Spicy Shrimp Toast

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Here, 2011 F&W Best New Chef Stephanie Izard makes a shrimp mousse flavored with spicy sambal oelek; bright, tangy preserved lemon; and Shaoxing rice wine, and spreads it on white bread.

Stephanie Izard

Updated on August 2, 2023

Tested by

Food & Wine Test Kitchen

Shrimp Toast — Photo: Photo by Antonis Achilleos / Prop Styling by Christina Daley / Food Styling by Emily Nabors Hall

Active Time:

50 mins

Total Time:

50 mins

Yield:

6 servings

Shrimp toast has become a staple in American Chinese restaurants and is a fun snack to make at home.

Note from the Food & Wine Test Kitchen

When it fries, the mousse will puff and become a reddish-brown color. Izard keeps some of the shrimp in larger pieces to add textural interest to each bite; they also let you see when the shrimp toast is fully cooked (look for the pieces to be opaque).

Make ahead

Both the shrimp mousse and the aïoli served with the finished shrimp toast can be made a few hours in advance and refrigerated until you are ready to fry.

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Ingredients

Shrimp Mousse

1 pound jumbo (21-25 count) raw peeled, deveined shrimp, divided
2 large egg whites
2 tablespoons sambal oelek
1 1/2 tablespoons Shaoxing rice wine or dry sherry
1 1/2 tablespoons tamari
1 1/2 tablespoons fish sauce
1 1/2 tablespoons heavy whipping cream
1 tablespoon minced preserved lemon peel
1 teaspoon toasted sesame oil
1/2 teaspoon granulated sugar
1/2 teaspoon kosher salt, plus more to taste
Neutral cooking oil (such as canola oil), for frying

Aïoli

1 cup mayonnaise
1 1/2 teaspoons fish sauce
1 teaspoon sambal oelek
1/2 teaspoon toasted sesame oil

Shrimp Toasts

8 (1/2-inch-thick) slices good-quality white bread
1/2 cup (4 ounces) unsalted butter
3 tablespoons roughly chopped fresh cilantro
3 tablespoons thinly sliced scallion greens (from 3 scallions)

Directions

Prepare the Shrimp Mousse

Cut 1/3 of the shrimp into 1/4-inch-thick slices; place in a small bowl, cover, and place in refrigerator. Place egg whites, sambal oelek, wine, tamari, fish sauce, cream, preserved lemon peel, sesame oil, sugar, salt, and remaining 2/3 shrimp in a food processor. Process until smooth, about 30 seconds. Transfer mixture to a medium bowl; fold in reserved sliced shrimp.
Heat a bit of cooking oil in a small skillet over medium-high. Add about 2 teaspoons mousse mixture; cook until puffed and lightly browned, about 1 minute per side. Taste cooked mousse to check for seasoning level; season remaining uncooked mousse in bowl with additional salt to taste.

Prepare the aïoli

Whisk together mayonnaise, fish sauce, sambal oelek, and sesame oil in a small bowl until combined. Place in refrigerator until ready to use.

Prepare the Shrimp Toasts

Spread Shrimp Mousse evenly into a 1/2-inch-thick layer on 1 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. Place 2 bread slices, mousse side down, in skillet. Cook, checking doneness by lifting with a spatula, until mousse puffs, is reddish-brown, and feels firm, 4 to 5 minutes. Turn toasts over, and cook until bread is golden brown, about 2 minutes. Transfer cooked Shrimp Toasts to a plate. Repeat process 3 times with remaining butter and bread slices. Slice each Shrimp Toast evenly into 3 strips. Drizzle with Aïoli to taste, and sprinkle evenly with cilantro and scallions. Serve hot alongside remaining Aïoli.