My two favorite statements from this video: “No one can make you do anything.” And “Why!? I don’t like to waste food!” Both are great advice and worth watching this video for but you will also learn to make shrimp toast that doesn’t taste like a sponge full of grease!
You might have noticed that there was no oil pooling in the pan after the frying. Horrible to think what the toast could be like if there was lots of oil. I don't like Dim Sum resto's that serve their food greasy. Makes me feel nauseous when I leave (naturally I do not go back or recommend that restaurant).
Hi Mandy!🤗 You're giving all the recipes to my favorite Chinese restaurant that is no longer open. They were a husband and wife that operated for over 40years in my hometown. Old school Cantonese food and Sechuan too!They knew everyone by first name and everyone knew them by first name... they were like family to everyone. We miss seeing them everyday and enjoying their food, there's none to compare since they closed. They're still alive and enjoying their much deserved retirement. How I miss the nights sitting after meals just visiting with Mr. Wong... He'd always have a crowd after hours entertaining us with great stories.... and special treats! Have you ever heard of a dish called "shrimp Hung/Hong sui?" I know it may go other name but this was what is was called on the menu here. Some kinda light, puffy fried big shrimp served with a light brown type sauce and I think I remember veggies, yes veggies. It's not that fancy, but rather the way the shrimp came out, so light and puffy! They were butterflied so when they were fried, they looked like a donut! So light and crispy and delicate!Could be dependent on where you are that's in it as far as the veggies and sauce. Light dish... not heavy. Always made a great take home snack..🤤 Thank you! ❤😘(Well, that was not very polite of me not tell the name of my favorite restaurant. It was called "Royal Pagoda" here in small town Texas. Gorgeous little hideaway. Not famous to anyone except us here of course! But I came from California where you can find really great Chinese food so we knew and when we moved here, this was the only Chinese restaurant anywhere for at least 100 miles for many, many years. We walked in for the first and the aromas coming out from the kitchen were Heavenly,We knew...😌and to find this place, with this unbelievably great food? Let's just say it helped our not being so homesick as much. ❤)
I love the format for your videos! The close ups are great and your voice is really pleasant to listen to. Also, I learn how to cook a recipe! I also like how you're putting tips into your video it's really cool.
Your the best Chinese chef I found on UA-cam. I learned so much from you. I really wanted to say thank you. I cook for my Chinese friends and they are very impressed by me
I made these Prawn toasts tonight for a dinner party, and they were delicious, everyone loved them. I followed all of the above instructions in the video and they worked a treat!!
Idk how your channel doesn't have well over a million subscribers already, but your recipes are awesome and super easy to follow. Going to be making this in the future along with some char siu bao. Thanks for posting another great recipe!
Thanks Mandy for another great recipe! I can't wait to try it! I appreciate how you show the whole process, from cutting the vegetables and meat to stirring correctly. The only thing I missed in this video was your happy smiling face at the beginning and seeing your happiness in eating the toast at the end. Thanks for all your hard work in bringing us these recipes!
this video brings so much memories from my childhood! my late mom used to make this but deep fried method. This is definitely an easier option but with the same result! i will try this soon
I grew up in Boston eating dim sum in Chinatown and I wondered the other day if there would ever be a video on dim sum and there you are. Thank you I love it I'll try that
oh wow, i really like this. i recently saw a lot of dumpling videos. your recipe makes me think you could do this with any dumpling/pot sticker filling on bread. your recipes and videos always seem so well thought out. thank you for posting this. i like your channel a lot.
I sure like the way you talk - I clearly understand the way you space your words - great to listen to you - this is my first video of yours - now you are instantly my favorite cooker person on the Internet 🌹🌹🌹
In Australia we call them prawns & the prawn toast is a very popular yum cha choice here. Fantastic recipe, great instructions & I just made them. Oh my goodness they were fabulous & they were all gone in the blink of an eye. Thank you so much for your brilliant teaching.
I love sesame prawn toast so I will definitely have to try this recipe. The fact it is not deep fried is good. Love watching your videos, everything always looks so good.
This is one I’ve never seen or tasted before! So I decided to make it for dinner, since I had all the ingredients. It came out perfectly, like yours. And it tasted so good! Thank you for another amazing recipe, Mandy! We’re lucky to have you here on UA-cam!
