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.