- 650g raw peeled and cleaned Australian MSC certified banana or king prawns (look for the MSC blue fish tick)
- 1 egg white
- 2 teaspoons sesame oil
- 2 teaspoons sea salt flakes
- ¼ bunch coriander with stems and leaves separated
- 2 green spring onion, white parts chopped, green parts julienne in iced water
- 1 loaf white Sourdough bread
- 2/3 cup white sesame seeds for sprinkling
- Oil for deep frying
- Kewpie mayonnaise to serve
For the Ginger Dressing
- 1 tablespoons ginger, finely grated
- 1 long red chilli, finely chopped
- 2 tablespoons fish sauce
- 2 tablespoons lime juice, plus extra wedges to serve
- 1 tablespoon maple syrup of caster sugar
When shopping, look for the MSC blue fish tick on your seafood to know it's sustainable.
- For the ginger sauce, place all the ingredients into a bowl and mix until well combined. Taste for balance of sour, salty, hot and sweet then place into a dipping bowl and set aside.
- To make the prawn mousse, place the prawn meat, 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 30 minutes.
- Cut the sourdough into 1.5cm thick slices. Using a butter knife spread the prawn mousse onto the bread evenly into a 1.5-2cm thick coating. Sprinkle the tops of the prawn toast with sesame seeds so it sticks to the mousse.
- Heat oil to 180 degrees in a wok. Fry the prawn toast in batches for 4-5 minutes, or until the toast is golden and the prawn mousse is just cooked through. Drain on a paper towel then cut each toast into 2 or 3 fingers.
- Drizzle the kewpie mayonnaise over the top of the toasts and arrange on a serving platter. Garnish with coriander tops and green spring onions and serve with the ginger dressing and extra lime wedges.