Ingredients
- 2 tsp olive oil
- 2 tsp sesame oil
- 4 spring onions, finely chopped
- 2cm piece ginger, peeled, finely grated
- 1 clove garlic, crushed
- 1 egg white
- 2 tsp soy sauce
- 1 egg, lightly whisked
- 1/3 cup (50g) sesame seeds
- 2 slices of thick white bread, (approx. 2cm thick), cut in half
- 1/3 cup (100g) Kewpie mayonnaise
- 1/2 tsp Sriracha sauce
- 1 tsp lemon juice
- 1 tsp sweet chilli sauce
- 10 x (300g) cooked prawns, peeled and cleaned
- Seasoned seaweed, for topping
- Thinly sliced shallots, for garnish
Serves: 2
Prep Time: 15 minutes
Cooking Time: 20 minutes
Method
- Preheat oven on combination steam function, 220°C with 30% humidity. Line a perforated tray with baking paper.
- Place a small frying pan over medium heat; add olive and sesame oil, onion, ginger and garlic and cook for 5 minutes or until caramelised. Set aside to cool.
- In a small food processor, process egg white, soy sauce and cooled onion mixture until a paste forms.
- Place whisked egg on a flat plate; pour sesame seeds onto a flat plate. Dip bread into egg, then sesame seeds; place on prepared tray. Spread with onion puree and sprinkle with remaining sesame seeds.
- Cook in oven for 12-15 minutes or until golden.
- Meanwhile, to make Sriracha Mayonnaise, combine mayonnaise, sriracha sauce, lemon juice and sweet chilli sauce in a small bowl; mix until well combined.
- To serve, spoon Sriracha Mayonnaise over toast, top with prawns and seaweed and finish with shallots.
Recipe Notes
The sriracha mayonnaise can be made 3 days in advance and stored in the fridge.
Seasoned seaweed is shredded seaweed pieces from Asian grocers.
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