Ingredients

• 500g raw prawns ( frozen defrosted )
• 2 tbsp rapeseed oil
• 2 sheets of Nori Seaweed sheets
• 2 spring onions
• 1 thumb size ginger (grated)
• 1tsp fine sea salt
• 1.4 caster sugar
• 2 tbsp potato starch or cornflour
• 2 tsp toasted sesame oil
• 8 tbsp toasted black sesame seeds
• 8 tbsp toasted white sesame seeds
• 2 slices of sour dough bread (sliced think)
• 1.5 ltr vegetable oil (for frying)
• 2 tbsp Kewpie Mayonnaise
• 1 stick of lemongrass ( soft centre core )
• Small handful of basil leaves

Tools

• MultiPro Express Weigh+

Method

1. Add the prawns to a Kenwood food processor with oil, spring onions, ginger, sugar, salt, potato starch, and sesame oil and blend till it comes to a smooth paste, add the chopped nori seaweed in and fold in with a spoon.
2. In a flat tray mix, the black and white sesame seeds then spread on the sourdough slice with the prawn paste about 2cm thick, make sure you spread it tight on the toast so it would fall off during cooking, then fill the prawn side of the toast into the sesame seeds and make sure it covers all the paste, leave for a 1 mins.
3. In a large wok or a fat fryer heat vegetable oil about halfway to 165c using your thermometer or a wooden chopsticks test, when ready fry gently slides in the prawn toast prawn side down for 3mins each side until golden brown. Take out and drain on a paper towel on a plate and repeat until all the toast is done.
4. In a blender add the mayo, core soft part of the lemongrass, and basil leaves and blend until smooth. Put in it a ramekin. Cut the prawn toast into bite-size and serve with mayo dip.