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Shrimp Toast

shrimp toast

By Chef-Owner at Nota Bene, David Lee

I was born in Hertfordshire, UK, but i also spent a lot of my younger years with my family in Mauritius.

David Lee

David Lee

In England, when people come around for a visit in the afternoon, you always give them a snack—tea, some digestives, maybe some tea sandwiches. In Mauritius, it’s a little different. You give them a snack—but it’s always deep-fried. Everyone always has a lot of leftover fish in the fridge. If you’re lucky, maybe some shrimp, too. So this is a typical afternoon snack there, and always a great way to use up leftover fish and shrimp.

– David Lee


  • 250 mL (1 cup) white shrimp meat
  • 125 mL (½ cup) white fish fillet, skin removed
  • 1 tbsp chopped coriander leaves
  • 1 tsp minced ginger
  • 1 clove garlic, crushed
  • 4 fresh kaffir lime leaves
  • ½ Thai red chilli, minced
  • ½ tsp minced lemon grass
  • 1 egg white
  • 4 slices of white bread
  • 2 tbsp white sesame seeds
  • Sea salt

Unexpected drop-ins

  1. Preheat deep-fryer to 180°C (350°F).
  2. Pass shrimp, fish, coriander, ginger, garlic, lime leaves, chili and lemon grass together through a meat grinder fitted with a medium blade.
  3. Transfer mixture to the bowl of a food processor and pulse for 10 seconds.
  4. Add egg white and pulse again, until mixture becomes a paste—about 10 seconds.
  5. Divide the mixture between the four slices of bread, spread to cover, and sprinkle with sesame seeds.
  6. Deepfry until golden brown—about one minute.
  7. Drain briefly and serve hot, or at room temperature.
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