A Chinese classic reworked by adding a few herbs, spices and seeds.
22 large raw prawns, peeled, deveined
3 green shallots, finely sliced
2 Tbsp finely chopped ginger
1 Tbsp light soy sauce
1 Tbsp rice wine vinegar
1⁄2 tsp sesame oil
1⁄2 tsp sea-salt flakes
1⁄2 tsp white sugar
200g firm white fish fillet, boneless, skinless, diced
4 free-range egg whites
120ml pure cream
Vegetable oil, for deep frying
1⁄2 cup white sesame seeds
4 Tbsp black sesame seeds
18 slices white sourdough ciabatta, 1cm thick
3 whole shiso leaves, plus extra 3 finely sliced
1⁄2 cup Kewpie mayonnaise
4 sprigs coriander, leaves picked
1 long green chilli, finely chopped
Lemon cheeks, to serve
Cut 18 prawns horizontally, put on a plate and refrigerate.
Finely chop remaining prawns and put in a large mixing bowl. Add shallots, ginger, soy sauce, rice wine, sesame oil, salt and sugar. Mix ingredients well. Set aside for 10 minutes to marinate.
Place fish in bowl of a food processor. Pulse until finely chopped. Add 1 egg white, pulse until smooth. Add cream, pulse until combined. Transfer to chopped prawn mixture and stir to combine.
Pour oil into a medium deep saucepan until 5cm deep. Heat to 170°C on a cook’s thermometer.
Mix together both sesame seeds on a dinner plate. Spread 1 Tbsp prawn mixture on each slice of bread. Put 2 prawn halves on top, pressing firmly to secure.
Lightly whisk remaining egg whites in a shallow bowl until foamy. Dip underside of bread into egg white, then press into seeds. Turn bread
and press prawn side into seeds.
Deep-fry bread, prawn side down first, for 2-3 minutes on each side or until golden and crisp. Drain on kitchen paper.
Arrange whole shiso leaves on a platter, top with toast. Drizzle with mayonnaise, then garnish with coriander, extra sliced shiso and chilli. Serve with lemon cheeks on the side.