EASIEST Crispy Shrimp Toast recipe! Traditional recipe disclosed! (蝦多士/鍋貼蝦/面包蝦)
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- Опубліковано 4 сер 2024
- In this video, I'm going to show you how to make the shrimp toast with the most traditional Chinese shrimp toast recipe (蝦多士/鍋貼蝦/面包蝦)! I'll reveal to you some chef techniques that will make your shrimp toast very crispy but not greasy!
Believe it or not, true authentic shrimp toast only needs two ingredients. To make it even simpler, you don't need to use a food processor and do the cleaning afterward!
Although there are many versions out there online, the recipe I'm going to show you is the traditional way of making shrimp toast in Southern China (more precisely, the Canton region). There's nothing complicated. The only thing that needs to pay attention to is how you control the temperature of the oil so that your shrimp toast will come out crispy but not greasy. But that's not even difficult at all. I'll guide you step by step (and show you the chef secrets) in the video. You can make dozen of this appetizer within half an hour!
0:00 Introduction
0:59 Preparing the shrimp and bread
1:40 Making shrimp mousse
3:58 Frying your toast
5:40 Plating
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Ingredients you'll need:
Main ingredients
+ Shrimp (I'm using 10-12 jumbo size shrimp here, you can adjust the amount if you like more shrimp)
+ Bread - 2 slices
Optional ingredients
+ salt, if you use cheaper frozen shrimp (quite weird that salt becomes optional...)
+ egg white 1-2 tbsp.
+ XO sauce/black truffle (sauce)/sea urchin/...etc (whatever you like for toppings)
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Music: Goner, by Nctrnm, licensed under cc BY-NC-ND
#Shrimprecipe #ChineseFood #CrispyFood - Навчання та стиль
I’m from Hong Kong, and this is far and away the best and most authentic recipe for shrimp toast. Top marks!
你有有史以來最好的蝦吐司食譜。 這是100％真實的。 非常感謝香港。
love your shrimp toast recipe, the simplicity, natural cooking style exactly what Cantonese food is to taste the nature of the food!
You are amazing and your the best I can see this is delicious so easy going to diffently try and you explained everything so naturally keep doing what you love we need people like you😂❤USA of America ❤️
The best shrimp toast recipe, thank you.
Great tip about the prawn texture/fibre/collagen, and the er... tossing!
Thanks for sharing your traditional recipe. 🤗🇨🇳
I worked as a kid in a upscale Chinese restaurant 50 years ago. There's was like yours. Everywhere else I have ordered Shrimo Toast , it was greasy.
Thanks you for sharing ❤love this recipe
This was very informative!
Looks delicious
Excellent
Love shrimp toast so hard to find in restaurants
Salmon roe would also be nice ! A dot of Wasabi. A drizzle of Sweet Chili Sauce too ! I love the way you explain the science of it all. Also, your way of explaining things is very step by step, thorough and east to understand. You take the mystery out of this really impressive yet delectable dish ! I used to treat myself to two orders of this appetizer on my paydays. Thank you so much for this tutorial , this dish is not easy to find even in areas where there are lots of Chinese restaurants, because the majority of Cantonese restaurants don't sell it. One restaurant manager told me that most don't sell it because of the time it takes and also it is usually made to order. So they cannot make large amounts in advance the way that they make dumplings. So I really appreciate you showing us how to prepare it. SUBBED ! 🤗🥳🤗🥳🤗⚘⚘⚘
Hello Dear this is Saleem Khan from India. I watched your video till end your cooking style its very nice and the recipe is also very tasty and yummy 😋 🌹🤲
This is the best looking shrimp toast on utube. Pass a couple of slices to me through the screen s o I can taste test.Better still pass the whole lot.😊.
Awesome recipe! Can I use a deep fryer to cook all the way through instead of the half and half method?
Definitely! Your toast will float on top of the oil and will just look like the half and half method anyway. LOL. Make sure to control the heat carefully and keep your eye on your toast. Deep frying will burn the toast more easily.
A great recipe, but this makes me doubt if we should spend HKD 70 ( USD: 8.00) for a Shrimp Toast dish in a Chinese restaurant.
This is the best looking shrimp toast dish I have found on line. 🙂 Going to try it this afternoon. Could you tell me what you sprinkled on top of your finished shrimp toast please? Thank you!
That's the XO sauce, a premium Cantonese sauce made with dried scallops, dried shrimps, scallion, chili, Chinese ham, and shrimp roe. You can find it in many Asian markets.
@@kennethtam-chinesecookingc1201 ❤ thank you! I’ve made it twice now and it’s SOOO tasty!!
