Ingredients
- 350g uncooked prawns (de-shelled and deveined)
- 1.5 tbsp Lee Kum Kee premium soy sauce
- 1.5 tbsp sesame oil
- 1 spring onion (finely chopped)
- 2 tbsp coriander (finely chopped)
- 1 tsp ginger (grated)
- 1 clove garlic (grated)
- 1 egg
- 4 slices thick cut white bread
- 1 long red chilli (thinly sliced diagonally)
- 2 inch cucumber piece (thinly sliced)
- 1/2 cup black and white sesame seeds
- 1.5 tbsp ABC extra hot chilli sauce
- 2 tbsp Japanese mayo
Method
- To make the prawn paste, finely mince the prawns with a butchers knife. Once there are no large chunks of prawn left and it resembles a paste, add into a bowl.
- In the bowl, add in the garlic, ginger, spring onion, coriander, Lee Kum Kee premium soy sauce and sesame oil and mix to combine.
- Cut the crusts off of your bread slices and spread an even amount of paste on each slice, gently pressing the paste down into the bread to adhere the prawn with the bread.
- Add the sesame seed mixture to a rimmed plate with a surface area large enough to fit your bread. Press the prawn side of your bread down into the sesame seeds to cover the prawn paste completely. Then, move the bread to your chopping board, prawn/sesame side up, and cut down the centre into two even halves.
- Whisk an egg in a large flat bowl or baking tray. With the prawn bread, dunk the exposed bread base into the egg to coat. Do not cover the sesame seed side in the egg.
- Place your bread slices into an air fryer and cook for 7 mins at 185 degrees Celsius. You may need to cook the bread in a few batches depending on the size of your air fryer.
- While the toast cooks, mix the ABC extra hot chilli sauce and Japanese mayo together.
- Remove the toast for the air fryer. To serve, place the bread with your chilli mayo and garnish with cucumber, coriander and red chilli slices.
- Enjoy your better-than-takeout crispy sesame prawn toast!
Product used in recipe
- Lee Kum Kee - Premium Soy Sauce
- ABC - Extra Hot Chilli Sauce
