Neil Perry Prawn Toast Recipes

NEIL PERRY: PRAWN TOAST

Neil Perry: Prawn toast image

Australian Gourmet Traveller Chinese banquet recipe for Neil Perry's prawn toast.

Provided by Neil Perry

Time 25m

Yield Serves 4

Number Of Ingredients 12

Ingredients

500 gm green king prawns, peeled and cleaned
2 garlic cloves, finely chopped
½ knob of ginger, peeled, finely chopped
1 tsp white sugar
1 eggwhite
1 tsp sesame oil
4 green onions, finely chopped
5 slices stale white bread, crusts removed
1 egg, lightly beaten
60 gm (1 cup) Japanese panko crumbs (see note)
For deep-frying: vegetable oil
To serve: sweet and sour sauce (see note)

Steps:

Put the prawns, garlic, ginger, sugar, eggwhite, sesame oil and ½ tsp sea salt in a food processor and process until smooth. Put the mixture in a bowl and stir in the green onion. Spread about 2 tbsp of the prawn mixture to the edges of each piece of bread and cut each in half diagonally. Brush tops and sides of each piece with beaten egg, then press into breadcrumbs to coat. Heat the oil in a wok or deep-fryer until smoking (180C), and deep-fry the toasts in batches until golden on both sides (about 2 minutes). Remove and drain on paper towel. Serve hot with a sweet and sour dipping sauce.

Nutrition Facts : ServingSize Serves 4

NEIL PERRY: TINGLING PRAWNS

Neil Perry: Tingling prawns image

Australian Gourmet Traveller recipe for tingling prawns by Neil Perry and Andy Evans from Sydney restaurant Spice Temple.

Provided by Neil Perry & Andy Evans

Time 22m

Yield Serves 4

Number Of Ingredients 9

Ingredients

80 ml (1/3 cup) peanut oil
2 green onions, thinly sliced diagonally, green tops reserved
1½ tbsp Sichuan peppercorns
2 long green chillies
7 gm (1½cm) ginger, cut into julienne
¼ cup (loosely packed) coriander, coarsely chopped
1½ tsp white sugar
2 tsp rice wine vinegar
16 cooked king prawns, peeled and halved lengthways

Steps:

Combine oil and reserved green onion tops in a small saucepan and cook over low heat for 10 minutes to infuse. Cool to room temperature, then strain (discard solids).
Dry-roast Sichuan peppercorns in a small frying pan until fragrant (1-2 minutes), grind in a spice grinder or mortar and pestle until fine and set aside.
Finely chop 1 chilli and pound with Sichuan pepper, ginger, coriander, sugar and 1 tsp sea salt in a mortar and pestle to a fine paste. Add vinegar and 60ml green onion oil, mix to combine and set aside.
Thinly slice remaining chilli diagonally and combine in a bowl with prawns and sliced green onions. Drizzle with dressing, toss well to coat, arrange on a serving plate and serve immediately.

Nutrition Facts : ServingSize Serves 4

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