Shrimp Pork Toast Recipe

Pat shrimp dry with paper towels, then roughly chop into small 1/4–1/2 inch pieces. Set aside.

Finely mince shallot and garlic. Thinly slice scallions, keeping whites and greens separate. Chop cilantro and beat the egg lightly.

Preheat oven to 375°F (190°C) if you plan to finish toast in oven, or plan for a skillet/toaster oven for toasting.

Combine proteins

In a medium bowl, add chopped shrimp and ground pork.

Add minced shallot, garlic, the white parts of the scallions, chopped cilantro (reserve some leaves for garnish), beaten egg, cornstarch, soy sauce, sesame oil, kosher salt, and black pepper.

Use a fork or your hands to mix thoroughly until mixture becomes slightly sticky and holds together when pressed. Taste a small cooked pinch in a skillet to check seasoning and adjust salt/pepper if needed.

Heat a large nonstick skillet over medium heat and add the neutral oil. Spoon or press about 2 tablespoons of the shrimp-pork mixture onto the skillet per piece to form small patties (you should get about 12–16 small patties). Flatten slightly so they cook evenly.

Cook patties 2–3 minutes per side until golden brown and cooked through (internal temp for pork 160°F/71°C and shrimp opaque). Work in batches to avoid crowding. Transfer cooked patties to a paper towel–lined plate.

While patties cook, mix softened butter with grated garlic and a pinch of salt. Spread a thin even layer on one side of each Texas toast slice. If using, sprinkle grated Parmesan lightly over the buttered side.

Toast buttered bread in a hot skillet, toaster oven, or under broiler until golden and crisp, about 2–3 minutes per side in a skillet or 3–4 minutes under broiler (watch closely). Keep warm.

In a small saucepan over low heat, combine apricot preserves, chili garlic sauce, rice vinegar, and water. Stir until the preserves melt and the mixture becomes saucy, about 2–3 minutes. If mixture is too thick, add up to 1 tablespoon more water.

Taste and adjust heat by adding more chili sauce or red pepper flakes. Keep warm on the lowest heat or remove from heat and rewarm briefly before serving.

Place a slice of toasted Texas toast on a serving plate, saucing side up optionally (you can brush a thin layer of glaze on the toast first).

Arrange 2–3 shrimp-pork patties on each toast slice (depending on size), then brush or drizzle the apricot-chili glaze generously over the patties.

Scatter reserved scallion greens and cilantro leaves over the glazed patties. Serve with lime wedges on the side to squeeze over just before eating.