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How to make Prawn and black sesame toasts

Yield = 12
Prep time: 0:20
Cook time: 0:20
Total time: 0:40

Ingredients

  • 500g medium green prawns, peeled, cleaned
  • 1/2 cup coriander leaves, roughly chopped
  • 1 clove garlic
  • 1/4 teaspoon ground white pepper
  • 1 teaspoon fish sauce
  • 1/4 teaspoon sesame oil
  • 1 egg white
  • 1 sourdough baguette, cut into 12 slices
  • 35g (1/4 cup) black sesame seeds (see note)
  • Vegetable oil, for deep-frying

Coriander-chilli dipping sauce

  • 55g (1/4 cup) caster sugar
  • 60ml (1/4 cup) white vinegar
  • 2 tablespoons finely chopped coriander
  • 1 small red chilli, seeded, finely chopped

Method

  • Step 1 To make dipping sauce, place sugar, vinegar and 60ml (1/4 cup) water in a small saucepan over medium heat. Cook for 2 minutes or until sugar dissolves. Leave to cool, then stir in coriander and chilli. Makes 3/4 cup.
  • Step 2 Place prawns, coriander, garlic, white pepper, fish sauce, sesame oil and egg white in a food processor and process to a thick paste. Spread 1 tablespoon prawn paste over each bread slice.
  • Step 3 Spread sesame seeds over a plate. Dip bread slices, paste-side down, into seeds to evenly coat on 1 side.
  • Step 4 Fill a wok one-third full with oil and heat to 180C (see note). Working in 3 batches, deep-fry 4 slices, sesame-side down, for 3 minutes. Turn over and deep-fry for a further 2 minutes. Remove and drain on paper towel. Serve hot with dipping sauce.