Japanese Ebi Shrimp Toast with Sweet Chili Mayo

Shrimp toast — known in Japan as ebi no toast — is a dim sum and Cantonese restaurant classic that crossed into Japanese izakaya culture and from there into international party food. The preparation is ingenious: a paste of minced shrimp seasoned with ginger, garlic, and sesame is spread onto bread, coated in sesame seeds, and deep-fried until the bread is golden and the shrimp topping is puffed, pink, and cooked through. The result is a textural contrast — crispy bread, yielding shrimp — that has made it a fixture of Chinese-American takeout and upscale Asian fusion alike.

The version below leans into the Japanese izakaya presentation: triangular toast, a generous sesame seed coating, and a sweet chili mayo drizzle that provides the creamy, spicy, sweet finish that characterizes modern Japanese party food. The shrimp paste must be made from whole shrimp, not pre-minced, and the texture should be chunky enough to retain a bite — a smooth purée produces a rubbery result.

Ingredients (makes 24 toasts): - 12 slices white sandwich bread (crusts removed), each cut diagonally into 2 triangles (24 total)

Shrimp Paste: - 1 lb large shrimp (21/25 count), peeled, deveined, and very finely chopped by hand — do not use a food processor, which produces a rubbery paste - 2 scallions, very finely minced (white and pale green parts) - 1 tablespoon fresh ginger, grated - 1 garlic clove, grated - 1 egg white - 1 tablespoon cornstarch - 1 tablespoon sesame oil - 1 tablespoon soy sauce or tamari - 1 teaspoon sugar - ½ teaspoon white pepper - Pinch of salt

Sesame Coating: - ½ cup white sesame seeds - ¼ cup black sesame seeds (for visual contrast)

Frying: - Neutral oil (peanut, vegetable, or canola) — enough for 2-inch depth in a heavy Dutch oven

Sweet Chili Mayo: - 2 ⅞ oz good-quality mayonnaise (Kewpie preferred for its richness) - 2 tablespoons sweet chili sauce (Thai-style, such as Mae Ploy) - 1 teaspoon sriracha (adjust to heat preference) - 1 teaspoon fresh lime juice - ½ teaspoon toasted sesame oil

Garnish: - Micro cilantro or fresh cilantro leaves - 1 tablespoon black and white sesame seeds - Thin scallion slices (green parts) - Lime wedges

Shrimp Paste: Finely chop the shrimp by hand — the goal is a chunky paste with visible pieces, not a smooth purée. Combine the chopped shrimp with scallions, ginger, garlic, egg white, cornstarch, sesame oil, soy sauce, sugar, white pepper, and salt. Mix until the mixture becomes slightly sticky and cohesive. Do not overmix — overworked shrimp becomes rubbery. (Can be made 4 hours ahead; refrigerate.)

Sweet Chili Mayo: Whisk together mayonnaise, sweet chili sauce, sriracha, lime juice, and sesame oil. Taste and adjust heat. (Can be made 3 days ahead; refrigerate.)

Assembly: Spread a generous layer of shrimp paste (approximately 1 tablespoon) evenly across one side of each bread triangle, leaving a small border at the edges. Press the paste gently so it adheres. Dip the shrimp-covered side into the mixed sesame seeds, pressing gently so the seeds adhere to the paste in an even, generous layer. (Can be assembled 1 hour ahead; keep refrigerated uncovered so the bread does not become soggy.)

Frying: Heat oil in a heavy Dutch oven to 350°F (use a thermometer). Working in batches of 4–5, carefully lower the toasts shrimp-side-down into the oil using a slotted spoon. Fry for 2–3 minutes until the sesame seeds are golden and the shrimp paste is pink and cooked through. Flip carefully and fry 1–2 minutes on the bread side until golden and crisp. Remove to a wire rack. Season lightly with salt.

Service: Arrange on a platter. Drizzle sweet chili mayo in a zigzag pattern over each toast. Scatter sesame seeds, micro cilantro, and scallion slices. Serve with lime wedges.

Serve immediately — the toast loses its crunch within 10 minutes of frying.

The Mimosa Pairing Logic: The shrimp paste's umami richness and the sweet chili mayo's creamy spice call for a mimosa with bright acidity and enough citrus character to cut through the fried elements. A yuzu honey mimosa is the most culturally resonant pairing — the yuzu echoes the Japanese flavor profile directly. A classic orange mimosa or a cucumber mint mimosa provides the refreshing contrast that makes each bite feel lighter. The ginger in the shrimp paste creates a beautiful bridge to elderflower St-Germain mimosas. Avoid very sweet tropical mimosas — the sweet chili mayo already provides sweetness, and additional sweetness will make the dish feel heavy rather than balanced.

Reference Links: - Shrimp toast dim sum history: Serious Eats - Kewpie mayonnaise guide: Japan Centre - Sesame seed varieties: The Spruce Eats - Sustainable shrimp sourcing: Monterey Bay Aquarium Seafood Watch

Make-Ahead: Shrimp paste (4 hours, refrigerated); sweet chili mayo (3 days, refrigerated). Assemble and fry immediately before service — the toast does not reheat well and the shrimp paste loses its texture if assembled too far ahead.

Pro Tips: The shrimp must be hand-chopped — a food processor produces a smooth, rubbery paste with none of the textural interest that characterizes a great shrimp toast. The bread should be slightly stale or lightly dried — fresh, soft bread absorbs too much oil during frying. The sesame seed coating must be generous and pressed firmly into the shrimp paste — a sparse coating produces a pale, unimpressive result. The oil temperature must be maintained at 350°F — too low and the bread absorbs oil; too high and the sesame seeds burn before the shrimp cooks through.