Shrimp Toast with Gochujang Aioli and Onion Soubise
Shrimp Toast with Gochujang Aioli and Onion Soubise
Ingredients
For the Gochujang Aioli
- 1 large egg
- 1 tablespoon lemon juice, freshly squeezed
- 3/4 cup neutral oil, such as vegetable or canola oil
- 1 clove garlic, minced
- 2 tablespoons gochujang
For the Onion Soubise
- 2 onions, medium, thinly sliced
- 2 tablespoons unsalted butter
- 1/2 cup heavy cream
- 1/8 teaspoon nutmeg, freshly grated
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Shrimp Toast
- 1 pound raw shrimp, peeled, deveined, tails removed
- 2 stalks green onions, chopped
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 8 slices white bread, crusts removed
- 4 cups vegetable oil, for deep frying, or as needed
For Garnish
- 1 stalk green onion, thinly sliced
Instructions
- 1
Prepare the Gochujang Aioli: In a tall blending container, crack the large egg and add the lemon juice. Briefly blend with an immersion blender.
⏱️ 1 min
- 2
With the immersion blender running continuously, slowly stream in the neutral oil until the mixture emulsifies and becomes thick and creamy, forming an aioli.
⏱️ 3 min
- 3
Add the minced garlic and gochujang to the aioli. Blend one last time until fully combined. Transfer to a small bowl, cover, and set aside in the refrigerator.
⏱️ 1 min
- 4
Prepare the Onion Soubise: In a medium saucepan or skillet over medium-low heat, gently cook the thinly sliced onions until they soften and lose most of their moisture, about 10-12 minutes.
⏱️ 12 min
- 5
Add the unsalted butter to the softened onions and allow it to melt. Pour in the heavy cream and simmer for 3-5 minutes until the mixture becomes fragrant and slightly reduced.
⏱️ 5 min
- 6
Carefully transfer the onion-cream mixture to a blender. Add the freshly grated nutmeg, salt, and black pepper.
⏱️ 1 min
- 7
Blend until the mixture is completely smooth and silky. Taste and adjust seasoning if necessary. Transfer to a small bowl, cover, and keep warm or reheat gently before serving.
⏱️ 2 min
- 8
Prepare the Shrimp Toast: Chop the raw shrimp into small pieces, then use the back of a knife to further smash them into a paste. Transfer the shrimp paste to a mixing bowl.
⏱️ 5 min
- 9
To the shrimp paste, add the chopped green onions, minced garlic, salt, and black pepper. Mix thoroughly until all ingredients are well combined.
⏱️ 2 min
- 10
Take the slices of white bread (crusts removed) and spread an even layer of the shrimp mixture over each slice, extending to the edges.
⏱️ 3 min
- 11
Cut each topped bread slice into four small squares. Gently press the edges of each square with your fingers to ensure the shrimp mixture adheres well and stays neatly inside during cooking.
⏱️ 3 min
- 12
Heat the vegetable oil in a deep pot or Dutch oven to 350°F (175°C).
⏱️ 3 min•🌡️ 350
- 13
Carefully deep-fry the shrimp toasts in batches until they are golden brown and crispy, about 2-3 minutes per side. If any pieces float, gently hold them down with a slotted spoon to ensure even browning. Transfer the fried shrimp toasts to a cooling rack lined with paper towels to drain excess oil.
⏱️ 10 min•🌡️ 350
- 14
To serve, spread a base of the warm onion soubise on each serving plate. Arrange the crispy shrimp toast pieces on top of the soubise. Pipe or spoon a dollop of the gochujang aioli onto each shrimp toast. Garnish with a thin slice of green onion.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Shrimp Toast with Gochujang Aioli and Onion Soubise
Ingredients
For the Gochujang Aioli
- 1 large egg
- 1 tablespoon lemon juice, freshly squeezed
- 3/4 cup neutral oil, such as vegetable or canola oil
- 1 clove garlic, minced
- 2 tablespoons gochujang
For the Onion Soubise
- 2 onions, medium, thinly sliced
- 2 tablespoons unsalted butter
- 1/2 cup heavy cream
- 1/8 teaspoon nutmeg, freshly grated
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Shrimp Toast
- 1 pound raw shrimp, peeled, deveined, tails removed
- 2 stalks green onions, chopped
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 8 slices white bread, crusts removed
- 4 cups vegetable oil, for deep frying, or as needed
For Garnish
- 1 stalk green onion, thinly sliced
Instructions
- 1
Prepare the Gochujang Aioli: In a tall blending container, crack the large egg and add the lemon juice. Briefly blend with an immersion blender.
⏱️ 1 min - 2
With the immersion blender running continuously, slowly stream in the neutral oil until the mixture emulsifies and becomes thick and creamy, forming an aioli.
⏱️ 3 min - 3
Add the minced garlic and gochujang to the aioli. Blend one last time until fully combined. Transfer to a small bowl, cover, and set aside in the refrigerator.
⏱️ 1 min - 4
Prepare the Onion Soubise: In a medium saucepan or skillet over medium-low heat, gently cook the thinly sliced onions until they soften and lose most of their moisture, about 10-12 minutes.
⏱️ 12 min - 5
Add the unsalted butter to the softened onions and allow it to melt. Pour in the heavy cream and simmer for 3-5 minutes until the mixture becomes fragrant and slightly reduced.
⏱️ 5 min - 6
Carefully transfer the onion-cream mixture to a blender. Add the freshly grated nutmeg, salt, and black pepper.
⏱️ 1 min - 7
Blend until the mixture is completely smooth and silky. Taste and adjust seasoning if necessary. Transfer to a small bowl, cover, and keep warm or reheat gently before serving.
⏱️ 2 min - 8
Prepare the Shrimp Toast: Chop the raw shrimp into small pieces, then use the back of a knife to further smash them into a paste. Transfer the shrimp paste to a mixing bowl.
⏱️ 5 min - 9
To the shrimp paste, add the chopped green onions, minced garlic, salt, and black pepper. Mix thoroughly until all ingredients are well combined.
⏱️ 2 min - 10
Take the slices of white bread (crusts removed) and spread an even layer of the shrimp mixture over each slice, extending to the edges.
⏱️ 3 min - 11
Cut each topped bread slice into four small squares. Gently press the edges of each square with your fingers to ensure the shrimp mixture adheres well and stays neatly inside during cooking.
⏱️ 3 min - 12
Heat the vegetable oil in a deep pot or Dutch oven to 350°F (175°C).
⏱️ 3 min•🌡️ 350 - 13
Carefully deep-fry the shrimp toasts in batches until they are golden brown and crispy, about 2-3 minutes per side. If any pieces float, gently hold them down with a slotted spoon to ensure even browning. Transfer the fried shrimp toasts to a cooling rack lined with paper towels to drain excess oil.
⏱️ 10 min•🌡️ 350 - 14
To serve, spread a base of the warm onion soubise on each serving plate. Arrange the crispy shrimp toast pieces on top of the soubise. Pipe or spoon a dollop of the gochujang aioli onto each shrimp toast. Garnish with a thin slice of green onion.
⏱️ 5 min