Shrimp Toast - Ming Tsai


		SHRIMP TOAST Serves 4 to 6 1⁄2 pound Shrimp Mousse 1 cup fresh water chestnuts or jicama, cut into 1⁄8-inch dice 1⁄2 cup sliced scallions 1 loaf thinly sliced bread, crusts removed, stale or dried is the best (Take off crust before drying in 200ºF oven.) 1⁄4 cup sesame seeds Prepare a 350ºF fryer. In a bowl, gently fold together the mousse, water chestnuts and scallions. Spread a 1⁄4-inch layer of mousse on one side of the bread and sprinkle on sesame seeds. Fry, mousse side down, until golden brown, then flip and continue frying until both sides are brown. Transfer to a paper towel-lined plate, drain well and slice. Serve with: Marques de Monistrol Cava
Shrimp Mousse Shrimp Toast Steamed Shumai With Edamames And Lemon Broth Shrimp-Crusted Halibut With Spicy Asparagus Salad Jacques Pepin’s Shrimp Cushion On Watercress When I was younger, I would help my mom spread slices of Pepperidge Farm bread with shrimp mousse and watch her deep fry them. This creates one of the most delicious hors d’oeuvres around and I’ve included it as a tribute to Mom.
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