Name: Prawn and sesame toasts
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 10
Ingredients: 1.5 kg medium uncooked prawns; 1 spring onion, thinly sliced; 2 garlic cloves, finely chopped; 1 tbsp finely chopped coriander; 1 tbsp finely chopped ginger; 1 eggwhite; 1 tsp each soy sauce, sesame oil and cornflour; 10 thick slices of day-old white bread; Black and white sesame seeds, for sprinkling; Vegetable oil, for deep frying; Vinegar and chilli dipping sauce; 80 ml (⅓ cup) Chinkiang (black) vinegar; 60 ml (¼ cup) light soy sauce; 1 long red chilli, finely chopped; 1 tbsp finely grated ginger; 1 tbsp finely chopped coriander; 2 tsp sesame oil; 1 tsp caster sugar

Salt and pepper prawns, the crunch of sesame toast, plus a piquant dipping sauce of soy, Chinkiang vinegar and chilli. This is the type of party snack that’s extremely hard to turn down.

Ingredients

1.5 kg medium uncooked prawns

1 spring onion, thinly sliced

2 garlic cloves, finely chopped

1 tbsp finely chopped coriander

1 tbsp finely chopped ginger

1 eggwhite

1 tsp each soy sauce, sesame oil and cornflour

10 thick slices of day-old white bread

Black and white sesame seeds, for sprinkling

Vegetable oil, for deep frying

Vinegar and chilli dipping sauce

80 ml (⅓ cup) Chinkiang (black) vinegar

60 ml (¼ cup) light soy sauce

1 long red chilli, finely chopped

1 tbsp finely grated ginger

1 tbsp finely chopped coriander

2 tsp sesame oil

1 tsp caster sugar

Method

1.Peel and devein 12 of the prawns, leaving tails intact. Carefully slice in half horizontally then set aside. Peel and devein remaining prawns and process with spring onion, garlic, coriander, ginger, eggwhite, soy sauce, sesame oil and cornflour in a food processor until a smooth paste; season salt and white pepper. Transfer to a bowl and refrigerate until well chilled (2 hours).

2.For vinegar and chilli dipping sauce, place ingredients in a bowl, stir to combine and set aside.

3.Spread prawn mixture onto bread, cut off crusts and cut each piece in half diagonally. Scatter with sesame seeds and gently press to adhere to prawn mixture.

4.Heat 4cm oil in a large, deep frying pan over medium heat. Fry toasts in batches, turning occasionally, until golden and crisp (3-4 minutes; be careful, hot oil will spit), then drain. Fry reserved prawns, turning, until golden and cooked (2 minutes). Serve hot with dipping sauce.

The Gourmet Traveller Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Styling by Olivia Blackmore

Ingredients

Method

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