I’m listing here the two variations of Shrimp Toast that I know and have made.

The first recipe is the shrimp toasts style from Saigon, and the one which Mom made back in 1977 at Saigon Restaurant in San Diego. This version can be baked, but I think it comes out drier than if deep-fried.

• 1 lb raw medium shrimp, shelled, deveined, finely chopped
• 4 white parts of the green onions, finely chopped
• 1 egg white , beaten
• 1 t cornstarch
• 1/2 t salt
• 1/2 t sugar
• 2 cloves garlic, finely chopped
• Dash of white pepper

Next recipe is the modified version that does better when baked. I prefer this one; maybe my taste has been americanized over the years, which is certainly not a bad thing. And it was so delicious and sinful with Texan Garlic toasts instead of baguettes!

• 1 lb raw medium shrimp, shelled, deveined, chopped
• ⅓ lb of imitation crab (which is really some sort of fish). Chopped up
• 4 white parts of the green onions, finely chopped
• ½ cup of store-bought mayonnaise
• ½  cup of Mexican-style shredded cheese
• Sprinkle of garlic powder (1 tsp)
• egg white to fluff up the filling
• ½ tsp salt
• ½ tsp sugar
• Dash of pepper
  

Directions:

1. Oven set to Airfry and preheated to 400 deg.
2. Mix shrimp and rest of ingredients well. You can use the food processor, but I like the finishing look of chopped shrimp more. Let it rest in fridge for 15 min.
3. If using French baguette: Cut in diagonal slices, less than 1/2-in thick. Spread one side with butter, then add shrimp mixture to the other side, covering the slice completely. Place the butter side downward on the tray, shrimp side up.
4. If using Texas garlic toasts (my preference as of 8/31/2024): These can be found in frozen section at any grocery store. They come 8 buttered slices in the box. Spread shrimp mixture on one side. Plan for one slice per guest.
5. Airfry in pre-heated oven for 10-15 minutes.