Prawn Toast

---

SERVES: FIVE TO SIX
PREP TIME: 15 MINS
COOK TIME: 15 MINS

---

---

Ingredients

---

FOR THE CRUST

150G BHUJA ORIGINAL MIX (1X PACKET)

FOR THE PRAWN MIX

250G RAW PRAWN MEAT

2 SPRING ONION, ROUGHLY CHOPPED

1 EGG WHITE

5CM KNOB GINGER, FINELY GRATED

1 TSP WHITE PEPPER

1 TSP SHAOXING WINE

1 TSP SESAME OIL

GENEROUS PINCH SALT

1 TSP SUGAR

1 TBSP CORN FLOUR

NEUTRAL OIL (FOR DEEP/PAN FRYING)

TO SERVE

1 BRIOCHE LOAF, SLICED AND CUT IN HALF LONGWAYS

KEWPIE MAYONNAISE

JUICE 1 LEMON

TORN THAI BASIL LEAVES

SPRING ONION CURLS, FROM TOP GREEN PART OF SPRING ONION, SLICED FINELY LONGWAYS AND SOAKED IN ICE BATH

2 TBSP BHUJA ORIGINAL MIX, CRUSHED UP AND SPRINKLED OVER TOP

---

Equipment

---

FOOD PROCESSOR

SHARP KNIVES

BREAD KNIFE

LARGE SAUCEPAN OR FRY PAN FOR DEEP DRYING

---

Method

---

1. START BY PROCESSING BHUJA ORIGINAL MIX IN A FOOD PROCESSOR UNTIL A FINE CRUMB FORMS. REMOVE FROM PROCESSOR AND SET ASIDE IN A BOWL FOR COATING BREAD

2. PLACE ALL INGREDIENTS FOR PRAWN MIX (EXCEPT FOR CORN FLOUR) IN THE FOOD PROCESSOR AND PULSE/PROCESS TO A SMOOTH/PASTE-Y CONSISTENCY. ADD CORN FLOUR AND PULSE AGAIN TO THICKEN SLIGHTLY

3. SLICE BRIOCHE LOAF AND THEN CUT SLICES IN HALF TO FORM BRIOCHE WEDGES

4. SPREAD A HEAPED TABLESPOON OF THE PRAWN MIX ONTO ONE SIDE OF THE BREAD AND DIP INTO BHUJA CRUMB TO COAT. REPEAT UNTIL ALL BRIOCHE WEDGES ARE COATED

5. HEAT NEUTRAL OIL IN A FRY PAN OR SAUCEPAN (YOU’LL BE OPTING FOR A SHALLOW FRY)

6. FRY BREAD IN BATCHES, CRUST SIDE DOWN FIRST FOR A COUPLE OF MINUTES EACH SIDE (AROUND 2 MINS). PLACE BREAD ON PAPER TOWEL OR WIRE RACK TO STRAIN EXCESS OIL

7. SLICE THE TOPS OF YOUR SPRING ONIONS (GREEN PARTS) LONGWAYS, VERY THINLY AND PLACE IN AN ICE BATH FOR 10 MINUTES TO CURL BEFORE STRAINING

8. PLACE ON SERVING TRAY AND TOP WITH KEWPIE MAYONNAISE, THAI BASIL LEAVES AND SPRING ONION CURLS. AS A FINAL GARNISHING ELEMENT, ROUGHLY CRUSH BHUJA ORIGINAL MIX IN YOUR HANDS AND SPRINKLE OVER THE TOP — ENJOY!

---