AT A GLANCE
"A dish that everyone knows, but is often not done as well as you would hope," says Michael Ryan. "I had a version at Adam Liston's Northern Light (he's now at his new restaurant Honcho) - it was fantastic and is the inspiration for our version made with Australian Crystal Bay prawn meat. It's an okonomiyaki/prawn toast Frankenstein mash-up that somehow works."
|01||For prawn farce, process prawns, ginger, garlic, eggwhite and sugar in a food processor to coarsely chop. Add spring onion, bonito, ginger and sesame oil and pulse to just combine. Season to taste and fry a small piece to check the seasoning.|
|02||Spread 2 tbsp prawn farce evenly over each piece of bread with a small spatula, making the mixture thinner at the edges. Place flour, eggs and panko crumbs in separate bowls. Lightly roll prawn toasts in flour, shaking off excess, then dredge in eggs and gently roll in panko to coat evenly. Place on a tray lined with baking paper.|
|03||Heat oil to 170C in a deep saucepan and deep-fry prawn toasts in batches, turning occasionally with a fork, until golden brown and cooked through (4-5 minutes; be careful, hot oil will spit). Drain well on paper towels, drizzle with Kewpie mayo and tonkatsu sauce, sprinkle with bonito flakes and serve warm.|