Prawn Toast with Yuzu Mayonnaise, Coriander and Mint


Preparation info

  • Serves


    as a Snack
    • Difficulty


Appears in

Mr Hong

By Dan Hong

Published 2014

  • About


Prawn Mousse

  • 600 g (1 lb 5 oz) prawn (shrimp) meat
  • 1 egg white
  • 1 tablespoon sesame oil
  • 3 teaspoons sugar
  • 2 teaspoons fine salt
  • 2 tablespoons thinly sliced coriander (cilantro) stems


Prawn Mousse

To make the mousse, put all the ingredients in the bowl of a food processor and pulse to create a coarse-looking paste. Resist the urge to make it too smooth, because you still want chunks of prawn for texture. Refrigerate the mixture for at least 2 hours to firm up.

The Rest

Cut the ends off the bread and slice it into 8 mm ( inch) slices. Using a butter knife, spread the prawn mousse evenly over the slices until you reach an even 1 cm (½ inch) layer. Sprinkle the tops with sesame seeds.

Fill a heavy-based saucepan one-third full with oil and heat to 180°C (350°F) or until a cube of bread dropped into the oil turns golden in 15 seconds. Fry each piece of toast one at a time for about 5 minutes or until the toast is golden and the prawn mousse is fully cooked. Drain on paper towels then cut each toast into 4–5 slices. Take this opportunity to check if the mousse is fully cooked. If it could do with a little bit longer, throw the toast back into the deep-fryer and give it another minute or two.

The Salad

Mix the salad herbs and spring onions in a bowl, then dress with the nuoc cham.