Learn how to make shrimp toast on milk bread. We’ll use a food processor to make a coarse shrimp paste and serve it with a gochujang sweet and sour sauce!
Shrimp Toast and Gochujang Sweet and Sour Sauce
Chef Kyungbin Min
Total time: 10 minutes
This recipe makes enough shrimp paste for about 15 orders of shrimp toast. So if you want to use all of the paste, you’ll need 30 slices of bread!
Ingredients List
1 quart of shrimp, fully peeled (no tail shell) and deveined
1 egg, whites only
1 tablespoon minced garlic
2 teaspoons black pepper
1/2 cup cornstarch
1 tablespoon kosher salt
Thick sliced milk bread (but you can use any type of bread you like)
2 pieces per “order”
25g white vinegar
32g brown sugar
24g ketchup
8g soy sauce
5g sambal olek
14g lemon juice
5g gochujang
12g corn syrup
5g corn starch
5g water
Chef Kyungbin Min
How to Make Shrimp Toast with Gochujang Sweet and Sour Sauce
Step 1
Add the shrimp to food processor and process to make a coarse paste. You can do this by hand with a knife, but it will just take a lot longer. Use a spatula to transfer the shrimp paste to a mixing bowl. Add the whites from 1 egg, minced garlic, black pepper, corn starch, and kosher salt. Mix with your spatula. Don’t worry about over mixing this paste.
Step 2
Stack two slices of bread on top of each other. Use a knife to cut off the crust on each side. Repeat for whatever quantity of shrimp toast you are making. Use your spatula to spread a thin layer of shrimp on one slice of bread. Top with another slice. Then cut into 4 equal square pieces.
Step 3
For the gochujang sweet and sour sauce, add the white vinegar, brown sugar, ketchup, soy sauce, sambal olek, lemon juice, gochujang, and corn syrup into a bowl or container. Heat up this mixture in a saucepan. In a separate container, mix together the corn starch and water to form a slurry. Once the sweet and sour sauce mixture is at a simmer, add the slurry to the saucepan. Stir well and simmer until the sauce thickens. You know, like a sweet and sour sauce would be. Transfer this sauce to a bowl or container.
Step 4
Time to cook the shrimp toast. Add 1/2” to 1” of vegetable or canola oil to a skillet. Heat up the oil. You want it hot enough so that when you add the shrimp toast it starts to fry. It’s going to take 2 to three minutes to cook. You want a nice golden brown color on the top and the bottom. If you need too, you can also cook the sides of the bread, or tilt the pan to one side (refer to the YouTube video, and be careful!) and cook the sides that way. Transfer the shrimp toast to a wire rack so that the excess oil can drip off.
Step 5:
Add the shrimp toast to a plate and serve with gochujang sweet and sour sauce.
Shrimp Toast and Gochujang Sweet and Sour Sauce
Ingredients
- 1 quart of shrimp, fully peeled (no tail shell) and deveined
- 1 egg, whites only
- 1 tablespoon minced garlic
- 2 teaspoons black pepper
- 1/2 cup cornstarch
- 1 tablespoon kosher salt
- Thick sliced milk bread (but you can use any type of bread you like)
- 25g white vinegar
- 32g brown sugar
- 24g ketchup
- 8g soy sauce
- 5g sambal olek
- 14g lemon juice
- 5g gochujang
- 12g corn syrup
- 5g corn starch
- 5g water
Instructions
- Add the shrimp to food processor and process to make a coarse paste. You can do this by hand with a knife, but it will just take a lot longer. Use a spatula to transfer the shrimp paste to a mixing bowl. Add the whites from 1 egg, minced garlic, black pepper, corn starch, and kosher salt. Mix with your spatula. Don’t worry about over mixing this paste.
- Stack two slices of bread on top of each other. Use a knife to cut off the crust on each side. Repeat for whatever quantity of shrimp toast you are making. Use your spatula to spread a thin layer of shrimp on one slice of bread. Top with another slice. Then cut into 4 equal square pieces.
- For the gochujang sweet and sour sauce, add the white vinegar, brown sugar, ketchup, soy sauce, sambal olek, lemon juice, gochujang, and corn syrup into a bowl or container. Heat up this mixture in a saucepan. In a separate container, mix together the corn starch and water to form a slurry. Once the sweet and sour sauce mixture is at a simmer, add the slurry to the saucepan. Stir well and simmer until the sauce thickens. You know, like a sweet and sour sauce would be. Transfer this sauce to a bowl or container.
- Time to cook the shrimp toast. Add 1/2” to 1” of vegetable or canola oil to a skillet. Heat up the oil. You want it hot enough so that when you add the shrimp toast it starts to fry. It’s going to take 2 to three minutes to cook. You want a nice golden brown color on the top and the bottom. If you need too, you can also cook the sides of the bread, or tilt the pan to one side (refer to the YouTube video, and be careful!) and cook the sides that way. Transfer the shrimp toast to a wire rack so that the excess oil can drip off.
- Add the shrimp toast to a plate and serve with gochujang sweet and sour sauce.