Tim Chin is a professional cook and writer who has contributed to Serious Eats and America’s Test Kitchen. A graduate of The International Culinary Center, Tim has cooked at restaurants in New York and Boston, working at Rouge Tomate, Northern Spy, and BiSq.

Tim Chin

Shrimp toast is all about texture: juicy, succulent shrimp mousse cooked to a just-bouncy consistency, resting on an ultra-crispy, fried layer of fluffy milk bread. It’s crispy, it’s unctuous, it’s savory, and it offers an irresistible cascade of textures and flavors. That’s probably why dim sum restaurants sell shrimp toast in multiples, knowing full well you could never eat just one.Shrimp toast is usually deep fried in triangles to a uniform golden brown. This version is pan fried, but the result is arguably more impressive, showcasing several distinct layers: golden brown toast, fluffy white milk bread, perfectly cooked shrimp, and a crown of perfectly toasted sesame seeds.

Shrimp Toast