Recipes Appetizers Shrimp Toasts with Scallion-Chile Sauce 5.0 (1) Add your rating & review The secret to this semi-traditional dim sum favorite is a butter-studded shrimp mousse that comes together quickly in a food processor with just five ingredients. By Justin Chapple Justin Chapple Facebook Instagram Twitter Justin Chapple is a chef, recipe developer, food writer, video host, and cookbook author. In addition, he is the culinary director-at-large of Food & Wine and host of their video series, Mad Genius Tips, for which he was nominated twice for a prestigious James Bead Award. Food & Wine's Editorial Guidelines Updated on October 1, 2018 Print Rate It Share Share Tweet Pin Email The secret to this semi-traditional dim sum favorite is a butter-studded shrimp mousse that comes together quickly in a food processor with just five ingredients. Photo: Greg DuPree Total Time: 35 mins Yield: 4 dozen toasts Ingredients 8 ounces peeled and deveined raw large shrimp 1 large egg 1 teaspoon kosher salt 2 tablespoons cold unsalted butter, cubed 3 1/2 teaspoon toasted sesame seeds, divided 6 (3/4-ounce) white bread slices (such as Pepperidge Farm White Sandwich Bread), crusts removed Canola oil, for frying 1/2 scallion, finely chopped 1 tablespoon soy sauce 1 tablespoon rice vinegar 1 1/2 teaspoons sambal oelek Thinly sliced scallion, for garnish Directions Combine shrimp, egg, and salt in a food processor; process until smooth, about 15 seconds, stopping to scrape down sides as needed. Add butter and 2 teaspoons sesame seeds; pulse until smooth with flecks of butter remaining, about 7 times. Spread 1/4 cup shrimp mousse on each bread slice. Pour oil into a large nonstick skillet to a depth of 1/8 inch; heat over medium until shimmering, about 3 minutes and 30 seconds. Working in batches, add bread slices, mousse side down; cook until lightly browned, about 2 minutes. Flip toasts; cook until browned and mousse is firm to the touch, about 1 minute. Transfer to paper towels to drain. Stir together chopped scallion, soy sauce, vinegar, sambal oelek, and remaining 1 1/2 teaspoons sesame seeds in a small bowl. Cut each toast into 8 triangles; transfer to a platter or board. Serve soy sauce mixture with toasts. Garnish toasts with sliced scallion, and serve. Make Ahead Store uncooked shrimp mousse in an airtight container up to 2 days. Let stand at room temperature 30 minutes before spreading on bread slices in step 1. Rate it Print