Prawn toasts with chilli and coriander dipping sauce

Classic yum cha fare in the form of mini toasts coated with sesame seeds and served with a spicy sauce.

Credit: Feast magazine

• makes

  18

• prep

  45 minutes

• cook

  20 minutes

• difficulty

  Mid

Ingredients

• 400 g peeled green prawns, chopped
• 1 tsp sesame oil
• 1 tbsp rice vinegar
• 2 tsp grated ginger
• 2 garlic cloves, crushed
• 100 g (⅓ cup) whole-egg mayonnaise
• 1½ tbsp chilli bean sauce (see Note)
• 6 slices day-old white bread
• 150 g (1 cup) white sesame seeds
• vegetable oil, to shallow-fry

Chilli and coriander dipping sauce

• 250 ml (1 cup) rice vinegar
• 55 g (¼ cup) caster sugar
• 2 tbsp coriander leaves, finely chopped
• 2 red bird’s-eye chilies, finely chopped

Instructions

To make chilli and coriander dipping sauce, place all the ingredients in a bowl, stirring to dissolve sugar. Set aside.

Place prawns, sesame oil, rice vinegar, ginger, garlic and a good pinch of salt in a food processor and pulse a few times to form a paste. Combine mayonnaise and chilli bean sauce in a bowl. Spread chilli mayonnaise on one side of the bread slices, then top with a thick layer of prawn mixture. Place half the sesame seeds on a clean board and press 3 bread slices, prawn-side down, into mixture to completely coat. Repeat with remaining sesame seeds and bread slices. Using a large serrated knife, cut crusts off the bread, then cut each slice into 3 fingers.

Fill a large, deep frying pan with 1 cm oil and place over medium heat. Working in batches, gently place bread in pan, sesame-side down, and cook for 2 minutes or until crisp and golden. Turn over and cook for a further 2 minutes. Remove and drain on paper towel. Serve prawn toasts immediately with chilli and coriander dipping sauce.

Note

• Chilli bean sauce, a mixture of ground fermented soybeans and chillies, is available from select supermarkets and Asian food shops.

Photography Chris Chen

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.