Stephanie Izard, 2011 Best New Chef Award recipient from Food & Wine, delivers a fresh approach to the much-loved American-Chinese classic, shrimp toast. Originating from the marriage of Cantonese and Western cuisines in Hong Kong, shrimp toast, incorporating bread and shrimp paste, features prominently in dim sum menus across the U.S.

Izard’s take on the traditional delicacy involves crafting a special shrimp mousse flavored with sambal oelek, a zesty blend of crushed chilies, salt, vinegar, and sometimes sugar. This red paste, with its unique chunky consistency unlike other hot sauces, is most widely recognized globally. In the hands of an Indonesian chef and television personality, William Wongso, it's said that "sambal is a state of mind," emphasizing the cultural importance of this region-specific condiment.

Guided by Wongso's wisdom that "'every place has their own' sambal", Izard has made her own flavorful concoction. She processes two-thirds of the shrimp with egg whites, tamari, fish sauce, cream, preserved lemon peel, sesame oil, and various other ingredients. The remaining shrimp is sliced and folded into the mousse that will puff up and turn reddish-brown when frying, allowing the cooks to visually verify its doneness.

The chef spreads this savory shrimp mousse on a slice of good-quality white bread, toasts it to a golden brown, fills it with cilantro and scallion greens, and finishes it with a homemade aioli. The dish hints at its Cantonese roots, enriching the classic American-Chinese dish.

Izard's shrimp mousse and aioli may be prepared in advance, refrigerated, and fried when ready to serve, making this appetizing and exotic plate not only a delight to the palate but also convenient for home cooking.