😋😋
Wondering how long it would cook by air fryer and what's the ideal temperature to achieve a perfect bite without frying.
It really depends on the brand of your fryer. You might have to try a few batches to find the perfect temperature and timing. But generally, I'd say cook them at 180°C (356°F) air fryer for 4-5mins. Then turn the heat to 200°C (392°F) for 2-3mins.
Ive made this using ciabatta bread...just heavenly. This bread is tougher and so it holds well to the oil without soaking it in. Ive never tried toast but have this feeling it soaks the oil. Is that so? I tried french bread once and it was oilier than the ciabatta.
Hmm... yes and no. This depends on how you control the heat. Adjusting the heat during the cooking process is a must-learn technique in Chinese cooking. If you fry the toast with low heat all the way through, the toast will definitely soak up a lot of oil. Therefore, we need to turn the heat all the way up in the mid way to force out the oil inside the toast. The result will end up a lot less greasy. This is the same case if you're deep frying eggplant too.
I'll try using ciabatta bread next time. I'm curious about the difference between using regular toast and ciabatta!
@@kennethtam-chinesecookingc1201 Please LMK how it goes! 🤗
Do you reuse the oil? How would you save the oil
Yes I do. I always filter the hot oil with one or two oil filter paper (something similar to a coffee filter paper but larger) and store it in a glass bottle. You can reuse the oil for about three times or until it utrns cloudy. In restaurant, we usually only resue the oil for one day.
It is called Menbosha
can i use sourdough bread ? will it be too hard?
I don't recommend using sour dough. Its chewy texture will affect the texture of the dish. Traditionally, the dish aims for a lighter texture. Sour dough will make the texture too "heavy‘’. But, of course, if you're adventurous enough, you can try using sour dough. I'm also curious to see how it'll end up. LOL
Do u have recipe for stuffed shrimp?
Hmm, there are quite a lot of "stuffed shrimp" dishes in different region of China. Each regional cuisine system has their uniqueness. Do you have in mind what kind of stuffed shrimp dishes you are looking for?
I really don’t know,when I was small my papa buy from restaurant .I don’t really remember but maybe it has little meat with carrots ,maybe radish around the shrimp,it was crunchy outside .thanks for answering me.Maybe Cantonese.?
is it possible to use an oven?
Hmm... I'd say yes, but the texture is a little bit different from the deep-fried version. The toast will be crunchier but less crispy when baked. Also, it'd be better to use a convection oven as regular oven will burn the bread easily.
If you're ok with the above condition, here are the steps:
1. Preheat your oven to 190-200°C or 374-390°F.
2. Prepare your shrimptoast.
3. *Optional but Recommended* You might want to apply a very thin layer of eggwash to re-create the crispiness of the deep-fried version.
4. Put your toast on a lightly-oiled baking sheet and put it in the oven for 13-15 mins. (The exact timing depends on the power of your oven. For my oven, 13 mins is good.)
Hope this help!
@@kennethtam-chinesecookingc1201 thank you!
I wish cooking videos didn't have annoying background noise.
can you air fry this?
Yes, you can, But it'll take a longer time to cook! Generally, you'll need to spray oil on the toast first. Put them into a 180°C (356°F) air fryer for 4-5mins. Then turn the heat to 200°C (392°F) for 2-3mins.
Different brands of air fryers have slightly different heating power. So, to yield the best result, you might need to do a few trials to get the exact timing.
Hope this help!
@@kennethtam-chinesecookingc1201 thank you !
Was the shrimp deveined? When smashing the shrimp they looked like they hadn't been.
The shrimps have to be deveined before smashing. I used frozen shrimps in this video. They have been unshelled and deveined already. If you're using fresh shrimps, you'll have to devein them by yourself.
just smash that shrimp into the wood, oo baby! you do chicken on there too? nice
I know this question will come up someday Lol. Of course not. The cutting boards came as a twin package in a chain store sale for just 20 bucks. Not sure why they bundled the same thing. But I don't care as long as I got what I need.
Make it a short video 😢
It’s obvious you didn’t devein the shrimp first…. 3:57
That's the shrimp's nerve cord. It runs through the bottom of the shrimp instead of the back (like the intestine does). Usually, it is white, but depending on the growth condition, the nerve cord can appear grey or black. The easiest way to distinguish between the nerved cord and intestine is when you smash the shrimp (like what I did in this recipe), the intestine will turn into a paste, while the nerved cord won't.
I made the same observation many years ago when I cooked shrimp. So, I looked up the body structure of a shrimp to see what that is. LOL