Giant prawn toast with black sesame and shiso

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.