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Prawn and black sesame toasts
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Marion Grasby's stress-free wedding canapes recipe for the perfect celebration.
Ingredients:
  • 500g medium green prawns, peeled, cleaned
  • 125.00 ml coriander leaves, roughly chopped
  • 1 clove garlic
  • 1/4 tsp ground white pepper
  • 6.10 gm fish sauce
  • 1/4 tsp sesame oil
  • 1 egg white
  • 1 sourdough baguette, cut into 12 slices
  • 35g (1/4 cup) black sesame seeds (see note)
  • 55g (1/4 cup) caster sugar
  • 60ml (1/4 cup) white vinegar
  • 40.00 ml finely chopped coriander
  • 1 small red chilli, seeded, finely chopped
Instructions:
  • In a small saucepan over medium heat, combine sugar, vinegar, and 60ml (1/4 cup) water. Cook for 2 minutes or until sugar dissolves. Allow the mixture to cool, then stir in coriander and chili. Yield: 3/4 cup of delicious dipping sauce.
  • In a food processor, combine prawns, coriander, garlic, white pepper, fish sauce, sesame oil, and egg white until a thick paste forms. Spread 1 tablespoon of the prawn paste evenly over each bread slice.
  • On a plate, sprinkle sesame seeds evenly. Dip bread slices, paste-side down, into seeds to coat one side thoroughly.
  • Fill a wok one-third full with oil and heat to 180C. Deep-fry 4 sesame-side down slices in 3 batches for 3 minutes, then flip and fry for 2 more minutes. Drain on paper towel and serve hot with dipping sauce.

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