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Spicy Shrimp Toast- NYT Food



Shrimp toast has become a staple in American Chinese restaurants, and is a fun snack to make at home. Here, 2011 F&W Best New Chef Stephanie Izard makes a shrimp mousse flavored with spicy sambal oelek; bright, tangy preserved lemon; and Shaoxing rice wine, and spreads it on white bread. When it fries, the mousse will puff and become a reddish-brown color. Izard keeps some of the shrimp in larger pieces to add textural interest to each bite; they also let you see when the shrimp toast is fully cooked (look for the pieces to be opaque). Both the shrimp mousse and the Aïoli served with the finished Shrimp Toasts can be made a few hours in advance and refrigerated until you are ready to fry.

Shrimp Toast
Active Time:
50 mins
Total Time:
50 mins


Shrimp Mousse

  • 1 pound jumbo (21-25 count) raw peeled, deveined shrimp, divided

  • 2 large egg whites

  • 2 tablespoons sambal oelek

  • 1 ½ tablespoons Shaoxing rice wine or dry sherry

  • 1 ½ tablespoons tamari

  • 1 ½ tablespoons fish sauce

  • 1 ½ tablespoons heavy whipping cream

  • 1 tablespoon minced preserved lemon peel

  • 1 teaspoon toasted sesame oil

  • ½ teaspoon granulated sugar

  • ½ teaspoon kosher salt, plus more to taste

  • Neutral cooking oil (such as canola oil), for frying


  • 1 cup mayonnaise

  • 1 ½ teaspoon fish sauce

  • 1 teaspoon sambal oelek

  • ½ teaspoon toasted sesame oil

Shrimp Toasts

  • 8 (1/2-inch-thick) slices good-quality white bread

  • ½ cup (4 ounces) unsalted butter

  • 3 tablespoons roughly chopped fresh cilantro

  • 3 tablespoons thinly sliced scallion greens (from 3 scallions)


Prepare the Shrimp Mousse:

  1. Cut one-third of the shrimp into 1/4-inch-thick slices; place in a small bowl, cover, and place in refrigerator. Place egg whites, sambal oelek, wine, tamari, fish sauce, cream, preserved lemon peel, sesame oil, sugar, salt, and remaining two-thirds shrimp in a food processor. Process until smooth, about 30 seconds. Transfer mixture to a medium bowl; fold in reserved sliced shrimp.

  2. Heat a bit of cooking oil in a small skillet over medium-high. Add about 2 teaspoons mousse mixture; cook until puffed and lightly browned, about 1 minute per side. Taste cooked mousse to check for seasoning level; season remaining uncooked mousse in bowl with additional salt to taste.

Prepare the Aïoli:

  1. Whisk together mayonnaise, fish sauce, sambal oelek, and sesame oil in a small bowl until combined. Place in refrigerator until ready to use.

Prepare the Shrimp Toasts:

  1. Spread Shrimp Mousse evenly into a 1/2-inch-thick layer on 1 side of each bread slice (about 1/4 cup per slice). Melt 2 tablespoons butter in a large griddle or nonstick skillet over medium-high. Place 2 bread slices, mousse side down, in skillet. Cook, checking doneness by lifting with a spatula, until mousse puffs, is reddish-brown, and feels firm, 4 to 5 minutes. Turn toasts over, and cook until bread is golden brown, about 2 minutes. Transfer cooked Shrimp Toasts to a plate. Repeat process 3 times with remaining butter and bread slices. Slice each Shrimp Toast evenly into 3 strips. Drizzle with Aïoli to taste, and sprinkle evenly with cilantro and scallions. Serve hot alongside remaining Aïoli.


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