Shrimp Toast - Crispy Fried Shrimp Appetizer Recipe - How to Make Shrimp Toasts
Vložit
- čas přidán 6. 09. 2024
- Learn how to make a Shrimp Toast recipe! Go to foodwishes.blog... for the ingredient amounts, more information, and many, many more video recipes! I hope you enjoy this easy, spicy Shrimp Toast recipe.
Check out the recipe: www.allrecipes.com/Recipe/246030/Chef-Johns-Shrimp-Toast/
Food Wishes food
What is up with the unnatural intonations? These are awkward to watch. Good content. Just speak normally please.
There's a term; comfort food. My new term; comfort food videos. Chef John videos comforts me.
Jeff Ward He’s got it all. Great voice, great sense of humor, and very educational.
Logan g y m can’t th y by lfgg
Logan vf
Txtfmy y
Max
Ym
MC to
Of
Karen Haslund What the hell Karen?
This channel helps me actually get up and make food despite sometimes being too depressed to get out of bed. Thank you.
I hope things have gotten betterforyou
This is amazing. I just had my mom's shrimp cakes last night... the seasoning was almost identical to chef john's. She used fresh water chestnuts and didn't put paprika or cayenne. Also after she manually made the shrimp paste (i.e. not via a blender) and seasoned it, she put it in the fridge UNCOVERED for an hour. I asked her why and she said that would help remove the moisture in the paste and make the shrimp cake texture much better. I wonder if this step is needed for shrimp toasts. Anyway, love mom's recipe and think this one is great also!
I have a British cook book with a similar recipe. Only difference is after spreading the mixture on the bread, you then press the shrimp mixture sides in a plate of sesame seeds before frying. If you like sesame flavor, it's an awesome addition.
I learned this is recipe from my first Martha Stewart cookbook back in the 80s. Have served 100s of them over the years and they are a crowd pleaser. Absolutely delicious,
I still remember the first time I had shrimp toast. Heaven! Not many restaurants seem to make this dish these days. Bless you, Chef John! I Will be making this.
trim before you spread. got it :^)
+DuDuHead haha beat me to this comment
Yep! Beat me to it! I know I always trim before I spread. ;-)
Mary Buck My kinda girl ;)
hello my dirty minded brethren
+DuDuHead I am so glad that I am not the only "mind in the gutter" person... I love internet! :)
There goes my diet....
.... it's toast
+shawnski001 I would go on a diet, but it wouldn't do much since I'm always loafing around
GameOverCasanova D'oh! (sp)
+shawnski001 ba-dum tss!
+shawnski001 How does darth vader like his toast? A little on the dark side.
Bread toasted in oil.
warm tips: 6:10 put on green onion and then 6:20 take them off immediately before you eat :D
😃😃
Ha!
that was a sneaky one but you caught it lol
6:20 - I really love how he dumps the green onion off of the toast before taking a bite. Garnishes are for business meeting chumps and bachelorette parties.
sounds like a great filling for wontons
YES
it is
or dumplings.
I keep watching your videos even though I already know how to make this and most dishes. I actually teach my friends to cook. It's your voice and your subtle jokes that I come here for. If you ever run out of food wishes, you can always take up stand up comedy. I'll binge watch those videos too lol
I used to order these from a favorite restaurant in California in the 80s. Moved to Texas and haven’t had them since. But I haven’t stopped thinking about them! Thank you!!
I want to be that lady.
Who doesnt?
You are that lady. I am that man.
Follow your dreams, David
😂
"Italian MSG"
thats damn hilarious. Im totally using that one Chef!
Our* (*UK) Chinese take-away version has a full layer of sesame seeds on top of the shrimp; it really adds to the flavour (more than just a sprinkle would, obviously). MY favourite thing everrrrrrr. I'll definitely have a go now I've seen this!
My mom makes shrimp toast on a french baguette. YUMMERS!
That crunch was so satisfying.
Don't you just love the days food wishes and cooking with dog coincide?
yep!
+BIGgourami google.
BIGgourami will
RIP Francis :'(
The Aura Tree YES. RIP Francis.
I don't think I've ever salivated as much watching a cooking video as I did watching this!
Once again, our dear chef acknowledges he would do a few things differently in the future. Young cooks, never give up, always try again.
I will say, doing this exact recipe but on thin baguette slices is a fantastic variation on this recipe
So glad you did this recipe because today the take-out Chinese restaurants all seem to put the shrimp paste between two slices of bread before frying. Your way is how they made it several years ago and it was a better version.
Fresh water chestnut is a definitely a thing! You can find it at your chinese store :) They usually come in a bunch, packaged in a net. They're usually dark brown. Will be in your vegetable section!
your voice is therapy. I put this on when I have anxiety. I love chef John.
Tried these last night. I didn't have bread, so I used some mini naans instead. Sure, they weren't crispy, but it did add quite a different dimensions to the dish. It didn't take too long for my and my folks to absolutely love this.