Cant wait to try this one. Love your vids. Love your bubbly personality. Everything I've tried has been delicious. Thank you for your time and effort in making these videos. Im glad I subscribed. Many happy days for you and yours.👍
I am very excited to see your take on shrimp toast! When I was growing up, the first (and only, for a long time) Chinese restaurant my family and I ever went to, either to.dine in or take out, was a couple blocks away from our house and to this day, it's the best Chinese food I have ever had. One of my favorite treats was the shrimp toast appetizer. I don't see it often on other menus, and the few times I have and decided to give it a try, it has always been disappointing, and not even remotely close to the shrimp toast I remember. Yours looks most like it, although I am pretty sure Oceania (the Chinese restaurant of my childhood) did deep fry theirs. It was shaped like triangles, but it was more like 2 of those quarters folded over, so the filling was inside a pocket, and if I had to guess (now that I am much older and more familiar with different cooking techniques myself) I'd say that they may have lightly brushed the outside "toast" part of the pocket with beaten egg white and pressed the sesame seeds on the outside before doing a quick deep fry. It was so so good! Your "souped up" recipe is by far the closest thing I have EVER seen to replicating those lovely, tasty, light and savory shrimp toasts I have missed so much. Can't wait to give it a try! 😋 Also just wanted to tell you how much I do enjoy watching your channel. For starters, you're cute as a button and your genuine smile, positivity, and way of taking the fear out of preparing cuisine from other cultures is honestly quite delightful. You explain everything clearly, offer suggestions for substitutes of either ingredients or prep methods knowing that not everyone has the same access to specialty markets or specific kitchen gadgets/cookware. That definitely helps your viewer feel more confident to try something new, add some new skills to their kitchen expertise! In addition, the dishes you prepare just look SO GOOD! I always get hungry watching... 👀 Thank you again. Keep up the good work and stay hungry! 😋
The Shrimp sesame toast does look great with the sausage and egg and would be a great dish for breakfast. I do have to try making it and seeing how tasty it is. Thanks for sharing this recipe with us all and I hope you have a great Friday and weekend.
In Thailand wehave this menu in shrimp as well as pork version. It always super dripping greasy like sponge dip in oil. Your cooking method give me hope to have this menu once again.
Another keto option is useing broccoli and eggs to make a flat bread. The recipe was supposed to make tortilla, but my result was quite airy and excelent for seaking up sauce or as a toast replacment. For I already had the vegies in the "bread" I stayed with mostly shrimp in the paste . . . it was heavenly ^^
You do the most satisfying and amazing culinary videos❗️ My sincere thanks to you for sharing your heritage and knowledge through journeys of tasty delight🤗‼️ Bravissimo 👏🏼👏🏼👏🏼👏🏼🌹❣
I recently made this for the first time. I deep fried it like they said. It was very good except for the mouth full of oil. This makes so much sense to just pan fry. Gonna try it tonight. Very cool😎
Thank you for the tips, chef. You are great ..your cooking explanation is so detailed and clear I love to watch your program. Yesterday I cooked your fall off bone lamb stew wow it was awesomely delicious but it is a pity that I didn't cook the amount like yours in case I didn't make it right who knows it turned out to be so delicious and my family had not enough of it. Its okie, I promised them I will cook the same amount as yours. the next time. Thank you so much Mandy wish you always happy and healthy :)
![Lp. Сердце Вселенной #60 РОЖДЕНИЕ ЛОЛОЛОШКИ [Финал] • Майнкрафт](http://i.ytimg.com/vi/YoR0pAV9FVQ/mqdefault.jpg)
My two favorite statements from this video: “No one can make you do anything.” And “Why!? I don’t like to waste food!” Both are great advice and worth watching this video for but you will also learn to make shrimp toast that doesn’t taste like a sponge full of grease!
LOL! A sponge full of grease, what a vivid metaphor.
You might have noticed that there was no oil pooling in the pan after the frying. Horrible to think what the toast could be like if there was lots of oil.
I don't like Dim Sum resto's that serve their food greasy. Makes me feel nauseous when I leave (naturally I do not go back or recommend that restaurant).
It‘s always a pleasure to listen to your positivity and encouraging way to send out the loveliest recipes to the world. Thank you!
