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Updated: Sep 21, 2021

Brioche Shrimp Toast with Venison Tartare and Wasabi Aioli Recipe
Photo by Larry White

This is a fun dish that incorporates two dishes from what seems like two totally different worlds. First is the classic Chinese take-out goodness known as shrimp toast. It is a shrimp paste or mousseline that is smeared onto some delicious soft bread and then shallow fried to a golden brown crust. Tartare containing red meat is a primitive minced raw meat concoction that has been extremely refined by french chefs. It usually contains shallots, egg yolks, mustard, maybe some capers and fine herbs. Here I smear the venison tartare on top of the crusty shrimp toast for an surprising explosion of flavors.


For the Venison Tartare

  • 8 ounces - Venison Loin or Top Round

  • 1 tablespoon- Chopped Fresh Flat Leaf Parsley

  • 3 tablespoons - shallots or red onion (minced)

  • 1 tablespoon - Toasted Sesame Oil (non-toasted will work fine)

  • 1 teaspoon - Dijon mustard

  • 1 teaspoon - mayonnaise

  • 1 large egg yolk

  • 1 tablespoon - minced chives

  • 3/4 teaspoon - kosher salt

  • 1/2 teaspoon - black pepper

  • 1 tablespoon - Thai basil (for garnish)

For the Shrimp Toast

  • 8 ounces - shrimp (peeled and de-veined)

  • 2 large egg whites

  • 1/2 teaspoon - salt

  • pinch of white pepper

  • 1 teaspoon - grated ginger

  • 1 teaspoon - garlic (minced)

  • 2 - scallions (chopped)

  • 4 ounces - heavy cream

  • brioche bread - cut into manageable sized pieces (it doesn't need to be brioche, it can be bread that you like to make your favorite toast)

  • oil for shallow frying

  • toasted sesame seeds (for garnish)

For the Wasabi Aioli

  • 1 tablespoons - wasabi powder

  • 1 tablespoon - water

  • 1/2 cup - mayonnaise ( I like Dukes or Kewpie)

  • 1/4 cup - sour cream

  • 1 tablespoon - soy sauce

  • 1 garlic clove (minced)

  • salt and pepper to taste


For the Wasabi Aioli

  1. In a bowl add the wasabi powder and water. Stir to make a paste. Add the remaining ingredients. Season with salt and pepper to taste.

For the Venison Tartare

  1. Cut the venison into one inch cubes and place in the freezer for 10 minutes.

  2. In a bowl mix the remaining ingredients together until combined.

  3. With a very sharp knife, chop the meat into a fine texture. If you don't have a sharp knife, you can pulse in a food processor to your desired texture.

  4. Check for seasoning. Add more herbs or salt and pepper as you like.

For the Shrimp Toast and Plating the Final Dish

  1. Combine the shrimp, egg, ginger, scallions, garlic and salt in a food processor bowl. Pulse the mixture a couple of times. Now, with the blade running, add the cream in a slow steady stream.

  2. Spread the shrimp mousseline onto your cut bread pieces. The mousseline should be about 1/4 inch thick on the bread.

  3. Heat about 1/4 inch of oil in a large heavy bottomed frying pan until it is shimmering.

  4. In batches cook the shrimp toast, shrimp side down until is a light golden brown, Gently flip the toast over and cook the bread side until it is lightly golden brown.

  5. Place a small amount of venison tartare on top of each piece of shrimp toast. Sprinkle with toasted sesame seeds and drizzle with the wasabi aioli.


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Meet Larry White

Chef Larry White

Hey folks, I'm Larry. The recipes you'll find here are inspired by my years as a chef, travels as a hunter, and being a father. I cook from these experiences, so my food ranges anywhere from fun and creative to traditional and to what somewhat family style comfort food.     

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