Name: A Very Inauthentic Prawn Toast
Yield: Serves 4
Cuisine: Chinese
Ingredients: 120 g (4¼ oz) raw prawns (shrimp), peeled and deveined; ½ teaspoon ground white pepper; Zest of ½ lemon; 40 g (1½ oz) pork mince (ground pork); 2 teaspoons fish sauce; 4 slices white bread; 20 g (¾ oz) guanciale or pancetta, finely chopped; ½ teaspoon salt; 2 cups (500 ml) vegetable oil, for frying; 2 tablespoons olive oil; 2 cloves garlic, minced; Lemon cheeks, to serve; 20 g (¾ oz) dill sprigs, finely chopped; 1 teaspoon cornflour (cornstarch); 4 cm (1½ inch) piece ginger, grated

Preparation info

Serves
4

Difficulty
Easy

Appears in

Chinese-ish

By Joanna Hu and Rosheen Kaul

Published 2022

About

This prawn toast recipe is special: it’s an Asian-Australian version of the beloved yum cha classic. It’s also an ode to hot summers spent eating plentiful fresh prawns with lemon wedges. There’s a little nod to the strong Italian influence in Melbourne via the guanciale that you fold through the prawn mix for gloriously salty, porky morsels. You should always have a stash of seafood in your freezer, in case you want to whip up something delicious on a whim. Highly perishable seafood is oft