Geisha prawn toast

Recipe from: 5/14/2008 12:00:00 AM

Ingredients 23
Servings 4
Time 20

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

30
 
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.
 

Read more on: fish/seafood  |  deep-fry
 

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