp, has roots that trace through Southeast Asian and Cantonese cooking traditions. It is beloved for good reason. The contrast between the crisp fried bread and the tender, well-seasoned shrimp paste is simply addictive, and the whole thing comes together with pantry staples you likely already have on hand.
Before we get cooking, the right tools and ingredients make a real difference here. A sharp food processor makes quick work of the garlic shrimp paste, and a reliable cooking thermometer takes the guesswork out of frying temperature so every piece turns out evenly golden instead of greasy or burnt.
Garlic Shrimp Recipe Instructions, Simplified
The heart of this recipe is the shrimp paste, and getting it right is easier than most people expect. Start with shrimp that are patted very dry, since excess moisture is the enemy of a good sear and can make your paste watery. Pulse the shrimp with garlic and shallot in a food processor just until it forms a coarse, cohesive paste. You are not looking for a smooth puree here, a little texture makes for a better bite.
From there, a splash of fish sauce, a touch of sugar, cornstarch for binding, egg white for lift, and a drizzle of toasted sesame oil round out the flavor. This mixture is essentially the same base used across many shrimp toast appetizers and even in Vietnamese crab toast variations, so feel free to swap in lump crab for half the shrimp if you want to switch things up.
Chef's Tip: Chill the shrimp paste in the fridge for 10 minutes before spreading it. Cold paste is much easier to spread evenly and holds its shape better once it hits the hot oil.
Breaded Shrimp Preparation and the Fry
Once your bread is topped and pressed with sesame seeds, frying is the final and most satisfying step. Shrimp-side down first is key. This lets the shrimp paste cook through and crisp beautifully while the sesame seeds toast to a deep, nutty brown. A quick flip finishes the bread side until golden.
Keeping your oil steady at 350 degrees F ensures your easy shrimp toast turns out crisp rather than oily. Too hot and the outside browns before the shrimp cooks through, too cool and the toast soaks up excess oil and turns soggy.
Ready to make it? Here is the full step-by-step recipe:
Vietnamese Shrimp Toast
Crispy golden Vietnamese shrimp toast topped with a savory garlic shrimp paste and toasted sesame seeds, the ultimate crowd-pleasing appetizer that's easier to make than you think.
Ingredients
- 1 lb raw shrimp, peeled, deveined, and patted dry
- 3 garlic, cloves, minced
- 1 shallot, finely chopped
- 1 tbsp fish sauce
- 1 tsp sugar, granulated
- 1 tbsp cornstarch, helps bind the paste
- 1 large egg white, lightly beaten
- 1/4 tsp white pepper, or black pepper
- 1 tsp sesame oil, toasted
- 8 sandwich bread, slightly stale, crusts removed
- 3 tbsp sesame seeds, white and black, for topping
- 2 cups vegetable oil, for frying
- 1 scallion, thinly sliced, for garnish
Instruction
Pat the shrimp completely dry, then pulse in a food processor with the garlic and shallot until you get a coarse, sticky paste. Avoid over-blending into a smooth puree, you want some texture.
Transfer the shrimp paste to a bowl and stir in the fish sauce, sugar, cornstarch, egg white, white pepper, and sesame oil until fully combined and slightly tacky.
Lay the bread slices on a work surface and spread a generous, even layer of the shrimp mixture over each slice, pressing gently so it adheres all the way to the edges.
Sprinkle the sesame seeds over the shrimp-topped side, pressing lightly so they stick.
Slice each piece of toast in half diagonally or into thirds to create triangles or fingers.
Heat the vegetable oil in a deep skillet or wok to 350 degrees F (175 degrees C).
Fry the toasts shrimp-side down first for about 2 minutes until deep golden, then flip and fry the bread side for 1 to 2 minutes more until crisp.
Transfer to a paper towel-lined plate to drain excess oil.
Garnish with sliced scallions and serve hot with a side of sweet chili sauce or nuoc cham for dipping.
Equipment
- Food processor
- Mixing bowl
- Deep skillet or wok
- Slotted spatula or spider strainer
- Paper towels
- Cooking thermometer
Notes
Serving, Storing, and Make-Ahead Tips
These toasts are best enjoyed fresh and hot, ideally within minutes of frying, alongside a bright dipping sauce like nuoc cham or sweet chili sauce to balance the richness. They make a fantastic starter for a Vietnamese-inspired dinner spread, or a standout addition to any party appetizer tray.
If you are prepping ahead, assemble the shrimp-topped bread up to 4 hours in advance and refrigerate it, covered, until frying time. This is genuinely one of the easiest impressive appetizers you can bring to a gathering, and once you have made it once, you will find yourself returning to this Vietnamese shrimp toast recipe again and again for holidays, potlucks, and anytime you want to wow a crowd with minimal fuss.
