Name: Prawn + sesame toast w/ spring onion purée
Prep time: 35 min
Total time: 35 min
Yield: Makes 4
Cuisine: Chinese
Ingredients: 1 egg white; 20 spring onions (scallions), white part only; 250 ml (8½ fl oz/1 cup) chicken stock; 4 slices white sandwich loaf, crusts cut off, each slice cut into 2 thick fingers; 1 tablespoon sesame oil; 1 litre (34 fl oz/4 cups) canola or sunflower oil for frying; 180 ml (6 fl oz) toasted sesame oil; ½ bunch chives, finely chopped; 2 tablespoons soy sauce; white pepper; salt flakes; 80 ml (2½ fl oz/⅓ cup) light olive oil; 200 g (7 oz) green (raw) king prawns (jumbo shrimp), peeled and deveined; 4 tablespoons sesame seeds; 2 garlic cloves, finely grated; 2 bird’s eye chillies, seeded and thinly sliced; 1 tablespoon peeled and finely grated fresh ginger

Preparation info

Makes
4

Difficulty
Medium
Ready in
35 min

Appears in

Chefs Eat Toasties Too

By Darren Purchese

Published 2017

About

I have a thing for prawn toast. It reminds me of the takeaway Chinese food I had with my parents and sister when I was younger. Dad liked lemon chicken, Mum liked anything with king prawns, my sister Emma always had special fried rice and barbecued pork rib things, and I loved all of it – but especially prawn toast.

Ingredients

Bread

4 slices white sandwich loaf, crusts cut off, each slice cut into 2 thick fingers

Method

To make the spring onion purée, grill half the spring onions on a hot barbecue or in a cast-iron grill pan to achieve a charred and smoky finish. Remove from the heat, allow them to cool, then chop the onions finely.
Setting aside a small handful for garnish, slice the remaining raw spring onions thinly.
Add the olive oil to a saucepan over low heat a