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Khanom Pang Tod (Shrimp Toast)

BY The Editors

PUBLISHED March 5, 2026

It’s impossible to deny the appeal of fried bread, especially when the bread has a generous smear of shrimp on it. My mom introduced this dish to International Market back in the eighties, mixing pork with imitation crab before battering the entire thing in egg and deep-frying it. The dish is inspired by the Chinese takeout classic and also references the popular Thai snack khanom pang na moo, a similar fried bread appetizer that uses ground pork instead of imitation crab. I’ve since made my own adaptations to my mom’s earlier version by swapping the imitation crab for shrimp and including water chestnuts for added crunch. – Arnold Myint

 

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Khanom Pang Tod (Shrimp Toast)

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Makes 4 pieces 1x

Scale

Ingredients

  • 8 ounces (225 g) large shrimp, shelled and deveined
  • 1/2 cup (58 g) chopped celery
  • 1/2 cup (55 g) chopped white onion
  • 1/2 cup (56 g) water chestnuts, roughly chopped
  • 1 tablespoon oyster sauce
  • 1/2 teaspoon garlic powder
  • 1 teaspoon sugar
  • 1/2 teaspoon ground white pepper
  • 1 teaspoon Magic Powder (aka Asian chicken bouillon)
  • 2 tablespoons rice flour
  • 4 bread slices, such as baguette or Texas toast
  • 1 to 2 tablespoons neutral oil, such as sunflower

For serving:

Instructions

  1. Pulse the shrimp in a food processor until it has a texture resembling ground beef. Add the celery, onion, water chestnuts, oyster sauce, garlic powder, sugar, white pepper, magic powder, and rice flour and pulse until evenly combined, being cautious not to overprocess the mixture to smooth (texture and chunks are a good thing).
  2. Evenly spread 1/2 cup (60 g) of the shrimp mixture on one side of a slice of bread, about 1/4-inch (6 mm) thick. Repeat with the remaining slices and refrigerate for 15 minutes to set.
  3. Meanwhile, preheat the oven to 350°F (175°C).
  4. Add enough oil to a large skillet to coat the bottom and heat over medium heat. Gently place the toast mixture-side down into the oil (work in batches if necessary) and cook until lightly golden underneath, about 1 minute. Using a flat spatula, carefully flip the toast and cook until golden brown and crispy on the other side, about another 30 seconds.
  5. Remove the toast slices from the skillet and transfer to a baking pan, shrimp sides up. Bake until cooked through and crisp on top, 1 to 2 minutes.
  6. To serve: Transfer to a platter and serve warm topped with sesame seeds and sides of sweet and sour sauce and cucumber achaar.

— Family Thai: Bringing the Flavors of Thailand Home

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