Elimination Challenge Wins: 2/10

Quick Fire Challenge Wins: 4/10

Status:
WINNER OF TOP CHEF SEASON 3!

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Directions:

In a food processor blend the shrimp and butter with a little salt until well homogenized. The mousse should be fairly smooth, no visible chunks of shrimp or butter. Be careful not to process too long, or the shrimp will begin to cook from the friction of the blade.
Once the mousse has been formed, turn the food processor back on and add in the soy sauce and shaoxing. Process until well blended.
Test the seasoning of the mousse by poaching a quenelle in simmering water. Adjust seasoning to taste (i.e. more salt, white pepper, more soy, pinch of sugar). Keep mousse refrigerated, but allow to soften before folding in additional ingredients.

Combine the softened mousse with the shrimp, waterchestnuts, and scallion. Mix well with a spatula. Test for seasoning by poaching a quenelle.
Cut the crusts off the side of the bread slices, using half of the loaf (try to use the largest square shaped pieces). Cut those pieces in half. You should have small rectangles. Allow the bread slices to dry out a little at room temperature so the bread will stiffen up.
Use a piping bag if you can. Pipe about 1/4 cup of shrimp mix onto each piece of bread. Using an offset spatula, pave the mixture smooth to cover the bread, evening off corners and sides. Mixture should stand a little less than 1/2" thick on the bread. Dip the finished pieces in sesame seeds (just the top). Use the offset spatula to clean the sides again. Refrigerate until needed. The shrimp toast may be frozen also.
Preheat the deep frying oil to 350°F. Deep fry the shrimp toast in small batches until a deep golden brown and the shrimp are cooked, about 3 minutes. Drain on towels, season with salt, serve immediately.

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Ingredients:

Scallop Mousse

1 lb. Scallops, cleaned
1/2 lb. Butter, softened to room temperature
Salt to taste
6 Tbs. Light Soy Sauce
6 Tbs. Shaoxing Rice Wine

Shrimp Toast

Scallop Mousse recipe (above), softened
3 lb. Raw Shrimp, small dice
2 cups Waterchestnut, small dice
2 cups Scallion, thinly sliced crosswise, whites and greens
Salt and pepper
1 loaf White Bread, denser and drier, preferably
Sesame Seeds, raw
Oil for deep frying

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