Sesame Seeds, Shredded Cabbage, Chile Oil, Sweet Mayonnaise, Lemon
Chef Victor Steinbrueck of Local Tide | Seattle, WA
Adapted by StarChefs | October 2025 | Photo: Alexander Zeren
INGREDIENTS
Sweet Mayonnaise:
Yield: 2 cups
1 pound mayonnaise
1.3 ounces condensed milk
To Assemble and Serve:
Yield: 10-12 servings
4 pounds peeled and deveined shrimp
9.6 ounces pork fat
12 grams kosher salt
12 grams granulated garlic
3 grams ground white pepper
Oil for frying
Toasted white bread
Sesame seeds
Lemon wedge
Shredded cabbage
Chile oil
METHOD
For the Sweet Mayonnaise:
In a mixing bowl, combine mayonnaise and milk until well combined. Transfer to an airtight container and refrigerate.
To Assemble and Serve:
In a food processor, working in batches, add shrimp and pork fat. Blend until just combined. Transfer to a mixing bowl and set aside. In a small mixing bowl, combine salt, garlic, and pepper. Add seasonings to shrimp mixture. Mix until evenly seasoned. Set aside. In a fryer, heat oil to 350°F. Spread 6 ounces seasoned shrimp mixture onto 1 piece toast. Sprinkle with sesame seeds. Cut into desired shape. Place in hot oil and fry until golden brown, or until internal temperature of shrimp reaches 145°F. Transfer fried toast to a serving plate. Serve with lemon, shredded cabbage, chile oil, and Sweet Mayonnaise.
