Introduction 📜
Calamari Toast with Sweet Hawthorn Sauce is a playful, flavorful spin on the classic shrimp toast, bringing together crispy fried bread, a tender seafood blend, and a tangy homemade dipping sauce. This appetizer is inspired by traditional Chinese flavors and street food textures, with squid and shrimp blended into a light, savory paste, then pan-fried to golden perfection. It’s ideal for festive gatherings or as a sophisticated small bite with a twist.
Nutrition Information 🧬
Calories: 265
Protein: 14g
Carbohydrates: 22g
Fat: 14g
Sodium: 560mg
Fiber: 2g
Quick Facts 📊
Cuisine: Chinese-Inspired
Prep Time: 30 min
Cook Time: 30 min
Servings: 10
Difficulty: ⭐⭐⭐
Storage and Reheating Tips ♻️
Refrigeration: Store toasts and sauce separately in airtight containers for up to 2 days.
Freezing: Not recommended due to bread texture.
Reheating: Reheat toasts in a 350°F oven for 10 minutes; serve sauce at room temperature.
Serving Suggestions 🍽️
Serve these toasts as an appetizer with chopsticks or skewers for easy grabbing. Pair with a chilled cucumber salad or Asian slaw. For drinks, offer chilled tea or sparkling water with lemon.
Recipe Origins 📜
Inspired by classic Chinese shrimp toast, this version is crafted by Chef Lucas Sin of New York City. It combines street food traditions with refined culinary techniques, using squid and shrimp for a lighter, seafood-forward twist. The hawthorn dipping sauce brings a nostalgic sweetness rooted in childhood snacks from Chinese tea culture.
Common Mistakes ❌
Skipping the test fry: Always taste and adjust seasoning before frying the full batch.
Over-processing the seafood paste: Pulse just until combined to retain some texture.
Crowding the pan: Fry in small batches to maintain oil temperature and crispiness.
Recipe Variations 🔄
Gluten-Free Option: Use gluten-free white bread and ensure sauces are certified gluten-free.
Low-Carb Option: Use thin-sliced tofu or low-carb bread alternative instead of toast.
Spicy Version: Add chopped fresh chile or chili flakes to the seafood paste for extra heat.
Frequently Asked Questions 🔍
Can I make the sauce ahead of time?
Yes, it keeps well in the fridge for up to 3 days and improves in flavor overnight.
Can I substitute the haw flakes?
Use pomegranate molasses or tamarind paste for a similarly tangy-sweet profile.
Can I air-fry the toasts?
Yes, cook at 400°F for 8–10 minutes, flipping halfway, until golden and crisp.
What can I use instead of squid?
Use only shrimp or a mix of shrimp and firm white fish like cod or pollock.
Ingredients
- For the Sauce
- 2 cups water
- 1/4 cup ketchup
- 1/4 cup plum sauce
- 2 tablespoons rice vinegar
- 3 rolls haw flakes (about 0.3 oz total)
- 5 dried hibiscus flowers
- For the Toast
- 8 ounces cleaned squid (tubes and tentacles), rinsed
- 8 ounces raw shrimp, peeled and deveined, divided
- 1/4 cup potato starch
- 1 large egg white
- 2 tablespoons neutral vegetable oil
- 1 1/2 tablespoons granulated sugar
- 1 tablespoon kosher salt, plus more to taste
- 1 tablespoon minced fresh ginger
- 1 tablespoon minced garlic
- 1 teaspoon toasted sesame oil
- 1 teaspoon ground white pepper, plus more to taste
- 1/4 cup minced fresh Chinese chives
- 10 slices white sandwich bread (crusts removed)
- 1/2 cup plus 2 tablespoons toasted sesame seeds
- Vegetable oil, for frying
Instructions
Step 1 To make the sauce, combine water, ketchup, plum sauce, rice vinegar, haw flakes, and dried hibiscus in a medium saucepan. Bring to a boil over medium heat, then simmer for 25 minutes, stirring occasionally, until reduced by one-third and slightly thickened. Strain and set aside.
Step 2 In a food processor, blend squid, 5 ounces of shrimp, potato starch, egg white, oil, sugar, salt, ginger, garlic, sesame oil, and white pepper until just combined into a paste (about 10 pulses). Transfer to a bowl.
Step 3 Finely chop the remaining shrimp and fold into the seafood paste with minced chives. Refrigerate until ready to use.
Step 4 Pour oil into a skillet or Dutch oven to 1/4-inch depth and heat to 350°F. To test seasoning, fry a teaspoon of the mixture until internal temperature reaches 145°F. Taste and adjust salt or pepper if needed.
Step 5 Spread about 1/4 cup of the seafood mixture on one side of each bread slice. Press sesame seeds into the seafood side of each slice. Cut each into 4 triangles.
Step 6 Working in batches, fry toasts sesame-side down for 2 minutes, flip, and cook for another 1–2 minutes until golden and crispy. Drain on a wire rack and let cool for 5 minutes. Serve with the sweet hawthorn dipping sauce.
