Recipe courtesy of Ming Tsai

Shrimp Toast with Pineapple-Sambal Salsa

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I love this shrimp toast recipe because it’s simple, flavorful and you can make most of it ahead of time, which is always a win in my book. It’s actually one of the first true recipes I remember learning. Growing up, I have great memories of learning how to make the shrimp mousse as a filling for dumplings or putting it on toast for this recipe. Years later when I trained in France, I picked up a few other techniques to make the mousse even lighter and airier. It’s such an impressive yet simple recipe and can be used in many applications. Crunchy, salty and packs a punch of heat and sweetness from the salsa. What’s better than that?
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  • Level: Easy
  • Total: 55 min
  • Active: 55 min
  • Yield: 4 to 6 servings
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Ingredients

Shrimp Mousse:

Shrimp Toast:

Directions

  1. For the shrimp mousse: In a food processor, add the shrimp and eggs and blend until almost smooth. Add the butter and season with salt and pepper. Pulse until the butter is incorporated, but still visible in small pieces. Gently fold in the ginger and scallions.
  2. Test a small piece for flavor by sauteing 1 teaspoon in a small nonstick skillet with oil until the mousse is bright pink and cooked through, 2 to 3 minutes, or microwaving until bright pink and cooked through, 1 to 2 minutes.  
  3. Place the uncooked mousse in an airtight container, cover and refrigerate for up to 2 days. Makes 4 cups. 
  4. For the shrimp toast: In a large saute pan, heat 2 to 3 tablespoons oil, or enough to generously coat the pan, over medium-high heat. 
  5. Reserve 2 to 3 tablespoons of the scallion greens for garnish. On a plate, gently combine the remaining scallions and sesame seeds.  
  6. Spread 1/4-inch layer of the shrimp mousse on each slice of the bread and sprinkle on the scallion and sesame seed mixture.  
  7. Carefully place 1 or 2 shrimp toasts in the saute pan, mousse-side down and cook until golden brown, 2 to 3 minutes per side. Transfer to a paper towel-lined plate, drain well and cut diagonally. Repeat with the remaining shrimp toasts. 
  8. In a small bowl, combine the pineapple with the sambal oelek. Start with the 2 teaspoons of sambal oelek and add more as you’d like until you’ve reached the desired heat level you like.  
  9. On a platter, align the triangles and garnish with the pineapple-sambal salsa and remaining 2 to 3 tablespoons of scallion greens to serve. 

Cook’s Note

When making the mousse, I encourage you to use smaller shrimp here such as a 51-60 count shrimp. In fact, I’d go so far as to say don’t use U-15 jumbo shrimp in this recipe because you are pureeing it into a mousse. It would be a shame not to eat those whole! Another trick with this mousse is buying frozen shrimp. A lot of stores have peeled and deveined shrimp in the freezer aisle that is often of similar quality to what you could get at the seafood counter.

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