Geisha prawn toast: Food24: Recipes

Geisha prawn toast

Recipe from: - None 5/14/2008 12:00:00 AM
Preparation time: 20
Cooking time: 30

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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.

Servings: Change Serving

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Clarissa
7/2/2010 11:30:18 AM

I loved Geisha and am still sad that it closed. My favourite dish was the wok-fried sliced duck breast with cumin, caramelized sweet potato with sesame seeds, tsatsoi, sugar snaps, bean sprouts, red chilli, purple basil and apricot and tamarind sauce...yes I actually saved the menu! But I have looked everywhere for a recipe to try and make this, even Conrad Gallagher's recipe books, but cant find anything that resembles this at all. Do you know where I could find such a recipe? I would really appreciate it.

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