Prawn Toast

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SERVES: 10 AS AN APPETISER
PREP TIME: 30 MINS
COOK TIME: 15 MINS

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Ingredients

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FOR THE PRAWN MIX

300G RAW PRAWN MEAT

3 SPRING ONION, ROUGHLY CHOPPED

1-2 EGG WHITES

5CM KNOB GINGER, FINELY GRATED

2 TSP WHITE PEPPER

2 TSP SHAOXING WINE

1 TSP SESAME OIL 

GENEROUS PINCH SALT

1 TSP SUGAR

1 TBSP CORN FLOUR

BREAD & COATING

1 BRIOCHE LOAF, SLICED 

3-4 TBSP MIXED BLACK & WHITE SESAME SEEDS 

OTHER

NEUTRAL OIL (FOR SHALLOW FRYING TOAST) 

GARNISH

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

CHILLI CRISP MAYO

3-4 TBSP KEWPIE MAYONNAISE

2 TBSP CHILLI CRISP

JUICE 1 LIME

1 TSP SOY SAUCE

SPLASH RICE WINE VINEGAR

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Equipment

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FOOD PROCESSOR

SHARP KNIVES

BREAD KNIFE

LARGE SAUCEPAN OR FRY PAN FOR DEEP DRYING

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Method

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1. 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

2. SLICE BRIOCHE LOAF, 1 SLICE PER PERSON

3. SPREAD A HEAPED TABLESPOON OF THE PRAWN MIX ONTO ONE SIDE OF THE BREAD AND DIP INTO BLACK & WHITE SESAME SEEDS. REPEAT UNTIL ALL BRIOCHE SLICES ARE COATED

4. 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

5. PREPARE YOUR CHILLI MAYO AND PLACE INTO A PIPING BAG (OPTIONAL) OR SET ASIDE IN FRIDGE UNTIL READY TO SERVE

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

7. FRY BREAD IN BATCHES, PRAWN MIX 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. SLICE IN HALF DIAGONALLY

8. PLACE ON SERVING TRAY AND TOP WITH SPRING ONION CURLS. PIPE OR SPOON CHILLI MAYO ON THE EDGE OF THE SERVING TRAY AND WATCH YOUR GUESTS ENJOY!

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