Japanese Style Prawn Toast
Ingredients
- 300 gWild shrimp (peeled and minced)
- 4 pcWhite bread (slices without crusts)
- 1 pcEgg (egg white only)
- 1 pcGarlic (minced)
- 1 pcSpring onion, sauté/poêlé sans matière grasse (finely sliced)
- 1 tbspCorn starch
- 1 tbspsoy sauce
- 1 tspSesame oil
- 50 gSesame seed
- 100 mlPeanut oil
- 10 gFresh ginger (grated)
Method
A fried white bread toast that cracks under the teeth, topped with a dense and bouncy shrimp paste. Toasted sesame adds a nutty note that completes the umami of the filling.
- 1
Chop the prawns with a knife until a coarse paste is obtained. We don't want a smooth puree; keep small pieces for texture. Finely mince the spring onion and garlic. Grate the fresh ginger.
- 2
In a mixing bowl, combine the prawns with the garlic, onion, ginger, egg white, cornstarch, soy sauce, and sesame oil. Work the filling with a spatula until it becomes sticky and homogeneous.
- 3
Remove the crust from the white bread. Spread a thick layer of filling on each slice, going all the way to the edges. Press the garnished side into a plate filled with sesame seeds to embed them well.
- 4
Heat the peanut oil in a pan. Place the toasts prawn-side down. When the sesame is golden and the prawn is pink and firm, flip to brown the bread. The bread should be light golden and crispy.
Frequently asked questions
How do you get this dish right?
- Do not use a food processor for the prawns, or you will end up with a textureless mousse.
- The oil should be hot but not smoking, so the sesame toasts without burning before the filling cooks.
- Drain immediately on paper towels to maintain the crispness.
How long does this dish keep?
Consume immediately after frying. Does not reheat well as the bread softens.
