A twist on prawn toast: a soft prawn mix folded into bread “taco shells”, fried until golden and crisp, served with sweet chilli sauce.
Ingredients List
Method
- Add ¾ of the prawns into a food processor/blender with half the sesame oil, half the soy sauce and the egg white and blend into a paste.
- Roughly chop the remaining prawns.
- Finely slice the spring onion, and peel and grate the ginger and garlic.
- Combine the prawn paste, chopped prawns, spring onion, ginger, garlic and remaining sesame oil and soy sauce, and white pepper in a bowl and mix to combine.
- Using a drinking glass, trace and cut a circle out of a slice of bread, and roll out so the bread is flat. Repeat for all slices of bread. These are the "taco shells".
- Spoon prawn mixture on one half of a bread shell, fold over into a "taco" and roll in sesame seeds.
- Heat oil in a deep fryer or pot, and add 3-4 tacos into the oil at a time to cook for approx. 4-5 mins until crispy and golden.
- Take out with a slotted spoon and leave to drain on a paper towel lined plate.
- Serve with sweet chilli and garnished with coriander.
Blue Ribbon
