Equipment
Ingredients
Shrimp and Prosciutto Paste
- 350 g shrimp, raw, head-off, shell-on
- 60 g prosciutto, finely minced
- 40 g canned water chestnuts, drained and finely minced
- 1 egg white, lightly whisked
- 15 g cornstarch
- 15 ml shaoxing rice wine
- 5 ml toasted sesame oil
- 8 g fresh ginger, unpeeled
- 20 g scallion, finely minced white and light green parts
- 1 g ground white pepper
- 1 g fine sea salt
Toast Base and Coating
- 4 firm white sandwich bread, slices, day-old or lightly dried
- 30 g white sesame seeds, raw, untoasted
- 750 ml canola oil
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 222 kcal
- Protein
- 10 g
- Carbohydrates
- 12 g
- Fat
- 15 g
- Saturated Fat
- 2 g
- Water
- 43 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Peel and devein the shrimp, discarding heads and shells to obtain approximately 250g of clean meat, and thoroughly sanitize all prep boards and knives after handling raw shellfish to prevent cross-contamination.
Pat the peeled shrimp completely dry with paper towels to eliminate surface moisture that could dilute the paste.
Transfer the dried shrimp to a food processor and pulse in 1-second bursts until finely minced and forming a coarse, cohesive paste.
Transfer the shrimp paste to a mixing bowl and add the minced prosciutto, minced water chestnuts, egg white, cornstarch, Shaoxing rice wine, toasted sesame oil, grated ginger, scallion, white pepper, and salt.
Vigorously beat the mixture in one consistent circular direction using a pair of chopsticks or a spatula for 2 minutes until the proteins align into a springy, gelatinous paste.
Cover the seasoned shrimp and prosciutto mixture and place it in the refrigerator to firm up for spreading.
Trim the crusts off the 4 slices of firm white sandwich bread using a serrated bread knife, then cut each slice diagonally across both axes into 4 equal triangles, yielding 16 triangles in total.
Spread approximately 23g of the chilled shrimp paste evenly over the top surface of each bread triangle using an offset spatula, sealing the paste firmly down to the edges.
Pour the white sesame seeds into a shallow dish, then gently press the paste-topped side of each triangle into the seeds to create an even, adhered coating.
Pour canola oil into a deep skillet or wok to a depth of at least 5 cm (2 inches) and preheat over medium-high heat until the oil stabilizes at 175°C (350°F) on a deep-fry thermometer.
Gently slide 4 prepared triangles paste-side down into the hot oil and fry undisturbed for 2 minutes at 175°C (350°F).
Flip the triangles bread-side down and fry for 1 minute until the bread turns deep golden brown, crustacean meat is completely opaque and pearly white throughout, and the internal temperature registers at least 63°C (145°F) on an instant-read digital thermometer.
Lift the fried toasts from the oil using a spider skimmer and transfer them shrimp-side up onto a wire rack set over a rimmed baking sheet to drain excess oil.
Allow the frying oil to return to 175°C (350°F), repeat the frying and draining process for the remaining batches, and serve the warm triangles immediately.
Chef's Notes
- Drying the shrimp completely before grinding is critical; surface water prevents the myosin proteins from binding, resulting in a watery paste that slumps off the bread.
- Prosciutto acts as a rich, cure-scented western substitute for aged Jinhua ham, providing micro-pockets of savory fat that melt into the lean shrimp mince during frying.
- Using day-old firm sandwich bread or letting sliced bread sit uncovered on the counter for 30 minutes prevents excessive oil absorption during the flash-fry.
- Always start frying with the shrimp-and-sesame side facing down; the raw paste sets immediately and seals the bread from soaking in oil from the top.
Storage
Refrigerator: 2 days — Chill perishable cooked leftovers promptly below 4°C (40°F) within 2 hours of cooking in an airtight container lined with paper towels.
Freezer: 1 month — Freeze assembled uncooked toast triangles in a single layer on parchment paper until solid, then transfer to a sealed container.
Reheating: Reheat refrigerated or frozen toasts in an oven or air fryer preheated to 190°C (375°F) for 6 to 8 minutes until crisp and the internal temperature reaches at least 74°C (165°F).
Troubleshooting
Bread turns unpleasantly greasy and soggy rather than shatteringly crisp
Cause: Oil temperature dropped below 165°C (330°F) or fresh, overly moist bread was used
Fix: Transfer the drained toasts to a 200°C (400°F) oven on a wire rack for 3 to 4 minutes to crisp up the exterior
Prevention: Maintain oil at 175°C (350°F) using a deep-fry thermometer, fry in small batches, and use day-old firm white bread
Shrimp paste separates and falls off the bread during frying
Cause: Paste was spread too thickly or not pressed firmly to the bread edges, or bread was too dry
Fix: Cannot be fixed once detached in hot oil; serve detached components separately
Prevention: Ensure shrimp paste is well beaten to create sticky protein bonds, spread to the exact bread perimeter, and press down firmly
Sesame seeds and bread burn before the internal shrimp paste is cooked through
Cause: Oil temperature was too high, exceeding 190°C (375°F)
Fix: Reduce heat immediately and finish undercooked pieces in an oven set to 160°C (320°F) until internal temp reaches 63°C (145°F)
Prevention: Monitor the thermometer closely and regulate the burner heat to hold 175°C (350°F)
Cultural Context
Shrimp toast, known as Ha To Si in Cantonese, emerged during the mid-twentieth century in Hong Kong tea restaurants and banquet halls as an inventive East-West culinary collision. Incorporating delicate prosciutto pays homage to banquet preparations that utilize aged Chinese cured ham, creating a luxurious hors doeuvre ideal for winter festive celebrations and Christmas gatherings.
