Golden Shrimp Toast in Fragrant Yellow Curry

Serves: 4
Prep Time: 20 mins
Total Time: 45 mins

Ingredients

Curry Sauce

• 20g peeled ginger

• 4 garlic cloves

• 1 red Fresno chili

• 1 small shallot

• ½ yellow onion

• 1 Serrano pepper

• 1 stalk lemongrass (white part only), finely sliced

• 2 tbsp neutral oil (canola or grapeseed)

• 2 tbsp Madras curry powder

• 1 tbsp palm sugar (or light brown sugar)

• 1 tsp kosher salt (adjust later)

• 400 ml coconut milk

• 200 ml chicken stock (unsalted)

• 1–2 tsp fish sauce (to taste)

Shrimp Toast

• 450g (1 lb) peeled and deveined shrimp

• 1½ tbsp cold schmaltz (or unsalted butter)

• 2 tsp cornstarch

• 1 tbsp fish sauce

• 1 tsp white pepper

• 1 tbsp Shaoxing wine (or dry sherry)

• ½ tbsp toasted sesame oil

• 1 egg white

• ¼ cup cilantro stems, finely minced

• 1 tsp ginger, grated

• 1 tsp garlic, grated

• Salt to taste

• 6 slices of milk bread (about ¾–1" thick, crusts removed)

• Fresh Thai basil or shiso leaf (optional, for garnish)

• Neutral oil for frying (enough for shallow fry)

Preparation

Step 1: Make Aromatic Curry Sauce

1. In a food processor, blend the ginger, garlic, chili, shallot, onion, lemongrass, and serrano until finely ground (not fully puréed).

2. Heat neutral oil in a saucepan over medium heat. Add the aromatics and sauté gently for 5–6 minutes until soft and fragrant.

3. Stir in curry powder, cook for 1 minute. Then add palm sugar and salt. Cook another 1–2 minutes until well caramelized.

4. Add coconut milk and chicken stock. Bring to a gentle simmer, reduce by ⅓ (approx. 15 mins).

5. Finish with fish sauce to taste. Strain through a fine-mesh sieve for a silky texture. Keep warm.

Step 2: Prepare Shrimp Mousse

1. Pulse shrimp in a food processor with schmaltz, cornstarch, fish sauce, white pepper, Shaoxing, sesame oil, and egg white until it forms a sticky paste with some visible bits of shrimp.

2. Transfer to a bowl. Fold in cilantro stems, ginger, garlic, and a pinch of salt. Chill for 10 minutes.

Step 3: Prepare and Fry the Toasts

1. Preheat oven to 200°F (95°C). Slice bread, trim crusts, and lightly dry the slices in the oven for 10–12 minutes to reduce sogginess.

2. Spread a generous ⅓ cup of shrimp mousse on each slice, edge to edge. Press a single basil leaf on top (optional, for presentation and aroma).

3. Heat neutral oil in a shallow frying pan to 350°F (175°C). Fry toast shrimp-side down until golden and puffed (2–3 mins), flip and cook another 1–2 mins.

4. Drain on a wire rack. Slice diagonally or lengthwise depending on presentation.

To Serve

1. Spoon a pool of the warm curry sauce into a shallow bowl or plate.

2. Place two slices of shrimp toast on top, leaning or stacked slightly for visual contrast.

3. Garnish with fresh herbs like cilantro leaves or fried basil.