Preparation

• Bring a pot of salted water to a boil over high heat. Add the chopped shrimp pieces and cook for 2-3 minutes, stirring occasionally, until they turn pink and opaque throughout. Drain immediately in a colander and transfer to a bowl of ice water to stop the cooking process. Once completely cooled (about 5 minutes), drain again and pat dry with paper towels.
• While the shrimp cools, finely dice the celery and cucumbers into small, uniform pieces—about ¼-inch cubes for the cucumber and similar size for the celery. Chop the fresh cilantro and set all vegetables aside.
• In a large bowl, combine the softened cream cheese, mayonnaise, Thai sweet chili sauce, and sambal oelek. Whisk or stir vigorously until the mixture is smooth and well combined—this should take about 1-2 minutes.
• Add the cooled cooked shrimp from Step 1 to the cream cheese mixture from Step 3, along with the diced celery and the togarashi. Fold gently but thoroughly until the shrimp is evenly coated and distributed throughout the dip.
• Transfer the shrimp dip to a serving bowl. Just before serving, top with the diced cucumbers from Step 2, fresh cilantro, and toasted sesame seeds.