Love shrimp toast. I was wondering where the sesame seeds were. I have a similar recipe In a British cookbook. However it calls for pressing the shrimp side of the bread in a plate of seeds for full coverage before cooking. I guess it depends on how much you like sesame seeds.
They do sell fresh water chestnuts! You can probably find them at an Asian store where we eat them by boiling it whole (they have a black skin) and then peeling them. They have a naturally sweet taste so they're great on their own!
Hey Chef! I made these last night and they were excellent! I used some left over Tikka masala sauce from your chicken recipe and made a tikka mayo to dip it in and it was a hit! Thank you your videos are great!
I have made these for years. Got the recipe from Martha Stewart back in the 80s. It is DELICIOUS!!
I'm wondering if every mother went through culinary school or did every great culinary teacher have a mother? My mom never finished elementary school but she is a Ninja in the kitchen. She has made these and they're awesome! Thanks Nani! she's going to be 80 soon.
Man your comment section is amazing everyone's so nice
@DH No balls?
@DH LMAO
We have a local Chinese chain here that used to have shrimp toast. I’ve missed it since they stopped serving it. Now I can make my own! Yummy!
"An Odd and Very Dangerous Texture" is my favorite John le Carré novel.
Fresh water chestnuts are a thing. They are not worth the effort in this kind of dish. As long as you have a good quality canned type, use those.
They really use baboom shoots.
i know this is far from shrimp toast but this reminds me of something from home. same fried goodness but shrimp paste wrapped in wonton or spring roll wrappers. absolutely delicious.
I made these last night and they are FABULOUS!!!!!!!!! Tastes like the Blue Hawaii Resturant!
Thanks for this great recipe. About 20 years ago in VA I used to go to this little Chinese restaurant that used to serve them. Always had to have them. Have not seen it anywhere else since than on a menu. Will have to give it a try. They used to serve it with Duck sauce. So good.
Who are the folks giving a thumbs down? Bless your hearts. Sorry your life is so tragic that Chef John can’t make you smile.
OMG!!!!!! I am so making these for my mom. These are her favorite!
Would a circular patch taste different than the squares or triangles?
+oxxadamxxo The flavors would be rounder.
+Food Wishes How about an oblate spheroid?
+twocvbloke It would have a somewhat Earthy taste.
Probably tastes like chicken
+oxxadamxxo To give an answer without hilarious geometry puns, flavour would obviously not have an impact, but you actually would probably get a different texture, because the pointy ends get more crispy (smaller surface area/width --> fries off more quickly).
Thanks for this recipe! I've always wondered what, exactly, Shrimp Toast was- lol. This looks delicious!
Yum. I remember these being served with a sweet rice vinegar and finely diced cucumber at one if my favorite restaurants that is no more because the chef passed away. Gonna try these tonight. Thanks!
I bought a box of shrimp toast from Costco one year for Christmas and they were gone in about ten minutes. Every year my family asks for them and I've never been able to find them again. I'm going to make them this year thanks to this recipe! Thanks Chef.
These look great! I've made these a few times but made my paste with a cream cheese base, can't remember where I found the recipes years ago. This is an interesting and more authentic I think alternative. Love shrimp toast, will have to try!
I love how you sound quite surprised by each sentence :)
mmmmm just imagined this with cheese sauce or sour cream 😍and now i’m hungry af ! thnx chef john 👍
No, duck sauce or ginger dumpling sauce is better.
I love your narration, you make me feel hopeful in the kitchen.
These were one of my favorites to get from the Chinese restaurant. I also squeeze some lemon over mine. So yummy
My husband is going to LOVE these! ♡
I literally gulping my own saliva while watching this! Looks very super ultra duper really delicious!! I will really absolutely try this recipe! Thanks!
This has got Super Bowl appetizer written all over it! :D
I made it tonight...success! thanks so much...wifey loved it!
I enjoyed shrimp toast at Chinese restaurants in London but when I returned to small town USA could not get them here. Can't wait to make these!
Ate this all the time in Jersey. Can’t find it in GA so I need to hit the market and make it myself. Thanks Chef for the recipe
I lived in Thailand for a year as a kid, had shrimp toast many a time. It NEEDS nam pla prik. NEEDS it.
Do you have a Vegan version? without gluten, sugar or salt. I'd also prefer if I could cook it in liquid helium. Do you know where I can find an anti-gravity frying pan for this? Nevertheless, sounds great! ;-)
I am Vietnamese and I remember weekend afternoons when my mother made these... Oh childhood. I guess I have to be the one to make these for my son and husband on the weekends.
Chef/Maestro: I would take the trimmings from the bread ahead of time, toast it and crumble it into the blender instead of the egg white, and I'd leave out the anchovy, since I don't eat eggs or fish [just seafood]. Your videos are inspirational. And as you say, we are the Neos of this Matrix, the captains of our ships. Love ya, John!
Love your videos and the recipes, but your voice makes them that much better, as you can tell that you love to cook as well as do the videos. Thanks for doing them.
Absolutely! It's not a Hollywood canned voice. It's natural, warm and quirky. Love it.
