Ingredients
| 500g raw prawn meat, finely chopped or minced | |
| 60g breadcrumbs | |
| 2–3 spring onions, finely chopped | |
| 1 shallot, grated (or ½ small onion) | |
| 3 garlic cloves, grated | |
| 1 teaspoon grated ginger | |
| 1 egg white | |
| 50ml sesame oil | |
| 2 teaspoons hoisin | |
| 1 tablespoon cornflour | |
| 1–2 teaspoons soy sauce | |
| 155g sesame seeds | |
| 2 sheets puff pastry | |
| 1 egg, beaten, for egg wash | |
| sweet chilli sauce or sriracha, to serve |
This riff on the classic prawn toast was born of Anthony’s love of Asian cuisine and the search for a new winter option to add to our in-store offerings. It’s a recipe we’re excited to share, and a great one to make and freeze for a quick snack or entertaining.
View the recipe collection here
Instructions
| 1. | Preheat the oven to 200°C (conventional) and line a baking tray with baking paper. |
| 2. | Place the prawn meat in a large bowl with the breadcrumbs, spring onion, shallot, garlic, ginger, egg white, sesame oil, hoisin, cornflour and soy sauce. Mix to combine. |
| 3. | Place the sesame seeds in a shallow bowl. |
| 4. | Cut each puff pastry sheet into quarters and divide the prawn mix equally among the pastry pieces, rolling the mixture into a sausage shape in the centre of each piece. |
| 5. | Brush the edges with egg wash, then roll the pastry up to create the rolls. |
| 6. | Brush the rolls with egg wash and dip the top side into the sesame seeds. |
| 7. | Transfer to the baking tray and bake for around 20 minutes, until golden. |
| 8. | Remove from the oven and leave to cool a little before serving with some sweet chilli sauce or sriracha. |
This is an edited
extract from The
Fishmonger’s Son
by Anthony Yotis,
Laura di Florio Yotis,
Macmillan Publishers,
RRP $49.99. Photography
by Mark Roper.