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Crispy Fried Prawn Toasts with Bloody Shiraz Gin Caviar


  • 500g kg raw prawns meat, no shell, de veined
  • 2 egg whites
  • 30g fine minced fresh ginger
  • 2 stalks spring onion finely sliced
  • 40mls Soy Sauce
  • 1x loaf Turkish bread – sliced thin across
  • Panko bread crumbs with sesame seeds


  1. blend using food processor on high, blitz prawns until fine paste. Add the eggwhites and incorporate by blitzing again quickly. Remove from processor, add ginger, spring onion and soy sauce
  2. Cut desired thickness of Turkish bread and using a spoon, spread the mouse in a dome shape over the turkish bread
  3. Once you’ve done this, dip it into the panko to evenly coat the surface
  4. Fry at 170-180 degrees until golden brown. Allow to cool for 1 minute
  5. Top with Bloody Shiraz Gin Caviar
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