The dipper companion to my delish Honey Butter Chili Garlic Sauce!!! I have eaten these every single day since making them, and I guarantee I shall continue to do so for the foreseeable future. They are SOOOO GOOOOOOD. I did not by any means make these up. Shrimp Toasts are a traditional Cantonese dim sum treat and a half, and I kept my recipe on the traditional side because why mess with a perfectly good thing!
This is actually a wine I’ve bought on multiple occasions but struggle to hang on to long enough to feature it. It’s that good.
Gilvesy Rajnai Rizling (Rhine Riesling) - A beautiful, aromatic, dry Hungarian Rajnai (meaning “Rhine”) Riesling that is just POPPIN’ with all the flavour/aromas and minerals!! It’s by an awesome producer (Gilvesy Winery) from the volcanic Badacsonyi Region. It’s so perfectly crisp, juicy, and refreshing, with such intense fruit and floral notes that you’d think it was sweet! Think fresh-squeezed lemon/lime, tart green apple, ripe white peach, honeysuckle, creamed honey - the list goes on!! It also has that classic Riesling petrol thing that I can’t ever get enough of, and then the MINERALS!! Salty, flinty - just freaking lovely.
Here’s why it works:
With the layers of Asian flavours in this sauce/dipper combo (ginger, garlic, fermented bean paste, chili oil), plus that swicy thing going on, we want a wine that is equally intense in flavour to hold up to it. With that, we want it to have enough acidity to contrast the creamy sauce and fried shrimp toasts. Riesling is perfect here. It has all the flavour to balance the savoury spice, matching honey notes, lovely crisp acidity, and, on top of all that, the salty minerality with the shrimp? SO GOOD.
Time: 15 to 20 minutes
Makes: 8 Shrimp Toasts
Full recipe + printable PDF below!!
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