Spicy Shrimp Toast
Shrimp toast has become a staple in American Chinese restaurants, and is a fun snack to make at home. Here, 2011 F&W Best New Chef Stephanie Izard makes a shrimp mousse flavored with spicy sambal oelek; bright, tangy preserved lemon; and Shaoxing rice wine, and spreads it on white bread. When it fries, the mousse will puff and become a reddish-brown color. Izard keeps some of the shrimp in larger pieces to add textural interest to each bite; they also let you see when the shrimp toast is fully cooked (look for the pieces to be opaque). Both the shrimp mousse and the Aïoli served with the finished Shrimp Toasts can be made a few hours in advance and refrigerated until you are ready to fry.