Heart Prawn Toasts
Photography Sarah Tuck.
These prawn toasts are thick and satisfying, yet still light — a Valentine’s delight!
Serves: 2
INGREDIENTS
1 large egg white
1 spring onion, chopped
1 clove garlic
1 teaspoon each caster sugar, sesame oil and grated ginger
½ teaspoon sea salt
225 grams raw prawn meat
1 teaspoon cornflour
½ cup sesame seeds
4 large slices sourdough or thick white bread
neutral oil for frying
Thai dipping sauce and/or Japanese mayo, to serve
METHOD
Put the egg white, onion, garlic, sugar, sesame oil, ginger and salt in a food processor and whiz to blend. Add the prawn meat and whiz until really smooth and combined. Add the cornflour and pulse to combine.
Put the sesame seeds in a shallow dish and cut the bread into heart shapes. We used a large heart-shaped cookie cutter.
Heat the oil in a large frying pan. Spread quarter of the prawn mixture onto each bread heart and smooth to the edges. Dip the bread, prawn side down into the sesame seeds.
Fry in batches, prawn side down first for around 3 minutes or until golden and cooked through, then flip and cook the uncoated side just until golden. Drain on kitchen towels and serve with Thai dipping sauce and/or Japanese mayo.
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126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.