Sesame Prawn Toast
Serves: 4-8
INGREDIENTS
3cm piece of fresh ginger
2 cloves garlic, chopped
2 spring onions, chopped
350 grams frozen prawn cutlets, thawed and tails removed
7 egg whites
1 teaspoon caster sugar
1 tablespoon reduced salt soy sauce
pinch of white pepper
6 slices sourdough
70 grams sesame seeds
vegetable oil for shallow frying
To Serve
crispy chilli oil
METHOD
In a food processor, blitz together ginger, garlic and spring onions. Add the prawns, egg whites, caster sugar, soy sauce and white pepper and blitz until smooth. Spread over the sourdough.
Place the sesame seeds on an oven tray then dip the toast, prawn-side down, into the sesame seeds. Make sure the prawn mixture is completely coated in seeds.
Heat 1cm of oil in a frying pan. Place the bread, non-prawn side first, in the oil and fry until crisp. Gently turn and fry the prawn side until lightly golden, this should take roughly 1 minute.
Cut the toast in half and serve drizzled with chilli oil.
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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.