Name: Geisha prawn toast
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Accompaniment
Ingredients: 400.00 g prawns shelled and deveined, finely chopped; 6.00 bread sliced white; 20.00 g fresh coriander finely chopped; 20.00 g fresh ginger finely chopped; 20.00 g garlic cloves, finely chopped; 20.00 g fresh chillies finely chopped; 0.00 lemongrass chopped; 45.00 ml cream; 0.00 salt and freshly ground black pepper; 100.00 g mixed bean sprouts; 50.00 g mango julienne; 10.00 g fresh coriander; 5.00 g fresh chillies finely chopped; 15.00 ml chilli oil; 0.00 salt; 0.00 freshly ground black pepper; 0.00 spring onions julienned; 100.00 ml soy sauce; 50.00 ml water; 200.00 g sugar

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Ingredients (20)

Prawn toast:

400.00 g	prawns — shelled and deveined, finely chopped
6.00	bread — sliced white
20.00 g	fresh coriander — finely chopped
20.00 g	fresh ginger — finely chopped
20.00 g	garlic — cloves, finely chopped
20.00 g	fresh chillies — finely chopped
0.00	lemongrass — chopped
45.00 ml	cream
0.00	salt and freshly ground black pepper

Salad garnish:

100.00 g	mixed bean sprouts
50.00 g	mango — julienne
10.00 g	fresh coriander
5.00 g	fresh chillies — finely chopped
15.00 ml	chilli — oil
0.00	salt
0.00	freshly ground black pepper
0.00	spring onions — julienned

Teriyaki syrup:

100.00 ml	soy sauce
50.00 ml	water
200.00 g	sugar

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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.