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Shrimp Toast With Wasabi Sauce

  • Yield: 24 shrimp triangles


  • 2 cloves garlic
  • 2 tablespoons finely chopped peeled fresh ginger
  • 1 tablespoon rice wine or medium-dry sherry
  • 1 teaspoon sugar
  • 1 tablespoon cornstarch
  • 1 large egg white
  • 1 tablespoon soy sauce
  • 1 pound rock shrimp
  • 1/4 cup diced (1/8-inch) peeled jicama
  • 2 scallions (white and green parts), thinly sliced
  • About 6 cups peanut oil, for frying
  • 12 very thin slices firm white sandwich bread, crusts discarded
  • 1/4 cup sesame seeds
  • 24 cilantro sprigs, for garnish
  • Wasabi Sauce


  • In a food processor blend the garlic, ginger, rice wine, sugar, cornstarch, egg white, and soy sauce. Add the shrimp, pulsing the motor, until mixture is paste-like but not completely smooth. Transfer to a bowl. Stir in jicama and scallions.
  • Heat peanut oil in a deep saucepan over moderately high heat until it registers 350 degrees F on deep-fat thermometer. While oil is heating, divide shrimp spread among bread slices (about 2 tablespoons per slice), spreading evenly to edges of bread. Sprinkle with sesame seeds, pressing gently to stick.
  • Fry 2 bread slices, shrimp sides down, until shrimp is browned, about 1 minute. Turn over and fry until undersides are golden, about 30 seconds. Transfer to paper towels to drain. Fry remaining slices in same manner. Cut each toast diagonally into 2 triangles. Garnish with cilantro sprigs. Drizzle with Wasabi Sauce and serve immediately.

Recipe Details