Prawn toast with chilli crisp mayo
Author of Lucky Dragon Supper Club Stephanie Feher shares this recipe for her delicious prawn toast.
I love a prawn toast that’s made with buttery-sweet brioche slices, light on the sesame seeds and generously filled. I use peeled and deveined frozen prawns or shrimp to save time, but fresh prawns work just as well. For this recipe, sesame seeds are optional – I find their roasted flavour can sometimes overshadow the prawn’s natural flavour profile. That said, if you’re a sesame seed lover, go all in, babes. The chilli crisp mayo couldn’t be simpler. I love using Laoganma brand (find at most supermarkets or Asian supermarkets), but any chilli oil or spicy condiment works beautifully here too.
The chilli crisp mayo can be made and refrigerated up to a week ahead. The prawn filling can be made and refrigerated overnight. On the day, fry the toast just before serving.
MAKE THE CHILLI CRISP MAYO
In a small bowl, mix half a cup Kewpie mayo and 1 to 3 tablespoons crispy chilli oil (including sediment), adjusting the amount to suit your heat preference. Set aside, or refrigerate in an airtight container for up to a week.
MAKE THE PRAWN FILLING
- 400g raw prawns or shrimp, peeled and deveined (thawed if frozen)
- 1/2 tsp caster (superfine) sugar
- 1/2 tsp ground white pepper
- 1/2 tsp salt
- 1/2 tsp sesame oil
- 1 Tbsp Shaoxing rice wine
- 1 Tbsp cornflour (cornstarch)
- 1 egg white
- 1/4 tsp MSG (optional)
In a food processor, blend all the ingredients until smooth and paste-like. Set aside, or refrigerate in an airtight container up to a day ahead. If making ahead, bring the prawn filling back to room temperature before proceeding.
ASSEMBLE THE TOAST
- 4 slices brioche or white bread, about 1 cm thick, crusts removed
- Sesame seeds, for sprinkling (optional)
Generously spread the prawn filling onto two slices of bread. Top with the remaining slices to form sandwiches. Use a spatula or butter knife to clean the edges, ensuring no filling spills out. Place a generous amount of sesame seeds on a plate, if using. Press sandwich edges gently into seeds, using remaining filling as glue, if needed.
FRY AND SERVE
- Neutral oil, for shallow-frying
Add enough neutral oil to a large frying pan to reach about 2cm deep. Heat the oil to 180°C over medium heat, or until bubbles form rapidly around the tip of a wooden chopstick or handle of a wooden spoon when dipped into the oil. Fry the sandwiches for 3 to 4 minutes on each side, or until golden and crispy.
For sesame-coated sandwiches, fry the edges as well. Remove and drain on paper towel. Once they’re cool enough to handle, cut the prawn toasts in half diagonally into triangles. Serve with the chilli crisp mayo on the side.
