A gourmet Vietnamese dish that will go down a treat.
To make the mayonnaise, add all ingredients except the oil to a food processor. Turn on the food processor and in a slow and steady stream pour in the grapeseed oil. It should start to emulsify and make a mayonnaise. Season to taste with salt.
To make the mousse, using a food processor, place all ingredients for prawn mousse in and pulse, to create a coarse-looking paste. Resist the urge to make it too smooth because you still want the texture of chunks of prawn. Refrigerate the mixture for at least 2 hours to firm up.
Cut the ends off the bread and slice it into 7mm slices.
Using a butter knife, spread the prawn mousse evenly on the bread until you reach an even 1 cm layer, and then sprinkle the mousse-topped bread with sesame seeds. Repeat the process with rest of bread slices.
Heat a deep fryer or large pot filled with vegetable oil to 180°C. Test by throwing a small piece of bread in oil. If it sizzles immediately, the oil is ready for frying.
Fry each piece of toast one at a time for approximately 5 minutes, or until toast is golden and the prawn mousse is fully cooked. Drain on absorbent paper and then cut toast into 4-5 slices. At this stage, take the opportunity to check if the mousse is fully cooked. If not it could do with a little bit longer, throw the toast back into the deep fryer and give it another minute or two.
In a bowl, combine herbs and shallots and dress with the nuoc cham.
Top each piece of toast with some yuzu mayonnaise and garnish with fresh herb salad.
Recipe created by Chef Dan Hong for Chef's Tables.
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