Prawn, Coriander and Chilli Toasts with Poached Eggs and Harissa
Photography by 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.

Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!