Pleasantly salty and just a little bit sweet, there's no better way to kick off a party and get guests hungry for more than with these shrimp toasts. Traditionally a Chinese dim sum delicacy, our recipe took inspiration from bold Japanese flavors like miso paste and lime juice, resulting in a canapé that carries big umami flavor in a small and tidy package. 

Martha Stewart Living, December 2019


Con Poulos

Recipe Summary

30 mins
35 mins
Makes 36


Ingredient Checklist


Instructions Checklist
  • Pulse white and light-green scallion parts with garlic and ginger in a food processor until finely chopped. Add shrimp, miso, and lime zest and juice; season with salt and pepper. Pulse until mixture becomes a sticky paste. Divide among bread slices (3 tablespoons each), spreading evenly to edges. Sprinkle tops with sesame seeds, gently pressing with flattened palms to adhere.

  • Heat 1/2 inch oil in a large straight-sided skillet (preferably cast iron) over medium. When oil shimmers, add shrimp bread, sesame-side down, in a single layer (3 to 4 pieces at a time, depending on size of skillet). Fry until shrimp paste is golden brown and just cooked through, 1 1/2 to 2 minutes. Flip and continue cooking until golden on bottoms, about 1 minute more. Transfer to rimmed baking sheets lined with wire racks to drain and crisp.

  • Thinly slice scallion tops; sprinkle evenly over shrimp toasts. Cut each toast into 4 triangles. Serve warm.

Cook's Notes

The toasts can be fried a few hours ahead and reheated on baking sheets in a preheated 425°F oven until warm and crisp again, about three minutes.