Shrimp Toast

If you grew up ordering Chinese takeout in the 80s and 90s, this is the appetizer that hit the table in the little wax-paper-lined basket. Shrimp toast (xia duo si) is a Cantonese dim sum classic that turned its way into nearly every American Chinese restaurant menu, and it’s genuinely easy to make at home.

The filling is what carries it. Raw shrimp gets ground with ginger, garlic, and water chestnuts into a tacky, springy paste. The water chestnut is non-negotiable here. Those crisp little chunks are what give every bite its signature pop against the smooth shrimp.

A pinch of baking soda lifts the texture, and a splash of dry sherry adds the back-of-the-mouth depth no other liquid quite delivers. Mounded onto bread triangles, sprinkled with sesame seeds, and deep-fried until the bread turns mahogany and shatters when you bite in.

Pro Tips

• Use day-old white sandwich bread. Fresh bread is too soft and absorbs oil like a sponge, while stale bread fries up crisp.
• Drain the water chestnuts well and chop them fine. Wet chestnuts thin out the shrimp paste and the toasts won’t hold together.
• Fry shrimp-side-down first. The protein sets quickly and seals the edge, which keeps the topping from falling off when you flip.
• Hold the oil at 300°F to 325°F (150°C to 165°C). Hotter and the bread browns before the shrimp cooks; cooler and they get greasy.
• Drain on a wire rack over paper towels rather than flat on towels. The bottoms stay crisp instead of steaming themselves soft.

Variations

• Mince a few green onions or chopped cilantro into the paste for extra freshness.
• Top with a single small shrimp half before frying for a fancier presentation.
• Serve with a quick chili-garlic dipping sauce or duck sauce alongside the traditional mustard.