Hi Mandy!🤗 You're giving all the recipes to my favorite Chinese restaurant that is no longer open. They were a husband and wife that operated for over 40years in my hometown. Old school Cantonese food and Sechuan too!They knew everyone by first name and everyone knew them by first name... they were like family to everyone. We miss seeing them everyday and enjoying their food, there's none to compare since they closed. They're still alive and enjoying their much deserved retirement. How I miss the nights sitting after meals just visiting with Mr. Wong... He'd always have a crowd after hours entertaining us with great stories.... and special treats!
Have you ever heard of a dish called "shrimp Hung/Hong sui?" I know it may go other name but this was what is was called on the menu here. Some kinda light, puffy fried big shrimp served with a light brown type sauce and I think I remember veggies, yes veggies. It's not that fancy, but rather the way the shrimp came out, so light and puffy! They were butterflied so when they were fried, they looked like a donut! So light and crispy and delicate!Could be dependent on where you are that's in it as far as the veggies and sauce. Light dish... not heavy. Always made a great take home snack..🤤
Thank you! ❤😘(Well, that was not very polite of me not tell the name of my favorite restaurant. It was called "Royal Pagoda" here in small town Texas. Gorgeous little hideaway. Not famous to anyone except us here of course! But I came from California where you can find really great Chinese food so we knew and when we moved here, this was the only Chinese restaurant anywhere for at least 100 miles for many, many years. We walked in for the first and the aromas coming out from the kitchen were Heavenly,We knew...😌and to find this place, with this unbelievably great food? Let's just say it helped our not being so homesick as much. ❤)
I LOVE that you gave alternative ingredients for folks doing the Keto diet. I love shrimp toast and this was great, thank you so much!!
I love the format for your videos! The close ups are great and your voice is really pleasant to listen to. Also, I learn how to cook a recipe! I also like how you're putting tips into your video it's really cool.
I just love your channel and videos. The food is amazing taste but your personality is wonderful as well. Thank you.
Your the best Chinese chef I found on UA-cam. I learned so much from you. I really wanted to say thank you. I cook for my Chinese friends and they are very impressed by me
Wonderful video. You deserve way more subscribers. I love how you describe what you’re doing and how you edit!!
I made these Prawn toasts tonight for a dinner party, and they were delicious, everyone loved them. I followed all of the above instructions in the video and they worked a treat!!
Idk how your channel doesn't have well over a million subscribers already, but your recipes are awesome and super easy to follow. Going to be making this in the future along with some char siu bao. Thanks for posting another great recipe!
I made this for dinner tonight. Mine looked exactly like yours and oh my word is it absolutely delicious!!!
Thanks Mandy for another great recipe! I can't wait to try it! I appreciate how you show the whole process, from cutting the vegetables and meat to stirring correctly. The only thing I missed in this video was your happy smiling face at the beginning and seeing your happiness in eating the toast at the end. Thanks for all your hard work in bringing us these recipes!
I like that you "don't waste food". Looks simple enough and awesome.
Thank you SO MUCH for the Keto substitute!! I'm back on induction this week and cannot have the toast. Knowing I can use eggplant helps so much.
Wow, that's looks so good! I've never seen this recipe before so thanks for showing and telling about it. Love you so much! 😊
This young lady is the best Chinese cooking school available!
Hey thanks for the recipe for sweet and sour pork. It was bloody amazing. Looking forward to making more of your recipes. Julie from England
Her Kung Pao is to die for!!!!!!!!
OMG Shrimp. For breakfast. I’m so on board. ❤️
this video brings so much memories from my childhood! my late mom used to make this but deep fried method. This is definitely an easier option but with the same result! i will try this soon
I love you prawn toast recipe.
Nothing can compare to you.
I grew up in Boston eating dim sum in Chinatown and I wondered the other day if there would ever be a video on dim sum and there you are. Thank you I love it I'll try that
oh wow, i really like this. i recently saw a lot of dumpling videos. your recipe makes me think you could do this with any dumpling/pot sticker filling on bread. your recipes and videos always seem so well thought out. thank you for posting this. i like your channel a lot.
