Thailand / Appetizers

Thai-style shrimp toast

Name: Thai-style shrimp toast
Prep time: 20 min
Cook time: 15 min
Yield: 4 portions
Cuisine: Thailand
Ingredients: 200 g raw peeled shrimp; 1 garlic clove; 1 tbsp chopped coriander stems; 1 tsp fish sauce; 1 egg white; 4 bread slices; 2 tbsp neutral oil

Thai-style shrimp toast in a practical home-cooking adaptation, with clear everyday steps.

Prep20 min

Cook15 min

Yield4 portions

Jump to recipe

Editorial home-cooking adaptation · Not yet kitchen-tested. Timings are estimates; additional soaking, rising or chilling may apply. Read the complete method before starting.

Ingredients

4 portions

1×

Units are listed with each ingredient. 1 tbsp = 15 ml; 1 tsp = 5 ml. US cup measures are approximately 240 ml. Chef adaptations may retain source units. Scaling changes quantities, not cooking times. Ingredient ticks reset when the page reloads.

Let’s make it.

Finely chop shrimp with garlic and coriander stems, then mix with fish sauce and egg white.
Cut bread into triangles and spread a thin, even layer of shrimp mixture on each.
Heat oil over medium heat and cook shrimp-side down in batches for about 3 minutes.
Turn and cook until bread is crisp and shrimp topping reaches 74°C; drain on a rack and serve hot.

A little kitchen note

Untested editorial adaptation. Use thin toppings so they cook before bread burns.

Allergen notes

Shellfish, fish, egg, wheat. This list is a starting point, not a certification of suitability. Check every ingredient label and preparation surface.

Use a food thermometer where relevant. For handling and storage, see our cooking basics and official food-safety links.

A little nourishment.

Illustrative nutrition estimate · Per listed portion (1/4 of the recipe)

Energy: 189 kcal
Protein: 13.6 g
Carbs: 15.1 g
Fat: 8.1 g
Fibre: 0.8 g
Total sugar: 1.6 g
Sodium: 317 mg

Approximate generic ingredient estimates, not verified nutrition labels. Includes quantified optional ingredients; unquantified “as needed” salt, oils or garnishes may be excluded. Brands, substitutions, portions and cooking change values. Nutrition stays per portion when batch quantities are scaled. How we estimate nutrition

Approximate generic ingredient estimates. Brands, edible portions and cooking change values.

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