Prawn toast with yuzu mayonnaise, coriander and mint

AT A GLANCE

  • Serves 6 people

  • 1 large sourdough loaf
  • For sprinkling: sesame seeds
  • For deep-frying: vegetable oil
  •  
  • Prawn mousse
  • 600 gm uncooked prawn meat
  • 1 eggwhite
  • 1 tbsp sesame oil
  • 3 tsp caster sugar
  • 2 tsp fine salt
  • 2 tbsp thinly sliced coriander stems
  •  
  • Yuzu mayonnaise
  • 1 egg yolk
  • 15 ml yuzu juice (see note)
  • 1/3 tsp yuzukosh (see note)
  • 1 small garlic clove, finely grated
  • 170 ml grapeseed oil
  •  
  • Nuoc cham
  • 70 gm sugar
  • 70 ml white vinegar
  • 70 ml fish sauce
  • 3½ tsp lime juice
  •  
  • Herb salad
  • 1 small handful of coriander leaves, picked
  • 1 small handful of round mint leaves
  • 1 small handful of Vietnamese mint leaves
  • 2 spring onions, thinly sliced
01   For prawn mousse, put ingredients in a food processor and pulse to a coarse paste. Resist the urge to make it too smooth because you want texture. Refrigerate for at least 2 hours to firm up.
02   For yuzu mayonnaise, put ingredients except the oil into a small food processor. Process until smooth. With the motor running, pour in the oil in a slow and steady stream. The mixture should start to emulsify and make a mayonnaise. Season with salt to taste.
03   Cut the ends off the bread and slice it into 8mm slices. Spread the prawn mousse in a 1cm layer on the slices with a butter knife. Sprinkle with sesame seeds.
04   Fill a heavy-based saucepan to a third full with oil and heat to 180C or until a cube of bread dropped into the oil turns golden in 15 seconds. Fry each piece of toast separately until golden and prawn mousse is cooked (3-5 minutes). Check if the mousse is fully cooked. If not, deep-fry the toast for another minute or two. Drain on paper towels, then cut each toast into 4-5 slices.
05   For the nuoc cham, whisk together ingredients and 70ml water until the sugar has dissolved. This sauce can be kept in a sterilised jar in the fridge for up to 3 weeks.
06   For herb salad, mix the herbs and spring onions in a bowl, then dress with 2½ tbsp nuoc cham (reserve remainder for another use).
07   To serve, top each piece of toast with yuzu mayonnaise and garnish with fresh herb salad.

Note Yuzukosh is salted yuzu rind mixed with chillies and sold in jars at Japanese grocers and select Asian grocers, where you will also find yuzu juice sold in bottles. This recipe is from Mr Hong ($49.99, hbk), published by Murdoch Books and has been reproduced with GT style changes.

Topics:

CHEFS' RECIPES, VIDEO, MODERN ASIAN, ENTREE, SPRING, SEAFOOD, DRINK SUGGESTION, PRAWNS

Recipe:

DAN HONG

Photography:

JASON LOUCAS

Drinking Suggestion:

SOMETHING AROMATIC, DRY AND FRESH: A PALE ALE SHOULD MATCH PERFECTLY – LITTLE CREATURES, SAY. , suggested by FRANCK MOREAU

FEATURED IN

Nov 2014

Nov 2014

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