I sure like the way you talk - I clearly understand the way you
space your words - great to listen to you - this is my first
video of yours - now you are instantly my favorite cooker
person on the Internet 🌹🌹🌹
Thank you your recipe was nice I loved your all recipes you explained clear
So beautifully explained, as always, Mandy. And no-one else says your favourite word, _delicious,_ quite the way you do!
Oh boy. Another person who believes that cutting the crust off is unnecessary and wasteful. I love the crust.
Thanks for another delicious recipe Mandy. Your tips and explanations were awesome!
In Australia we call them prawns & the prawn toast is a very popular yum cha choice here. Fantastic recipe, great instructions & I just made them. Oh my goodness they were fabulous & they were all gone in the blink of an eye. Thank you so much for your brilliant teaching.
This looks delicious. I’m making this as soon as I go to the market. I enjoy your videos. Keep them coming! Thank you.
...love to watch your vids....youre voice so clear and soothing..easiest recipe to follow..
All your videos are excellent. You always manage to explain and instruct everything to a T. Wish my math teacher was just like you 😄
I’ve been searching for a good shrimp toast, Thank you! You made my day 😊
WINNER WINNER SHRIMP TOAST DINNER.....LOVE IT
Girl you did it again. Bless you Mandy Doll🌹🙏
My mouth is watering like crazy right now! That toast looks AMAZING! Will try this weekend for sure!
This looks so good! I love the variation with mushrooms! I need to make this both ways for my family! Thank you!
Indeed, really easy and awesome!
Very nice!!! Great job!!!!
Thank you so much for uploading this recipe, I can’t hardly wait to give it a try, thank you 🙏
Thankyou for another beautiful recipe. I’m slowly making my way through your recipes and I can’t wait to try this one.
I love sesame prawn toast so I will definitely have to try this recipe. The fact it is not deep fried is good. Love watching your videos, everything always looks so good.
The breakfast idea is fantastic, I'm super excited to try it. I'd definitely be more motivated the day if I had prawn toast every morning haha
I wish I could hit the like button more than once....your videos are so inspiring....can't wait to try this one!
I love to eat shrimp. This is unique way to use them. And add veggies too. Thank You!
Agree, the different textures adds to enjoyment on palate 🙂
You are so cool! I love your recipes and your joy of food. Keep it up.
I don’t know anyone else that is so elaborate with their cooking videos.
I love shrimp toast, great recipe Mandy!
WOW! This looks so good! Now my mouth is watering.
This is one I’ve never seen or tasted before! So I decided to make it for dinner, since I had all the ingredients. It came out perfectly, like yours. And it tasted so good! Thank you for another amazing recipe, Mandy! We’re lucky to have you here on UA-cam!
This looks amazing, and your voice is so pleasant to listen to.
Yay! Thank you for the keto sub. I love dim sum and all your recipes.
Cant wait to try this one. Love your vids. Love your bubbly personality. Everything I've tried has been delicious. Thank you for your time and effort in making these videos. Im glad I subscribed. Many happy days for you and yours.👍
Looks amazing I love shrimp toast
Another awesome video you are amazing and a great teacher!
I will definitely be trying this out in the next few days. I love shrimp toast and wondered how it was made. Thank you so much.
Breakfast of champions. Great vid. Very thorough.
I am very excited to see your take on shrimp toast! When I was growing up, the first (and only, for a long time) Chinese restaurant my family and I ever went to, either to.dine in or take out, was a couple blocks away from our house and to this day, it's the best Chinese food I have ever had. One of my favorite treats was the shrimp toast appetizer. I don't see it often on other menus, and the few times I have and decided to give it a try, it has always been disappointing, and not even remotely close to the shrimp toast I remember. Yours looks most like it, although I am pretty sure Oceania (the Chinese restaurant of my childhood) did deep fry theirs. It was shaped like triangles, but it was more like 2 of those quarters folded over, so the filling was inside a pocket, and if I had to guess (now that I am much older and more familiar with different cooking techniques myself) I'd say that they may have lightly brushed the outside "toast" part of the pocket with beaten egg white and pressed the sesame seeds on the outside before doing a quick deep fry. It was so so good! Your "souped up" recipe is by far the closest thing I have EVER seen to replicating those lovely, tasty, light and savory shrimp toasts I have missed so much. Can't wait to give it a try! 😋
Also just wanted to tell you how much I do enjoy watching your channel. For starters, you're cute as a button and your genuine smile, positivity, and way of taking the fear out of preparing cuisine from other cultures is honestly quite delightful. You explain everything clearly, offer suggestions for substitutes of either ingredients or prep methods knowing that not everyone has the same access to specialty markets or specific kitchen gadgets/cookware. That definitely helps your viewer feel more confident to try something new, add some new skills to their kitchen expertise! In addition, the dishes you prepare just look SO GOOD! I always get hungry watching... 👀
Thank you again. Keep up the good work and stay hungry! 😋
Thank you for the nice compliment. ♥
These look so delicious and you make it seem so easy to make!! Thank you for sharing.
