Spicy Shrimp Toast Sambal Lemon

Spicy shrimp toast brings together a savory seafood mousse and crispy bread in the ultimate hot appetizer This recipe blends sambal oelek preserved lemon and Shaoxing rice wine for a punchy bold topping that transforms simple toast into something really special It is ideal for a fun dinner party starter or an impressive snack when you crave a fusion of textures and flavors

The first time I made this I was surprised by how quickly it disappeared My sister now requests it every time she visits because the flavors hit all the right notes

Ingredients

• Jumbo raw shrimp: Choose the freshest shrimp you can find for the best mousse texture
• Egg whites: These create a light fluffy mousse and help bind the mix
• Sambal oelek: Brings heat and depth use a high quality brand for clean flavors
• Shaoxing rice wine or dry sherry: Either adds aromatic complexity to the mousse
• Tamari: Enhances umami and keeps the dish gluten free if you choose gluten free tamari
• Fish sauce: Adds salty richness seek out a high quality Southeast Asian brand
• Heavy whipping cream: Lends creaminess for a velvety texture
• Preserved lemon peel: Brings tangy brightness always use well rinsed preserved lemon
• Toasted sesame oil: Delivers earthy nutty notes a little goes a long way
• Granulated sugar: Small amount to balance salty and spicy notes
• Kosher salt: For seasoning use fine pure salt for best results
• Neutral cooking oil: This is used for frying opt for canola or grapeseed for clean flavor
• Mayonnaise: For the aïoli choose a creamy full fat mayonnaise
• Unsalted butter: Melts for golden crisp browning on the bread
• White bread: Good quality with a dense crumb holds the mousse well
• Fresh cilantro: Use for garnish brightening each bite pick crisp fresh bunches
• Scallion greens: Also for garnish and color select firm scallions with fresh green tops

Step-by-Step Instructions

Prepare the Shrimp Mousse:

Start by cutting a third of your shrimp into quarter inch slices Set these aside chilled This adds bite to the mousse In a food processor add the remaining shrimp egg whites sambal oelek rice wine tamari fish sauce cream preserved lemon sesame oil sugar and salt Blend until perfectly smooth then fold in your reserved sliced shrimp to create layers of texture

Test and Season the Mousse:

Heat a touch of oil in a skillet over medium high Spoon in two teaspoons of mousse Cook about one minute per side until puffed and browned Taste to check seasoning Adjust the main bowl of mousse with more salt if needed

Prepare the aïoli:

Mix mayonnaise fish sauce sambal oelek and sesame oil together in a small bowl until smooth and uniform Chill until ready for drizzling

Make the Shrimp Toasts:

Spread a generous half inch layer of shrimp mousse onto one side of each bread slice about a quarter cup each Melt butter in a griddle or skillet over medium high Lay toasts mousse side down and cook four to five minutes until the mousse is reddish brown and set Flip and brown the bread for about two minutes more Repeat in batches adding more butter as needed After cooling slightly slice into strips for easy eating

Garnish and Serve:

Arrange toasts on a platter Drizzle with aïoli scatter with cilantro and scallion greens Serve immediately while hot with extra aïoli on the side

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I have always loved how a hint of preserved lemon transforms the whole dish Its brightness lifts the richness of the shrimp mousse and brings back memories of family vacations by the sea My mother once tried this with homemade bread and it was an instant hit at our picnic

Storage Tips

Leftover shrimp toast rarely lasts but if you have some cool it completely before storing Place in an airtight container and refrigerate up to one day Reheat in a skillet to crisp up again The aïoli keeps for about three days in the fridge

Ingredient Substitutions

If you cannot find preserved lemon a dot of lemon zest and a pinch of salt can stand in well For a milder heat swap sambal oelek with sriracha or a mild chili paste Gluten free bread works well if you need to adapt for dietary needs

Serving Suggestions

Serve shrimp toast with a crunchy Asian style slaw or a tangy cucumber salad for balance If you want to stretch the recipe serve as finger food alongside other dim sum favorites at a party

Cultural Context

Shrimp toast originally came from Hong Kong tea houses and became popular in American Chinese restaurants The blend of seafood mousse fried bread and spicy toppings reflects centuries of culinary adaptation and creativity

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Recipe FAQs

→ What makes the shrimp mousse light and airy?

Whipping egg whites into the shrimp mixture helps aerate the mousse, resulting in a delicate, puffy texture.

→ Can I substitute Shaoxing rice wine?

Dry sherry works well as a substitute, providing a similarly nuanced flavor without overpowering the shrimp.

→ How do I prevent the toasts from becoming soggy?

Use firm, quality white bread and griddle the mousse side well until golden and set, which keeps the interior crisp.

→ Is sambal oelek very spicy?

Sambal oelek adds moderate heat. Adjust the amount for a milder or spicier finish to suit your preference.

→ Can I prepare the components ahead?

The mousse and aïoli can be made several hours early. Assemble and cook toasts just before serving for best texture.