It's a Draw: L.A.'s Best Shrimp Toast
This pan-Asian staple is so decadent, we couldn't pick just one
Seventy-four categories. Eighty-eight winners. Our Best of L.A. issue (on newsstands now) reveals the city resources that wowed us this year. As the math makes clear, it was impossible to pick just one champion in some instances, like Best Shrimp Toast. Here’s how our two favorite versions stack up:
|Thin slices of supermarket white are cut into triangles and deep fried to a crunch. Sesame seeds complete the hors d’oeuvres.
||Vinny Dotolo and Jon Shook source pain de mie from a local bakery. Two slices of the butter-sautéed bread are sandwiched together for a heavenly stack.
|Diced shrimp are whipped into a mousse thickened with sesame oil and water chestnuts. The recipe is a Yun family secret.
||Each half is spread with a mixture of ground shrimp, ground pork fat, ginger, garlic, and soy sauce. An herb salad adds freshness.
|It’s classic sweet and sour: ruby red, cornstarch thickened, and on the side.
||Sriracha mayo and hoisin sauce are a tasty mishmash.