This spring, chef Max Ng launched a new menu at Momofuku Ssäm Bar in New York City’s East Village, fusing ingredients local to the New York City region with techniques from his native Singapore. New menu items include hot homestyle Malaysian-inspired fried chicken that’s been marinated in a curry base and twice-fried in a batter seasoned with Old Bay, turmeric and curry, as well as the Newman’s Farm Berkshire pork roll, Ng’s mashup of the Cubano and pimento cheese sandwiches.
Ng also added some dishes to the dinner menu, including his riff on the traditional deep-fried Thai cake, tod mun pla, and the dim sum staple shrimp toast.
Here’s how to make it at home.
Shrimp ToastCourtesy of Executive Chef Max Ng, Momofuku Ssäm Bar, New York City
140 grams (4 each) egg whites
40 grams lemongrass, finely chopped
20 grams fish sauce
12 grams lime juice, freshly squeezed
6 grams lime leaf, torn into small pieces
15 grams kochukaru
10 grams tapioca or corn starch
700 grams shrimp, cleaned and dried
40 grams cilantro, mostly stems, roughly chopped
40 grams shallots, roughly chopped
30 grams jalapeño, seeds removed and roughly chopped
20 grams garlic, roughly chopped
8 grams kosher salt
Soft white bread, toasted on a plancha, for serving
1. In a Vita-prep or blender, add the egg whites, lemongrass, fish sauce, lime juice, and lime leaf; blend until super fine; add kochukaru and tapioca starch; reserve.
2. In the bowl of a Robot Coupe or food processor, add the shrimp; pulse until roughly chopped, then add in cilantro, shallots, jalapeño, garlic and salt and pulse until well-mixed. Add in reserved egg white mixture; pulse to mix well, adjusting with a touch of ice water if too tacky or dry. (The end result should be the consistency of a spreadable chunky peanut butter.) Ice down properly; reserve until ready for use.
3. To serve, place the shrimp mixture on top of the toast, and serve with various condiments like avocado purée.
Photo courtesy of Momofuku Ssäm Bar.