Shrimp soup, shrimp salad, shrimp sandwich.. I guess Bubba forgot shrimp toast😉
I mean, the scenes changed in between, so I'll assume he was still listing shrimp then
@@TheDeadOfNight37 most were off scene, it would've taken bubba hours to realistically list all of the shrimp recipes he knew
The first time I had shrimp toast was a NY take out Chinese place. Omg sooo good. similar to this but much more paste being thicker in the middle on the triangle. They are greasy but the're even good cold in my opinion dipped in duck sauce. lol I've made them several times and its very close. But I added a bit of corn starch to it. No water chestnuts I think they only had shrimp and green onion, ginger and garlic. And in the restaurants they left the crust on.
I was just thinking... These look about a million times better than my local takeaway, but where are the sesame seeds? And then, the sesame seeds.
he's reading your mind.
My mother always toasted the bread too. She made sure it came out pretty dried, but not brown (think stale bread). It fries better and doesn't soak up as much oil.
I've done the piggy toast without frying them. Just pop them in the oven, and they came out amazing.
Talk about my mouth watering - my mouth is flooding!😍👍 These would be sensational also with some type of keto cauliflour and cheese "bread" dough. YUM a trillion times!
Fish Sauce; "Smells Like Hell, Tastes Like Heaven"
I saw fresh water chestnuts at the Japanese market the other day! So they do exist.
I don't even like shrimp, but I think I would really like to try this!
I would totally boast if I made this shrimp toast.
I dig on this Chef John guy!!
He knows how to make tasty appetizers, and knows you trim before you spread.
Big Pun- I hope you are lining this guy up to cater the cook outs in Heaven...
( Come on people it HAD to be Big Pun...🙌🙌)
Yum! I like the shrimp toast at the buffet but it's always so greasy. They do sound deliciously crunchy though!
I've never ate Shrimp Toast this looks soo delicious especially cause I love seafood I GOT TO TRY THIS!!!!
Your wife is one lucky woman chef John! Your recipes and videos are awesome and quite funny. Tried 3 different recipes and all of them were crowd favorites! Keep doing what you're doing and thanks again for the work you put in!
Interesting! In restaurants in China, we actually just smash the shrimp with the side of the knife because we don't want to break the muscle fiber. This can retain the natural springiness of the shrimp. But It's always interesting to see different preferences of food texture of different cultures. It seems Westerners enjoy smooth mousse and Easterners enjoy the chunkier texture.
Not usually a big fan of shrimp toast, but those look awesome.
That bite sound gave me the chills it was so lovely. 😍
Made this tonight for me and my kids. So delicious!
Houston Texas has great Chinese food. And shrimp toast is always on the buffet.
Holy crap. I never heard of shrimp toast. Can’t wait to make it.
I'm on the shrimp toast diet- I seafood and I eat it!
Thanks for the great, simple recipe. I do love these types of recipes from you-- you know, the ones that look and sound fancy, but are so wonderfully easy.
PLEASE POST EVERY MINUTE I NEED TO WATCH!!!!!!!!
Chef... you are a legend and always humorous. 😃
I was like, that bread is overcooked....until I heard the CRUNCH when he took a bite, delish!!
I'm always really scared to order this from the local chinese spot, but now that I know what it is, I'll certainly make it at home!
"should always trim before you spread" hahahahah i see that you did there 4:04
Chef John! Fresh water chestnuts are easy to get! You live in SF, check out some of the stores in Chinatown.They usually have it if its in season.
This is by far (and I mean overseas far into the Ji-had far, quoting chef Jhon there) THE BEST food channel out there man, I just made those and oh man, was he right ...yum ! (I added an extra dipping sauce though)
You talk like one of my teachers in the past, you have like a slight inclination of tone at the end of every sentence LMAO. Love it!!!!!!!!!!!!!
Trim before you spread!! I love your puns!
well here's dinner tomorrow, sounds and looks so amazing
I only had cooked shrimp,I went ahead with it and it turned out delish,but today I am doing raw. Cant wait I bet it will be even more delish. Love your vids,I have had so many new ideas and meals. 🥰
Tried with and without the crust. Crust was so much better
You are my most wonderful chef.
Brilliant, as always! Thanks for the video. Can't wait to make.
I need another appy recipe in my wheelhouse. Especially one that doesn’t involve dairy, due to some family members having intolerance. Thank you!
Fresh chestnuts are a thing ! We have them here in Singapore and they are super juicy and sweet so it's really delicious 😋 There's also roasted chestnuts and they are yummy too !
Fresh water chestnuts are a thing. ;) I've only found them in Asian markets in the spring. They are amazing! Sort of like a cross between jicama and fresh coconut. Really delicious and worth buying if you see them. Thanks for the recipe!
Chef all your kitchen equipment are super clean, I wonder what kind of dishwasher are you using. Thanks, and as always great video.
that is a way better snack than bean dip and ruffles.... maybe add a wee bit of sesame seed oil to the veg oil would add that great flavor of the sesame seeds.... just a thought... wortha shot....cheers Chef John !