serves
4
prep
15 minutes
cook
15 minutes
difficulty
Easy
serves
4
people
preparation
15
minutes
cooking
15
minutes
difficulty
Easy
level
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
- For the prawn paste, combine the ingredients in the bowl of a food processor and pulse to roughly chop.
- 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.
- Heat enough oil to shallow-fry in a large frying pan.
- 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.
- Cut the toasts into triangles, then serve with the garnishes.
Photography by Jiwon Kim.
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Cook's Notes
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.
