Preparation time
20 minutes
Cooking time
8 minutes
Serves
6 as an entrée or shared plate
with yuzu mayonnaise, coriander and mint
This recipe is complemented by Dan Hong's Kingfish Ceviche with Vietnamese Flavours. For the perfect wine match, choose your favourite dry Sparkling white or a young and zippy Riesling with the prawn toast as their elevated acidity will balance the oil on the palate.
Ingredients
Prawn mousse
600g prawn meat
1 egg white
20ml sesame oil
15g sugar
9g fine salt
20g of finely sliced coriander stalks
1 large sourdough loaf
Vegetable oil for deep frying
Sesame seeds
Yuzu mayonnaise
3 egg yolks
35ml yuzu juice
1 teaspoon yuzu kosho
2 cloves garlic, finely grated
500ml grapeseed oil
To serve
1 bunch of coriander, leaves only, stalks kept aside for mousse
1 bunch of roundleaf mint, leaves only
1 bunch Vietnamese mint, leaves only
2 green onions (shallots), finely sliced
50ml Nuoc Cham sauce
Recipe by Dan Hong
Photography by John Paul Urizar
Styling by Michaela Le Compte
Food Prep by Julie Ballard
Method
1. Mayonnaise: Place all ingredients except oil in a food processor. With the motor running slowly pour in oil, as the mayonnaise gets thicker, you can add oil a little faster. Keep adding oil until you have reached desired consistency. Season to taste with salt.
2. Mousse: Using a food processor, place all ingredients for prawn mousse in and pulse to make a course mousse. It must not be too smooth because you still want chunks of prawn. Refrigerate for at least 2 hours to firm up.
3. Cut ends off bread and slice loaf into 7mm slices. Using a knife, spread prawn mousse evenly and thickly on bread until a 1cm layer of mousse is formed. Place sesame seeds on a plate and dip prawn toast into seeds to cover prawn mousse. Repeat with rest of bread and mousse.
4. Heat a deep fryer or large saucepan filled with vegetable oil to 180°C. Test the temperature by dropping a cube of bread in it: the bread will turn golden brown in 15 seconds. Fry toast one at a time for 3–4 minutes each side or until golden, and crisp and prawn mousse is fully cooked. Drain on absorbent paper.
5. In a bowl, combine herbs and shallots and dress with Nuoc cham.
6. To serve: Top toast with some yuzu mayonnaise and garnish with fresh herb salad.
Note: When prawn toasts are cooked, check if mousse is fully cooked. If not, place back
in fryer until fully cooked.
Wine Match
Sparkling or Riesling