The Dish: Shrimp Toast Sandwich
The Chefs: Jon Shook and Vinny Dotolo
The Restaurant: Son of a Gun (8370 W. 3rd St., L.A., 323-782-9033)
Shrimp is ground with pork fat, then mixed with ginger, garlic, soy sauce, and egg white. The paste is spread on bread slices, which are sautéed.
Pain de Mie
“It’s just fancy white bread,” says Dotolo. “We sauté it in clarified butter to a golden brown. Bread and butter, shrimp and butter. They are matches made in heaven.”
After the toasts are cooked, the shrimp side is slathered with hoisin sauce and sriracha may- onnaise. The two halves are put together to form the sandwich.
Basil, cilantro, mint, watercress, and Thai basil act as the “lettuce.” They are dressed in a tangy fish-sauce vinaigrette. “So simple,” says Dotolo. And so good.
Photograph by Jessica Boone