Spicy Shrimp Toast Sambal Lemon (Print Version)
Piquant shrimp mousse and zesty aïoli elevate this golden crisp toast, perfect for sharing at gatherings.
# Ingredients:
→ Shrimp Mousse
01 -
1 pound jumbo (21-25 count) raw peeled, deveined shrimp, divided
02 -
2 large egg whites
03 -
2 tablespoons sambal oelek
04 -
1 1/2 tablespoons Shaoxing rice wine or dry sherry
05 -
1 1/2 tablespoons tamari
06 -
1 1/2 tablespoons fish sauce
07 -
1 1/2 tablespoons heavy whipping cream
08 -
1 tablespoon minced preserved lemon peel
09 -
1 teaspoon toasted sesame oil
10 -
1/2 teaspoon granulated sugar
11 -
1/2 teaspoon kosher salt, plus more to taste
12 -
Neutral cooking oil (such as canola oil), for frying
→ Aïoli
13 -
1 cup mayonnaise
14 -
1 1/2 teaspoons fish sauce
15 -
1 teaspoon sambal oelek
16 -
1/2 teaspoon toasted sesame oil
→ Shrimp Toasts
17 -
8 slices white bread (1/2-inch-thick, good-quality)
18 -
1/2 cup (4 ounces) unsalted butter
19 -
3 tablespoons roughly chopped fresh cilantro
20 -
3 tablespoons thinly sliced scallion greens (from 3 scallions)
# Steps:
01 -
Cut 1/3 of the shrimp into 1/4-inch-thick slices and place in a small bowl. Refrigerate. Place egg whites, sambal oelek, wine, tamari, fish sauce, cream, preserved lemon peel, sesame oil, sugar, salt, and remaining shrimp in a food processor. Process until smooth, about 30 seconds. Transfer to a medium bowl and fold in the reserved sliced shrimp. Heat some cooking oil in a small skillet over medium-high heat. Cook about 2 teaspoons of mousse mixture until puffed and lightly browned, about 1 minute per side. Taste for seasoning and adjust salt as needed.
02 -
Whisk mayonnaise, fish sauce, sambal oelek, and sesame oil in a small bowl until combined. Refrigerate until ready to use.
03 -
Spread shrimp mousse evenly into a 1/2-inch-thick layer on one 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 heat. Place 2 bread slices, mousse-side down, into the skillet. Cook until the mousse puffs, turns reddish-brown, and feels firm, about 4 to 5 minutes. Flip the toasts and cook the other side until golden brown, about 2 minutes. Transfer to a plate. Repeat with remaining butter and bread. Slice each toast into 3 strips. Drizzle with aïoli and sprinkle cilantro and scallions on top. Serve hot with remaining aïoli.