Recipes · Chinese · Appetizers
Shrimp Toast
One serving has 434 kcal and 28 g protein, and at least a fifth of a woman's daily need of copper (88%), vitamin K (49%), phosphorus (46%), manganese (30%), selenium (30%) and zinc (30%). Ready in 23 minutes.
- Preparation: 15 min
- Cooking: 8 min
- Makes: 1 serving (201 g)
- Difficulty: Medium
- Diets: Pescatarian, Dairy-free
- Contains: egg, gluten, sesame, shellfish
Ingredients
- 100 g Shrimp, raw
- 45 g Bread, white
- 15 g Egg whites, raw
- 8 g Scallions, raw
- 2 g Ginger, fresh
- 0.5 g Salt
- 2 g Sesame oil
- 5 g Cornstarch
- 8 g Sesame seeds
- 15 g Vegetable oil
Method
- Peel and finely chop or pulse the shrimp with the egg white, scallion, ginger, salt, sesame oil and cornstarch to a smooth, slightly sticky paste.
- Spread the shrimp paste thickly and evenly over the bread slices, right to the edges, pressing gently so it sticks.
- Scatter the sesame seeds over the shrimp side and press lightly so they adhere.
- Heat the oil in a wok to about 170°C (340°F) and fry the toasts shrimp-side down for 1-2 minutes, then flip and fry the bread side for 1 more minute until golden and crisp.
- Drain on paper towels and cut each slice into triangles or fingers while still hot.
- Serve immediately, while the shrimp topping is hot and the bread is crisp.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 434 kcal | 20% |
| Carbohydrates | 29.6 g | |
| Water | 117 mL | |
| Fiber | 2.3 g | 8% |
| Protein | 27.6 g | 57% |
| Tryptophan | 0.05 g | |
| Threonine | 0.13 g | |
| Isoleucine | 0.17 g | |
| Leucine | 0.27 g | |
| Lysine | 0.18 g | |
| Methionine | 0.11 g | |
| Cystine | 0.07 g | |
| Phenylalanine | 0.18 g | |
| Tyrosine | 0.13 g | |
| Valine | 0.21 g | |
| Histidine | 0.09 g | |
| Fat | 23.2 g | |
| Monounsaturated | 6.1 g | |
| Polyunsaturated | 12.2 g | |
| Docosahexaenoic Acid (DHA) | 0.03 g | |
| Eicosapentaenoic Acid (EPA) | 0.03 g | |
| Omega-6 | 10.1 g | |
| Saturated | 3.6 g | |
| Trans-Fats | 0.12 g | |
| Cholesterol | 161 mg | |
| Calcium | 244 mg | 24% |
| Copper | 0.79 mg | 88% |
| Iron | 3.4 mg | 19% |
| Magnesium | 79.5 mg | 26% |
| Manganese | 0.54 mg | 30% |
| Phosphorus | 322 mg | 46% |
| Potassium | 409 mg | 9% |
| Selenium | 16.4 µg | 30% |
| Sodium | 555 mg | |
| Zinc | 2.4 mg | 30% |
| Thiamin (vitamin B1) | 0.3 mg | 27% |
| Riboflavin (vitamin B2) | 0.2 mg | 18% |
| Niacin (vitamin B3) | 2.6 mg | 18% |
| Pantothenic acid (vitamin B5) | 0.29 mg | 6% |
| Pyridoxine (vitamin B6) | 0.11 mg | 8% |
| Folate (vitamin B9) | 13.7 µg | 3% |
| Cobalamin (vitamin B12) | 0.01 µg | 0% |
| Choline | 3.3 mg | 1% |
| Vitamin A | 4 µg | 1% |
| Vitamin C | 1.6 mg | 2% |
| Vitamin D (D2 + D3) | 0 IU | 0% |
| Vitamin E | 1.3 mg | 9% |
| Vitamin K | 44.4 µg | 49% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
2.2 kg CO2e a serving: higher than most main dishes on SustainBite. Source: ADEME, Agribalyse 3.2.
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