Recipe
Crispy Fried Prawn Toasts with Bloody Shiraz Gin Caviar
Ingredients
- 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
Instructions
- 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
- Cut desired thickness of Turkish bread and using a spoon, spread the mouse in a dome shape over the turkish bread
- Once you’ve done this, dip it into the panko to evenly coat the surface
- Fry at 170-180 degrees until golden brown. Allow to cool for 1 minute
- Top with Bloody Shiraz Gin Caviar