This supersavory party appetizer features pureed shrimp and crunchy seasame seeds, giving guests a uniquely textured bite they'll be sure to revisit throughout the evening.  Fast Hors d'Oeuvres

Chef Ming Tsai
Ming Tsai
September 2011

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Credit: © David Malosh

Recipe Summary

Yield:
Makes 32 toasts
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a food processor, puree the shrimp with the egg until smooth. Add the butter, truffle oil, 1 1/2 teaspoons of salt and 1/4 teaspoon of white pepper and pulse until smooth with small bits of butter remaining. Stir in the jicama and the 1/2 cup of scallions.

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  • SpIn a large nonstick skillet, heat 1/8 inch of oil until shimmering. Spread 1/4 cup of the shrimp mousse on each slice of bread and sprinkle with sesame seeds. In batches, add the bread to the skillet, mousse side down, and cook over moderate heat until golden brown, about 2 minutes. Using a spatula, turn the toasts and cook until golden brown, about 1 minute. Transfer the toasts to paper towels to drain. Cut the toasts into quarters on the diagonal. Sprinkle the remaining 2 tablespoons of scallions on top and serve.

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