Gerbeaud-Style Shrimp Toast

 


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Gerbeaud-Style Shrimp Toast

🍤 Ingredients

Component

Ingredients

The Base

6 slices of white bread (crusts removed), butter

Shrimp Mousse

300g raw shrimp (peeled/deveined), 1 egg white, 1 tsp ginger minced, 1 tsp cognac, pinch of salt & white pepper

Gerbeaud Twist

1/2 cup finely chopped walnuts, 1 tbsp apricot jam (strained)

Frying/Garnish

Vegetable oil for frying, scallions, and a drizzle of balsamic or dark soy glaze

👨‍🍳 Instructions & Method

  1. Prep the Shrimp: Pat the shrimp dry. Pulse in a food processor with the egg white, ginger, cognac, salt, and pepper until it forms a thick, tacky paste. Fold in the strained apricot jam.
  2. Assemble: Spread a thick, even layer of the shrimp mixture onto one side of each bread slice.
  3. The Nutty Crust: Press the shrimp-side of the bread firmly into the chopped walnuts so they adhere to the mousse.
  4. The Fry: Heat oil to 180°C. Place the bread in the oil, shrimp-side down first, for about 2 minutes until the walnuts are toasted and the shrimp is pink. Flip and fry the bread side for 1 minute until golden brown.
  5. Drain & Serve: Let the toast rest on a wire rack or paper towel. Cut into triangles or rectangles while hot.


💡 Pro Tips

  • The "Stick" Factor: Ensure the shrimp paste is cold when spreading; it helps it stay attached to the bread during the flip.
  • Temperature Control: If the oil is too hot, the walnuts will burn before the shrimp cooks. Keep it steady at 180°C.
  • Bread Choice: Use slightly stale "Pullman" style loaf or Texas toast. Fresh, fluffy bread absorbs too much oil and becomes greasy.
  • The Glaze: For an authentic Gerbeaud feel, drizzle a tiny bit of melted dark chocolate mixed with soy sauce over the finished toast for a mind-blowing savoury-sweet finish.

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