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Monday, December 7

Shrimp toast with scallion-chili sauce

Total: 35 minutes; Makes 4 dozen toasts

Shrimp, large, shelled & deveined

8 ounces


1 large

Salt, kosher

1 teaspoon

Butter, unsalted, cold, cut into cubes

2 tablespoons

Sesame seeds, toasted

2 teaspoons +

1 ½ teaspoons

Bread, white, crusts removed

6 slices

Oil, canola

For frying

Scallion, finely chopped

½ +

Soy sauce

1 tablespoon

Vinegar, rice

1 tablespoon

Sambal oelek sauce

1 ½ teaspoons

  1. Combine the shrimp, egg, and salt in a food processor; process until smooth, about 15 seconds, stopping to scrape down the sides as needed. 
  2. Add butter and 2-teaspoons sesame seeds, and pulse until smooth with flecks of butter remaining, about 7 pulses. 
  3. Spread ¼-cup shrimp mousse on each bread slice. 
  4. Pour oil to a depth of 1/8 inch in a large nonstick skillet; heat over medium until shimmering. 
  5. Working in batches, add bread slices, mousse-side down, and cook until lightly browned, about 2 minutes. 
  6. Flip the toasts; cook until browned and mousse is firm to touch, about 1 minute. 
  7. Transfer to a paper towel lined plate to drain. 
  8. Stir together 1 ½-teaspoons scallions, soy sauce, vinegar, samba oelek, and remaining 1 ½-teaspoons sesame seeds in a small bowl. 
  9. Cut each toast into eight triangles; transfer to a platter or board. 
  10. Garnish with slice scallions; serve soy sauce mixture with toasts. 
Recipe from Food & Wine Holiday Recipes.

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