Thai-style Prawn Toast | Marion' Kitchen (2024)

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Thai-style prawn toast

Ingredients

Steps

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  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.

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  To make the tangy sauce, whisk together the ingredients and set aside for at least 10 minutes to allow the sugar to dissolve.

• 

  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.

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  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!

AppetisersParty foodPrawnsSeafoodSnacksThai cuisine

350g (12 oz)) peeled and deveined prawns

150g (5 oz) diced firm white fish e.g. barramundi, snapper, tilapia, sea bass

8 makrut lime leaves, destemmed, finely sliced

2 tbsp finely chopped coriander stems

1 egg white

2 tsp sea salt

½ tsp white sugar

1 baguette, sliced into 2cm-thick rounds

black sesame seeds

vegetable oil for deep frying

1 cup Asian herbs (e.g. coriander leaves, Thai basil and mint), to serve

Tangy sauce:

3 tbsp fish sauce

3 tbsp white sugar

2 tbsp white vinegar

2 tbsp lime juice

1 long red chilli, finely chopped

1 garlic clove, finely chopped