Prawn Toast with Sriracha Mayonnaise and Seaweed
Serves
2
Preparation
15
minutesCooking Time
20
minutesGolden, sesame-crusted prawn toast paired with fiery sriracha mayonnaise makes for a perfect appetiser.
Ingredients
2 tsp 2 olive oil
2 tsp 2 sesame oil
4 4 spring onions, finely chopped
2 cm 2 piece ginger, peeled, finely grated
1 clove 1 garlic, crushed
1 1 egg white
2 tsp 2 soy sauce
1 1 egg, lightly whisked
1/3 cup 1/3 (50g) sesame seeds
2 slices 2 thick white bread, (approx. 2cm thick), cut in half
1/3 cup 1/3 (100g) Kewpie mayonnaise
1/2 tsp 1/2 Sriracha sauce
1 tsp 1 lemon juice
1 tsp 1 sweet chilli sauce
10 10 (300g) cooked prawns, peeled and cleaned
Seasoned seaweed, for topping
Thinly sliced shallots, for garnish
Method
- Preheat oven on combination steam function, 220°C with 30% humidity. Line a perforated tray with baking paper.
- Place a small frying pan over medium heat; add olive and sesame oil, onion, ginger and garlic and cook for 5 minutes or until caramelised. Set aside to cool.
- In a small food processor, process egg white, soy sauce and cooled onion mixture until a paste forms.
- Place whisked egg on a flat plate; pour sesame seeds onto a flat plate. Dip bread into egg, then sesame seeds; place on prepared tray. Spread with onion puree and sprinkle with remaining sesame seeds.
- Cook in oven for 12-15 minutes or until golden.
- Meanwhile, to make Sriracha Mayonnaise, combine mayonnaise, sriracha sauce, lemon juice and sweet chilli sauce in a small bowl; mix until well combined.
- To serve, spoon Sriracha Mayonnaise over toast, top with prawns and seaweed and finish with shallots.
Notes
- This recipe pairs beautifully with LTD Blanc de Blanc NV.
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