 Shrimp toasts in Hong Kong | |
| Alternative names | Prawn toast, hatosi |
|---|---|
| Type | Dim sum |
| Course | Snack food |
| Place of origin | Hong Kong |
| Main ingredients | Bread,shrimp |
| Variations | Sesame prawn toast |
Shrimp toast orprawn toast (Chinese:蝦多士;Cantonese Yale:haa dō si) is a Cantonesedim sum dish fromHong Kong. It is made from small triangles ofbread, coated with a paste made from mincedshrimp and cooked bybaking ordeep frying. It is a commonappetizer in Western Chinese cuisine. A common variant in theUnited Kingdom,Australia andIreland issesame prawn toast. This involves sprinklingsesame seeds before thebaking ordeep frying process.
The dish originates fromHong Kong, as an early form offusion cuisine, combining prawn paste, which is very common inHong Kong cuisine, and toast, originating from the West. The dish is calledhaa dō si蝦多士 inCantonese,haa, meaning prawn, anddō si, aloan word from English meaningtoast.[1] The dish's range expanded along with trading routes, making its way toJapan andSoutheast Asia countries likeVietnam andThailand.[2]
The dish was introduced to Japan during theMeiji period through the port ofNagasaki, whose localShippoku cuisine blended the cookery of China, Japan, and the West. InJapanese, shrimp toast is known ashatoshi (Japanese:ハトシ), aloan word from Cantonese. Many Chinese restaurants and shops in Nagasaki'sChinatown still serve this dish. Some also serve a variant made with pork.
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| Shellfish | |
| Other seafood | |
| Processed seafood | |
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