Prawn Toasts with Sriracha Mayo

Prawn toasts with siracha sesame mayo recipe - The Cooks Pantry

RECIPE BY:

Matt Sinclair

SERVING SIZE:

6 people

INGREDIENTS:

  • 500gm King prawns, peeled and cleaned
  • 2 cloves garlic, finely chopped
  • 1-inch piece ginger, peeled, finely chopped
  • 1 egg white
  • 1 tsp. white sugar
  • 1 tsp. Lee Kum Kee Pure Sesame Oil
  • 1 tsp. Lee Kum Kee Premium Soy Sauce
  • 2 spring onions, finely sliced
  • 1 Tbsp. coriander, finely chopped
  • 1 egg, lightly beaten
  • ½ cup panko crumbs
  • ¼ cup black and white sesame seeds
  • 8 thick slices white bread, crust removed
  • Cobram Estate Light Extra Virgin Olive Oil frying

MAYONNAISE:

  • 2 egg yolks
  • ½ Tbsp. Dijon mustard
  • 1/3 cup sriracha
  • 2 Tbsp. white vinegar
  • Pinch sea salt
  • 60ml Lee Kum Kee Pure Sesame Oil
  • 350ml Cobram Estate Light Extra Virgin Olive Oil

METHOD:

  • In a large mixing bowl add egg yolks, mustard, sriracha, vinegar and salt and whisk to combine. Begin emulsifying into a mayonnaise by slowly pouring in both oils and whisking continuously until thickened. Set aside or refrigerate until required.
  • In a food processor add prawn meat, garlic, ginger, egg white, sugar, sesame oil and soy sauce and blitz until smooth. Transfer to a bowl and stir in spring onion and coriander. Adjust seasoning if required.
  • In a shallow bowl, combine panko crumb and sesame seeds and mix together. Set aside.
  • Spread prawn mixture evenly onto bread slices, all the way to the edges, approximately 2 Tbsp. on each. Cut into quarters diagonally. Brush the tops and sides of bread with egg and transfer to panko-sesame crumb, lightly press to coat.
  • Heat oil in a deep-fryer or wok to 180C. Fry prawn toasts in batches, turning occasionally until golden brown, approximately 3 minutes. Remove and drain on paper towel. Season lightly with sea salt.
  • Serve with mayonnaise as a dipping sauce.

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