Directions 8 steps | 30 Minutes
Prepare the bread. Slice the crusts off of each slice of the white bread. Slice the bread into fourths. (See notes 2.)
Prepare the shrimp filling. In the bowl of a food processor, place the shrimp, egg white, cornstarch, parsley, lemon juice, black pepper and salt.
Pulse until the shrimp is mostly a paste with a few small chunks. Set aside.
Fill a heavy-bottomed pot or a Dutch oven with about three inches of oil. Heat the oil 360°F. Set a wire rack on top of a sheet pan. While the oil is heating, assemble the shrimp toast. Place half of the sliced bread on a plate. Place about two tablespoons of the shrimp filling onto each bread.
Top with the other half of the sliced bread and press down slightly to sandwich the shrimp toast. Use a spatula to smooth the sides of the shrimp toast, making it a smooth cube.
Fry the shrimp toast in batches until golden brown on both sides, about 10 minutes.
Transfer the shrimp toast to the prepared wire rack and let drain.
Garnish with fresh parsley and serve with Sriracha aioli or any other dipping sauce you desire. Shrimp toast pairs perfectly with a cold glass of beer. Enjoy!
- Sriracha aioli is a creamy dipping sauce that goes perfectly with these shrimp toasts.
- If your white bread is more rectangular and smaller than the conventional square, such as an Italian loaf, cut the bread in half to form squares rather than fourths.