NEIL PERRY: PRAWN TOAST
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
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
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
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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