Tasia and Gracia’s sesame prawn toast
Celebrate Lunar New Year with Tasia and Gracia’s sesame prawn toast. Each bite is crunchy and delicious.
Note: + 30 mins chilling time
- 2 tsp finely grated ginger
- 2 garlic cloves, crushed
- 300g Coles Thawed Australian MSC Raw Medium King Prawns, peeled, deveined
- 1 spring onion, finely chopped
- 1 tsp cornflour
- 1 1/2 tbs soy sauce
- 1/4 tsp white pepper
- 1/2 tsp salt
- 1/2 tsp sesame oil
- 1 Coles Australian Free Range Egg white
- 1 Coles Bakery French Stick*, day-old
- 100g white sesame seeds
- 20g black sesame seeds
- Vegetable oil, to shallow-fry
- Finely chopped chives, to sprinkle
Place the ginger and garlic in a food processor and process until a smooth paste forms. Add the prawns and pulse until a coarse paste forms.
Combine the prawn mixture, spring onion, cornflour, soy sauce, white pepper, salt, sesame oil and egg white in a medium bowl. Cover with plastic wrap and place in the fridge for 30 mins or until firm.
Trim the ends of the French stick and cut remaining bread into 2cm-thick slices. Spoon 1 tbs prawn mixture over each slice, spreading to edges.
Combine white and black sesame seeds in a shallow bowl. Dip 1 piece of bread, prawn-side down, in sesame seeds to coat evenly.
Pour enough vegetable oil into a medium frying pan to come 3cm up side of the pan. Heat over medium-high heat until oil reaches 180°C (when oil is ready, a cube of bread turns golden in 15 secs). Cook the bread, in batches, prawn-side down, for 5 mins or until sesame seeds are golden and prawn mixture is cooked through. Turn and cook for 1-2 mins or until golden underneath. Transfer to a plate lined with paper towel.
Transfer prawn toasts to a serving platter. Sprinkle with chives.
Serve with mayonnaise and chilli paste
Tip: “Keep leftover prawn toast, covered, in the fridge for up to 1 day. Reheat in the oven at 200°C for 8 mins or until heated through.” Gracia Seger