Heart Prawn Toasts
Photography Sarah Tuck.
These prawn toasts are thick and satisfying, yet still light — a Valentine’s delight!
Serves: 2
INGREDIENTS
1 large egg white
1 spring onion, chopped
1 clove garlic
1 teaspoon each caster sugar, sesame oil and grated ginger
½ teaspoon sea salt
225 grams raw prawn meat
1 teaspoon cornflour
½ cup sesame seeds
4 large slices sourdough or thick white bread
neutral oil for frying
Thai dipping sauce and/or Japanese mayo, to serve
METHOD
Put the egg white, onion, garlic, sugar, sesame oil, ginger and salt in a food processor and whiz to blend. Add the prawn meat and whiz until really smooth and combined. Add the cornflour and pulse to combine.
Put the sesame seeds in a shallow dish and cut the bread into heart shapes. We used a large heart-shaped cookie cutter.
Heat the oil in a large frying pan. Spread quarter of the prawn mixture onto each bread heart and smooth to the edges. Dip the bread, prawn side down into the sesame seeds.
Fry in batches, prawn side down first for around 3 minutes or until golden and cooked through, then flip and cook the uncoated side just until golden. Drain on kitchen towels and serve with Thai dipping sauce and/or Japanese mayo.
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127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.