Recipe Centre

Geisha prawn toast

Preparation time: 20

Cooking time: 30

Ingredients
Prawn toast:
400 g prawns, shelled and deveined, finely chopped
6 white bread slices
20 g coriander, finely chopped
20 g ginger, finely chopped
20 g garlic, finely chopped
20 g chilli, finely chopped
lemongrass, finely chopped
45 ml full cream
salt and pepper
Salad garnish:
100 g bean sprouts
50 g mango julienne
10 g coriander leaves
5 g finely chopped chilli
15 ml chilli oil
salt
pepper
julienne green part of spring onion lengthwise in ice water
Teriyaki syrup:
100 ml soya sauce
50 ml water
200 g sugar

Method:
Heat fryer to 160 to 180C.
For teriyaki syrup:
In a small saucepan dissolve sugar into soya sauce and water and boil until you reach a syrup consistency.
Mix chopped prawns with coriander, ginger, garlic, chilli, lemongrass and full cream. Season with salt and pepper to taste. Fry off a small piece of the mix to test seasoning. Adjust if necessary. Cut bread into rounds approximately 5cm in width. Toast lightly on one side. Take about 2 to 3 tbsp of the mix and, using a tablespoon, form a dome shape over the toast round, toasted side down. Form 12 prawn toast portions. Drop prawn toasts into fryer and fry for approximately 5 minutes. Cooking time will depend on the size of the prawn toast. Remove toasts and drain on paper towel. In a small bowl toss the mango julienne with bean sprouts, chilli, chilli oil and coriander. Season with salt and pepper. On four small plates, arrange a small mound of the salad. Garnish with the julienne spring onion. Drizzle the plate with teriyaki syrup and arrange 3 prawn toasts on top on each plate and serve.

Recipe From : Conrad Gallagher May 14, 2008

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