I truly love your videos!
I love watching your videos!!!!!
Hello Mandy, I love the Shrimp toast. I will try this recipe. Thanks 😊
просто молодец ! я смотрел и восторгался вашей работой. спасибо за ваше великолепное видео .
BMO is that you? But honestly, I loved the video and your voice. Looking forward to watching more.
Thank you Mandy! I love your recipes!!
T y for details!
It helps tremendously!
Well done, Mandy. Thank you.
The Shrimp sesame toast does look great with the sausage and egg and would be a great dish for breakfast. I do have to try making it and seeing how tasty it is. Thanks for sharing this recipe with us all and I hope you have a great Friday and weekend.
I haven't had shrimp toast in YEARS and the last time I did it was SO SO greasy! This looks MUCH better! Love your recipes!
Tell it like it is, Mandy, love it!
Yummy!! I’ve never seen this food before! I’d like to try to make it myself!
In Thailand wehave this menu in shrimp as well as pork version. It always super dripping greasy like sponge dip in oil. Your cooking method give me hope to have this menu once again.
Another keto option is useing broccoli and eggs to make a flat bread. The recipe was supposed to make tortilla, but my result was quite airy and excelent for seaking up sauce or as a toast replacment.
For I already had the vegies in the "bread" I stayed with mostly shrimp in the paste . . . it was heavenly ^^
This looks so good! I stopped ordering shrimp toast from Chinese takeout places because it's always SOAKED in oil. I will definitely give this a try!
You do the most satisfying and amazing culinary videos❗️ My sincere thanks to you for sharing
your heritage and knowledge through journeys of tasty delight🤗‼️
Bravissimo 👏🏼👏🏼👏🏼👏🏼🌹❣
Yes, amazing. Thank you for your lovely video recipe guide. How delightful!
And here we have another excellent great recipe from @Souped Up Recipes ❤❤❤
You are right. There's more on your version. Wow. I am going to have to try that.
This toast has an awesome optic. Looks very good!
They're soooo mouthwatering! It's been a while since I've had these- will definitely give it a try!
Excellent recipe, thank you!☺️
ThIs is the recipe I ‘ ve been looking for. Delicious! Thank you very much😂🙏🏻
This looks sooo good
This looks so good girl!!❤ Thank you for this recipe!!
Wow, this looks super good.
Girl that was nice. Good job. I loved it.
Love you so much. You make cooking Asia good easy. 💗
Congratulations on your 1 million subscribers.
Wow, thank you. I used to love shrimp toast!
That looks great!
I recently made this for the first time. I deep fried it like they said. It was very good except for the mouth full of oil. This makes so much sense to just pan fry. Gonna try it tonight.
Very cool😎
OHHHH!!! I'll be making this one! Thank you!!!!!
Another great video! Thank you! Every dish of yours I’ve cooked has come out perfect I recently made your Chinese cabbage rolls. Delish
Looks delish. Thank you for posting!
Great recipe!!
Jicama is a good substitute for either bamboo shoots or water chestnuts.
Thank you for the tips, chef. You are great ..your cooking explanation is so detailed and clear I love to watch your program. Yesterday I cooked your fall off bone lamb stew wow it was awesomely delicious but it is a pity that I didn't cook the amount like yours in case I didn't make it right who knows it turned out to be so delicious and my family had not enough of it. Its okie, I promised them I will cook the same amount as yours.
the next time. Thank you so much Mandy wish you always happy and healthy :)
I just tried this and I love it!!! Thank you so much for your wonderful recipe!!!❤️❤️❤️🥰😍👍🏼
Amazing as usual.
Very good