Name: Spicy Shrimp Toast
Ingredients: 1 pound jumbo (21-25 count) raw peeled, deveined shrimp, divided; 2 large egg whites; 2 tablespoons sambal oelek; 1.5 tablespoons Shaoxing rice wine or dry sherry; 1.5 tablespoons tamari; 1.5 tablespoons fish sauce; 1.5 tablespoons heavy whipping cream; 1 tablespoon minced preserved lemon peel; 1 teaspoon toasted sesame oil; 0.5 teaspoon granulated sugar; 0.5 teaspoon kosher salt, plus more to taste; Neutral cooking oil (such as canola oil), for frying; 1 cup mayonnaise; 1.5 teaspoon fish sauce; 1 teaspoon sambal oelek; 0.5 teaspoon toasted sesame oil; 8 (1/2-inch-thick) slices good-quality white bread; 0.5 cup (4 ounces) unsalted butter; 3 tablespoons roughly chopped fresh cilantro; 3 tablespoons thinly sliced scallion greens (from 3 scallions)

Ingredients

1 pound jumbo (21-25 count) raw peeled, deveined shrimp, divided
2 large egg whites
2 tablespoons sambal oelek
1.5 tablespoons Shaoxing rice wine or dry sherry
1.5 tablespoons tamari
1.5 tablespoons fish sauce
1.5 tablespoons heavy whipping cream
1 tablespoon minced preserved lemon peel
1 teaspoon toasted sesame oil
0.5 teaspoon granulated sugar
0.5 teaspoon kosher salt, plus more to taste
Neutral cooking oil (such as canola oil), for frying
1 cup mayonnaise
1.5 teaspoon fish sauce
1 teaspoon sambal oelek
0.5 teaspoon toasted sesame oil
8 (1/2-inch-thick) slices good-quality white bread
0.5 cup (4 ounces) unsalted butter
3 tablespoons roughly chopped fresh cilantro
3 tablespoons thinly sliced scallion greens (from 3 scallions)

Steps

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 aioli: 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 aioli to taste, and sprinkle evenly with cilantro and scallions. Serve hot alongside remaining aioli.