This crunchy party appetizer from 2021 F&W Best New Chef Lucas Sin, of Junzi Kitchen and Nice Day in New York City, is inspired by classic Chinese shrimp toast. Here, Sin combines calamari and shrimp for the toast topper; a quick blitz in the food processor yields a tasty mixture that fries up perfectly crisp. Haw flakes, Chinese sweets made from the fruit of Chinese hawthorn, are a sweet and tangy snack usually served to guests with tea or as a treat for children; here, Sin uses them to flavor a dipping sauce for the toasts. The sauce can be used immediately, but Lucas recommends refrigerating it overnight for the best flavor. For a store-bought alternative, Sin recommends Mae Ploy Sweet Chili Sauce.