Shrimp Toasts with Scallion-Chile Sauce
TOTAL 35 MIN; MAKES 4 DOZEN TOASTS
The secret to this dim sum favorite is a shrimp mousse that comes together quickly in a food processor. 8 oz. peeled and deveined raw large shrimp 1 large egg 1 tsp. kosher salt 2 Tbsp. cold unsalted butter, cubed 31/2 tsp. toasted sesame seeds, divided 6 (3/4-oz.) white bread slices (such as Pepperidge Farm White Sandwich Bread), crusts removed Canola oil, for frying 1/2 scallion, finely chopped 1 Tbsp. soy sauce 1 Tbsp. rice vinegar 11/2 tsp. sambal oelek Thinly sliced scallion, for garnish
1. Combine shrimp, egg, and salt in a food processor; process until smooth, about 15 seconds, stopping to scrape down sides as needed. Add butter and 2 teaspoons sesame seeds; pulse until smooth with flecks of butter remaining, about 7 times. Spread 1/4 cup shrimp mousse on each bread slice.
2. Pour oil into a large nonstick skillet to a depth of 1/8 inch; heat over medium until shimmering, about 3 minutes and 30 seconds. Working in batches, add bread slices, mousse side down; cook until lightly browned, about 2 minutes. Flip toasts; cook until browned and mousse is firm to the touch, about 1 minute. Transfer to paper towels to drain.
3. Stir together chopped scallion, soy sauce, vinegar, sambal oelek, and remaining 11/2 teaspoons sesame seeds in a small bowl. Cut each toast into 8 triangles; transfer to a platter or board. Serve soy sauce mixture with toasts. Garnish toasts with sliced scallion, and serve.
MAKE AHEAD Store uncooked shrimp mousse in an airtight container up to 2 days. Let stand at room temperature 30 minutes before spreading on bread slices in step 1.