Sesame Prawn Toast

By cookism

In the real world, the true heroes are not the swashbuckling studs but unassuming, life-sized folks with big, defining impact. So it is in the culinary world, where going over-the-top is not always the modus operandi. Sesame prawn toast is one such dish that proves that the small fry can save the day and more than hold its own against the big boys of gastronomy. Despite the humble ingredients, every one of them packs a unique flavor that is instrumental to the eventual amalgamation of the crispy golden-brown triangle smothered with a juicy prawn coat that we find it hard to hold back from. So applaud the plebeians, for we are all prawns in the game of life.

(Adapted from Oi Cheepchaiissara)

Ingredients

• For Sesame Prawn Toast:
• 280 g of Prawns (peeled & deveined)
• 2 tsp of Light Soy Sauce
• 1 Egg
• 4 Garlic Cloves (peeled)
• 7 Coriander Roots
• 1/4 tsp of White Pepper
• 1/2 tsp of Salt
• 8 to 10 Slices of White Bread (crust removed and cut diagonally into halves)
• Sesame Seeds (as needed)
• Peanut Oil (for deep frying)
• For Cookism’s Spicy Mango Mayonnaise:
• 140 g of Mayonnaise
• 60 g of Mango (chopped into small chunks)
• 2 Bird’s Eye Chili (deseeded and thin strips)
• Handful of Cilantro (chopped)

Details

Servings 16
Adapted from cookism.tumblr.com

Preparation

Step 1

1. Finely chop prawns into a smooth paste. In a bowl, combine prawn paste, light soy sauce and egg. Stir well and cover the bowl with a plastic wrap. Place it in the fridge to marinate and firm up for 30 minutes.
2. In the meantime, pound garlic, coriander roots, salt and white pepper using a mortar and pestle into a smooth paste. Add to prawn paste and mix well. Alternatively, you can whiz all the following ingredients using a food processor to save time.
3. Lightly toast the bread till firm and slightly crispy. Spread one side of the bread evenly with prawn paste. Sprinkle a generous layer of sesame seeds, enough to cover the surface. Slightly tilt the bread and gently tap off any excess sesame seeds. Chill them in the fridge for 30 minutes to firm up.
4.Add oil to a depth of 1” in a deep frying pot and heat it over medium heat. To check if the oil is ready, drop in one leftover bread crust into the pot. When it sizzles instantly, the oil will be good for frying. Gently place the bread one at a time, paste-side down into the oil. Fry each side for about a minute and a half or till the bread turns golden brown. Remove and drain them on paper towels.
5. To make the dip, combine mayonnaise, mango, chili and cilantro into a mixing bowl. Mix well and transfer it to a dipping dish. Serve prawn toast with spicy mango mayonnaise. Enjoy!