Difficulty level: Easy
Time: 45 mins
3 slices of white bread
220g frozen prawns
1 tsp grated garlic and ginger
1 tsp caster sugar
2 tsp sesame oil
2 tsp cornflour
2 tsp salt
2 tsp mirin (optional)
1 cup Panko breadcrumbs
2 tbsp sesame seeds
Frying oil (subflour, rice bran, vegetable oil)
2 tbsp Kewpie (or any other Mayonnaise)
2tbsp tomato ketchup
1 tbsp Siracha
Place frozen prawns in a bowl under warm running water until they are defrosted. (This should take no longer than 2-3 minutes.)
Put all the ingredients for the marinade into a bowl with the defrosted prawns, grated ginger, garlic, caster sugar, sesame oil, cornflour, salt and mirin (optional). Mix well.
Put 130g of the marinated prawn mix into a food processor and pulse until it's the consistency of a coarse paste.
Roughly chop the remaining prawn mix (80g) and combine this with the prawn paste.
Spread the Panko breadcrumbs and sesame seeds into a baking tray and give it a good shake.
Cut the crusts off the bread and spread the prawn mousse in a 1cm layer on the slices taking it right to the edges of the bread.
Prawn mousse side down, coat the bread with the sesame breadcrumb mixture.
Using a sharp bread knife, slice the prawn toast into roughly 2cm strips and gently roll each onto the sesame bread crumb mixture again. Set them aside in the fridge for 30 minutes (optional).
Fill one third of a heavy-based saucepan with oil and heat to 180c. Fry 3-4 pieces of toast at a time, prawn side down until its golden brown (3-5 minutes). Baste the floating toast side with oil while it's cooking. Drain them on paper towels.
Image | sujin_mackellar