Cape Malay Prawn Toast

Type:

Categories:

Snacks, Fish and Seafood

Serves:

About the Recipe:

I created this to do a little play on the typical Chinese version. It came out unbelievably well, albeit it takes some time to make. It is an incredibly delicious and impressive starter for guests if you have the time to create it. You can make it in stages, but its well worth the effort.

Curry garlic Aioli:

Yield: 230g

Ingredients:

1 egg yolk

½ tsp Dijon mustard

1 tsp white vinegar

Juice of half a lemon

½ tsp salt

2 cloves of garlic, minced

1 tbsp curry powder

1 cup rapeseed oil

Method:

Add all the ingredients but the oil to a large bowl and whisk, very slowly from above, drizzling the oil into the bowl, until thick. Can do in a food processor. Set aside.

Red onion pickle:

Yield: 290g red onions

Ingredients:

½ tsp whole black peppercorns

½ tsp coriander seeds

1 ½ tbsp sugar

1 tbsp salt

1 cup red wine vinegar

½ cup water

450g red onions/or five medium large

Cook everything except the onions until sugar and salt dissolved. Let cool. Slice the onions very thin in half moons. Marinate 24 hours.

Poached prawn salad topping:

Yield: 119g/20g per ½ toast or 40g per serving

150g raw small prawns

1 cup/250ml chicken broth

1 tbsp curry mayo

Pinch of salt and pepper

Method:

Bring chicken broth to boil, add prawns, bring to boil, take off heat and cover. Set aside for 5 minutes. Drain and add mayo and seasoning. Set aside.

Prawn mousse toast:

Yield: 235g or 58g per serving

150g raw prawns

25g coriander, roughly chopped

1 green chili, chopped fine

3 cloves garlic, grated

½ tsp ginger, grated

½ tsp salt

2 tbsp rapeseed oil

Juice of 1 lime

Method:

Puree until smooth paste and set aside.

To bake the base of the toast:

(for one serving)

1 slice pumpernickel bread/75g

1 tsp sesame seeds

Method:

Cut toast in half. Spread 58g of mouse thickly onto toast. Evenly distribute between halves the sesame seeds. Bake at 200c under the grill for ten minutes, or until crispy and cooked through. Let cool.

To Plate:

(for one serving or one toast cut in half)

20g/ 1tbsp each half slice of Mango chutney

20g prawn salad/per half toast

2.5g per half slice Pickled red onion

3 pieces of shaved chili / per half slice

5g/large tsp/toasted desiccated coconut per half slice

2 leaves fresh coriander per half slice

Method:

Top with baked toasts first with chutney. Then add the prawn salad. Then add the pickled onions, coconut, fresh chili, and coriander leaf.