Prawn, Coriander and Chilli Toasts with Poached Eggs and Harissa
Photography Aaron McLean.
Serves: 4
INGREDIENTS
4 slices good quality white bread, toasted
Prawns
300 grams raw, peeled prawns, roughly chopped
1 long red chilli, seeded and finely chopped
1 egg white
1 clove garlic, crushed
1 teaspoon sesame oil
1 teaspoon caster sugar
2 spring onions, finely chopped
2 tablespoons finely chopped coriander
sea salt and freshly ground pepper
To serve
2 medium vine tomatoes, diced
2 teaspoons olive oil
1 teaspoon harissa or more to taste
1 tablespoon chopped coriander
4 soft poached eggs, hot
lime wedges
METHOD
Preheat the grill to its highest setting.
Toasts: Place all the ingredients in a food processor and pulse to finely chop but don’t process to a paste. Season. Spread evenly over the bread, taking the mixture right to the edges. Place on a baking tray and grill for 6-7 minutes until the prawns are firm and just cooked through. Don’t put the toasts on the highest shelf directly beneath the grill or the prawns will burn before they are cooked.
To serve: Combine the tomato, olive oil, harissa and coriander in a small bowl. Place the prawn toasts on plates and top with a poached egg. Spoon over the tomatoes and serve with a lime wedge.
Pantry note
Harissa: (pronounced hah-RITH-ah) A fiery hot sauce from North Africa made from chilli, garlic, cumin, coriander and caraway. Available from gourmet food stores and good supermarkets.
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