Prawn toast

Ingredients

• 4 slices white sourdough (or thick toast bread)
• 1 cup sesame seeds
• Vegetable oil, for shallow-frying
• Lemon cheeks, coriander sprigs, round mint leaves, thinly sliced spring onion, to serve

For the prawn paste

• 350 g prawn meat, roughly chopped
• 1 large egg white
• 1 tsp finely grated fresh ginger
• 1 small garlic clove, roughly chopped
• 2 tsp light soy sauce
• 1 tsp toasted sesame oil
• 2 tsp Shaoxing rice wine
• A pinch caster sugar
• 1 tsp white pepper
• 1 tsp sea salt flakes
• 2 spring onions, thinly sliced

Instructions

1. For the prawn paste, combine the ingredients in the bowl of a food processor and pulse to roughly chop.
2. Spread the prawn paste onto one side of the bread to around 1 cm thickness, spreading all the way to the edges of the bread. Place the sesame seeds onto a plate and press the prawn paste into the sesame seeds to coat.
3. Heat enough oil to shallow-fry in a large frying pan.
4. Shallow-fry the toasts in batches for 3-4 minutes, turning them until golden on all sides and cooked through. Use tongs to remove to a paper-towel lined plate to cool.
5. Cut the toasts into triangles, then serve with the garnishes.

Photography by Jiwon Kim.

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