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Shrimp Toast

Prep Time:1 Hours
Cook Time:25 Minutes

Nutritional Information

An Asian style crostini; a shrimp paste made with fresh shrimp, ginger and garlic is spread onto scratch ciabatta bread, baked until crisp and served with scratch sweet chile sauce.


  • 1/2 recipe Ciabatta bread
  • For the Shrimp Paste:
  • 2 tablespoons fresh ginger, peeled
  • 4 each garlic cloves
  • 1/2 cup water chestnuts
  • 2 each green onion, thinly sliced
  • 1/2 teaspoon sesame oil
  • 2 each egg whites
  • 1 pound tiger shrimp, peeled and deveined
  • to taste salt and white pepper
  • Sweet Chile Sauce:
  • 1 cup rice vinegar
  • 1 cup granulated sugar
  • 3 ounces hot chile sauce (Sambal Olek or Sriracha)
  • 1/4 cup cornstarch (dissolved in 5 tbs. water)


  • 1. Follow ciabatta bread recipe as directed. Bake bread dough in a small disposable aluminum pan (triple the pan to prevent the bottom from cooking too fast). Slice the bread into small rectangles. Set aside while you prepare the shrimp paste and sweet chile sauce.
  • 2. For the shrimp paste:
  • 3. In the bowl of a food processor, add the ginger, water chestnuts, garlic, green onions, sesame oil and egg whites. Pulse until you have a smooth puree. Empty mixture into a bowl and set aside.
  • 4. In the bowl of the food processor (you do not need to wash the bowl), take half of the shrimp and puree until almost smooth. Scrape the shrimp into the bowl with the ginger-water chestnut mixture. Place the remaining shrimp into the bowl of the food processor and pulse 8 - 10 times. You want this batch of shrimp slightly chunky. Scrape the shrimp into the bowl. Using a rubber spatula, fold ingredients together until thoroughly combined. Take a tablespoon of the mixture and fry it in a frying pan. Taste the cooked shrimp paste and adjust seasoning of the shrimp paste with salt and white pepper. Set shrimp paste aside.
  • 5. Preheat EGG to 350 degrees F, using indirect heat and a stainless steel grate. Grease a baking sheet and set aside.
  • 6. To assemble the shrimp toast, take one slice of the ciabatta bread and spread 2 teaspoons of the shrimp paste on it. Place the shrimp toast onto the greased baking sheet. Repeat with remaining sliced ciabatta bread and shrimp paste.
  • 7. Bake the shrimp toast on the EGG for 20 - 25 minutes. You want the bread to be crisp and the shrimp paste will slightly brown. Serve hot with the sweet chile sauce.
  • 8. For the sweet chile sauce:
  • 9. In a small saucepan, combine the rice vinegar and sugar together. Cook over medium heat and whisk ocassionally to dissolve the sugar. Let the mixture come to a boil. Slowly drizzle in the cornstarch slurry while whisking. Continue to whisk until the cornstarch slurry is fully incorporated. Reduce to a simmer and let cook 5 minutes. Remove from heat and cool completely before serving.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828