Sesame Shrimp Toasts

Sesame shrimp toasts (ha jeung) are dim sum classics for good reason. Tiny rectangles of bread get a thick slick of seasoned shrimp paste, a generous coat of toasted sesame seeds, and a quick plunge into hot oil. The result is a crunchy, savory two-bite appetizer with a tender, sweet shrimp layer cushioned between a crispy bread base and nutty seeds on top.

The trick is the shrimp paste itself. Drain the cooked shrimp thoroughly before mincing (wet shrimp steams instead of binding), then beat in a bit of egg white and cornstarch for structure. Ginger, garlic, and a three-pinch hit of Chinese five-spice powder do the flavor work. When you press the paste onto the bread slices, push it on firmly and sprinkle the sesame seeds while the paste is still tacky so they stay put through the frying.

Chef Tips

• Use slightly stale bread. Day-old slices fry crisper and absorb less oil than fresh soft bread.
• Frying shrimp-side-down first is the key. The paste seals to the bread and the seeds toast at the same time.
• Keep oil at 360°F (180°C); cooler oil makes soggy toasts.
• Cut into fingers right after frying while still crispy; they soften as they sit.

Variations

• Swap half the shrimp for scallops for a sweeter, more tender paste.
• Add a tablespoon of chopped water chestnuts for a classic dim sum crunch.
• Sprinkle black sesame seeds alongside white for a more striking appearance.