This is a take on an old yum cha staple, prawn toast. Pick through the crabmeat first to ensure it is free of shell fragments.
- 500g (17 ½ oz) peeled prawn meat
- 500g (17 ½ oz) cooked crabmeat
- 10g (⅓ oz) sea salt
- 18g (¾ oz) caster sugar
- ¼ tsp ground white pepper
- 10g (⅓ oz) potato starch
- 2 tsp light soy
- 2 tsp Shaoxing (rice wine)
- 35g (1 ¼ oz) oyster sauce
- 2 tsp sesame oil
Sweet chilli sauce
- 150g (5 oz) caster sugar
- 100ml (3 ½ fl oz) water
- 2 long red chillies, thinly sliced and soaked in warm water
- 30ml (1 fl oz) fish sauce
- 2 tsp rice vinegar
- 20ml (⅔ fl oz) fresh lime juice
For the toast
- 8 slices white sandwich bread
- 4 tbsp white sesame seeds
- 4 tbsp black sesame seeds
- 4 tbsp panko breadcrumbs
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Chilling time 30 minutes
To prepare your prawns, make sure they are very dry by patting vigorously with a clean towel.
Blitz the prawns in a blender with the salt, sugar, starch and white pepper until you achieve a fine paste. With the motor running, pour in the light soy, Shaoxing wine, oyster sauce and sesame oil. Transfer to a mixing bowl and chill in the fridge for 30 minutes. Mix through the crabmeat with a gloved hand.
To make the sweet chilli sauce, combine the sugar and water in a small pot and bring to a simmer.
Lift the chillies out of the water with a slotted spoon. The majority of the seeds will be left behind. Discard the water and seeds. Add the chillies to the pot and gently simmer for 15 minutes. Add the fish sauce and rice vinegar. Take off the heat and let cool. Then add the lime juice.
To make the toasts, use a table knife to evenly spread approx. 120g (4 ¼ oz) of the crab and prawn mix onto each slice of bread. Trim off the crusts.
Fry at 170°C (340F) for about 4-5 minutes until cooked. Drain on paper towel.
Cut into quarters and serve with the sweet chilli dip.
Recipe from China Doll's executive chef Frank Shek and image by Steve Brown.
Watch Frank Shek in SBS's brand-new series The Chefs' Line which airs weeknights at 6pm on SBS.