Sourdough Prawn Toast with Ginger Sauce
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Sourdough Prawn Toast with Ginger Sauce
Recipe by Courtney Roulston
Ingredients
650g Coles raw/green prawn meat (after peeling)
1 egg white
2 tsp sesame oil
2 tsp sea salt flakes
¼ bunch coriander, stems and leaves separated
2 green spring onion, white parts chopped, green parts julienne in iced water
1 large loaf sourdough bread
½ cup white sesame seeds for sprinkling
oil for deep frying
kewpie mayonnaise to serve
ginger sauce
2 tbsp ginger
1 long red chilli
3 tbsp fish sauce
2 tbsp lime juice, plus extra wedges to serve
1 tbsp honey
Method
For the ginger sauce, place all the ingredients into a food processor and blend until you have a smooth red-tinged sauce. Taste for balance of sour, salty, hot and sweet. Pour into a dipping bowl and set aside.
To make the prawn mousse, place the prawns, egg white, sesame oil, salt, white parts of the spring onions and stems of the coriander into the bowl of a food processor and pulse to create a course looking paste-Make sure not to make the mousse too smooth as you want a few chunks of prawn in the mix. Set the mixture in the fridge to firm up for 1 hour.
Cut the ends off the bread and slice into 1.5cm thick slices. Using a butter knife spread the prawn mousse onto the bread evenly into a 1.5cm thick coating. Sprinkle the tops with sesame seeds.
Heat oil to 180 degrees in a wok. Fry the prawn toast in batches of 2 or 3 for 5 minutes, or until the toast is golden and the prawn mousse is fully cooked through. Drain on paper towel and slice into 3 pieces.
Drizzle the kewpie mayonnaise over the top of the toasts and garnish with coriander tops and green spring onions. Serve on a platter with the ginger sauce and extra lime wedges
