Photographer: Cameron Burnell - Fairfax NZ
Makes 24 small toasts
I first fell in love with Prawn Toasts in the Erawan Tea Room in Bangkok. I drank copious amounts of interesting teas, such as lemongrass and hibiscus, and experienced an array of small and extremely delicious Thai bites. Think high tea Thai style but with a British colonial twist.
350g peeled and tailed raw prawns
1 clove garlic, roughly chopped
1 teaspoon finely grated root ginger
2 egg whites
2 spring onions, roughly chopped
2 teaspoons Tamari soy sauce + additional for serving
½ teaspoon flaky sea salt
1/8 teaspoon freshly ground black pepper
6 slices white bread, from a sandwich loaf, crusts removed
2 tablespoons sesame oil Canola oil
Roughly chop prawns and place into bowl of a food processor with garlic, ginger, egg whites, spring onions, soy sauce and salt and pepper. Process until mixture is a smooth paste. Place mixture into a bowl, cover and refrigerate for 30 minutes or overnight. Lightly brush one side of each bread slice with sesame oil, then spread that side with prawn mixture, making sure it completely covers each slice.
Place enough Canola oil into deep frypan to come 2-3 cm up the sides. Place onto a medium heat. To test if oil is hot enough place a small piece of bread into oil. If it slowly rises to top of oil and becomes golden brown oil is ready. Place toasts into frypan, but allowing room between each toast. You may need to cook toasts in 2 or 3 batches. Shallow fry for 1-2 minutes on each side or until toast is golden and crisp.
Drain on paper towel and slice into triangles. Accompany with microgreens and serve with additional Tamari sauce.