Thai Style Prawn Toast Marion Kitchen Recipes

THAI-STYLE PRAWN TOAST | MARION' KITCHEN

Steps:

• Step 1.Place the prawns, fish, makrut lime leaves, coriander, egg white, salt and sugar in the bowl of a food processor. Pulse until a smooth mousse forms. Spread the mixture generously onto the rounds of baguette. Place on a large tray. Sprinkle the tops with sesame seeds. NOTE - at this point you can store the uncooked prawn toasts in the fridge for up to a day or pop them in the freezer for up to a month.
• Step 2.To make the tangy sauce, whisk together the ingredients and set aside for at least 10 minutes to allow the sugar to dissolve.
• Step 3.Fill a saucepan or wok to about 1/3 capacity with the vegetable oil. Heat over high heat. Once the oil is hot (325°F or 165°C or when a wooden spoon dipped into the oil forms small little bubbles) place the toasts in filling side down. Flip them a couple of times as they cook to ensure an even colour. Drain on kitchen paper.
• Step 4.Toss the herbs with a little of the tangy sauce. Pile the warm toasts onto a serving plate. Top with herbs and drizzle with extra tangy sauce. Serve straight away with napkins!