Wild prawn sourdough toasts with ginger dressing

Courtney Roulston

Prep time

15 mins

Cooking Time

10 mins

Serves

Ingredients

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

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.