Shrimp Toasts with Scal­lion-Chile Sauce

Food & Wine - - RECIPES -


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.

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