Classic yum cha fare in the form of mini toasts coated with sesame seeds and served with a spicy sauce.
- 400 g peeled green prawns, chopped
- 1 tsp sesame oil
- 1 tbsp rice vinegar
- 2 tsp grated ginger
- 2 garlic cloves, crushed
- 100 g (⅓ cup) whole-egg mayonnaise
- 1½ tbsp chilli bean sauce (see Note)
- 6 slices day-old white bread
- 150 g (1 cup) white sesame seeds
- vegetable oil, to shallow-fry
Chilli and coriander dipping sauce
- 250 ml (1 cup) rice vinegar
- 55 g (¼ cup) caster sugar
- 2 tbsp coriander leaves, finely chopped
- 2 red bird’s-eye chilies, finely chopped
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.
To make chilli and coriander dipping sauce, place all the ingredients in a bowl, stirring to dissolve sugar. Set aside.
Place prawns, sesame oil, rice vinegar, ginger, garlic and a good pinch of salt in a food processor and pulse a few times to form a paste. Combine mayonnaise and chilli bean sauce in a bowl. Spread chilli mayonnaise on one side of the bread slices, then top with a thick layer of prawn mixture. Place half the sesame seeds on a clean board and press 3 bread slices, prawn-side down, into mixture to completely coat. Repeat with remaining sesame seeds and bread slices. Using a large serrated knife, cut crusts off the bread, then cut each slice into 3 fingers.
Fill a large, deep frying pan with 1 cm oil and place over medium heat. Working in batches, gently place bread in pan, sesame-side down, and cook for 2 minutes or until crisp and golden. Turn over and cook for a further 2 minutes. Remove and drain on paper towel. Serve prawn toasts immediately with chilli and coriander dipping sauce.
• Chilli bean sauce, a mixture of ground fermented soybeans and chillies, is available from select supermarkets and Asian food shops.
Photography Chris Chen