https://www.lifestylefood.com.au/recipes/24293/prawn-toast-with-yuzo-mayonnaise-coriander-and-mint

LifestyleFOOD.com.au

A gourmet Vietnamese dish that will go down a treat.

Ingredients

  • 1 bunch coriander leaves only, stalks kept aside for mousse

  • 1 bunch round leaf mint leaves

  • 1 bunch Vietnamese mint leaves

  • 2 green shallots, finely sliced

  • 50ml nuoc cham

  • Vegetable oil for deep-frying

  • Prawn mousse

  • 600g prawn meat

  • 1 egg white

  • 20ml sesame oil

  • 15g sugar

  • 9g fine salt

  • 20g finely sliced coriander stalks

  • 1 large sourdough loaf

  • Sesame seeds for garnish

  • Yuzo mayonnaise

  • 3 egg yolks

  • 35ml yuzu juice (if you can find fresh yuzu, use it. Otherwise, you can find bottled yuzu juice at Japanese supermarkets)

  • 1 tspn yuzushõkõ (a green chilli pepper sauce also found in Japanese supermarkets)

  • 500ml grapeseed oil

  • 2 cloves garlic (finely grated)

Method

  • 1.

    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.

  • 2.

    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.

  • 3.

    Cut the ends off the bread and slice it into 7mm slices.

  • 4.

    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.

  • 5.

    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.

  • 6.

    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.

  • 7.

    In a bowl, combine herbs and shallots and dress with the nuoc cham.

  • 8.

    Top each piece of toast with some yuzu mayonnaise and garnish with fresh herb salad. 

Notes

Recipe created by Chef Dan Hong for Chef's Tables.

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