Thai-style Prawn Toast
Thai-style Prawn Toast
Ingredients
Prawn Toast
- 350g (12 oz)) peeled and deveined prawns
- 150g (5 oz) diced firm white fish e.g. barramundi, snapper, tilapia, sea bass
- 8 makrut lime leaves, destemmed, finely sliced
- 2 tbsp finely chopped coriander stems
- 1 egg white
- 2 tsp sea salt
- ½ tsp white sugar
- 1 baguette, sliced into 2cm-thick rounds
- black sesame seeds
- vegetable oil for deep frying
Tangy sauce
- 3 tbsp fish sauce
- 3 tbsp white sugar
- 2 tbsp white vinegar
- 2 tbsp lime juice
- 1 long red chilli, finely chopped
- 1 garlic clove, finely chopped
To Serve
- 1 cup Asian herbs (e.g. coriander leaves, Thai basil and mint)
Instructions
- 1
Place the prawns, fish, makrut lime leaves, coriander, egg white, salt and sugar in the bowl of a food processor. Pulse until a smooth mousse forms.
- 2
Spread the mixture generously onto the rounds of baguette. Place on a large tray. Sprinkle the tops with sesame seeds.
- 3
NOTE – at this point you can store the uncooked prawn toasts in the fridge for up to a day or pop them in the freezer for up to a month.
- 4
To make the tangy sauce, whisk together the ingredients and set aside for at least 10 minutes to allow the sugar to dissolve.
- 5
Fill a saucepan or wok to about 1/3 capacity with the vegetable oil. Heat over high heat. Once the oil is hot (325°F or 165°C or when a wooden spoon dipped into the oil forms small little bubbles) place the toasts in filling side down.
20 min - 6
Flip them a couple of times as they cook to ensure an even colour.
- 7
Drain on kitchen paper.
- 8
Toss the herbs with a little of the tangy sauce. Pile the warm toasts onto a serving plate. Top with herbs and drizzle with extra tangy sauce. Serve straight away with napkins!