Prawn Toast

Serves 4




10 slices white bread, crust cut off

100 g (3 ½ oz/ 2/3 cup) sesame seeds

Vegetable oil, for deep-frying

Chipotle mayonnaise

2 tsp tinned smoked chipotle chilli

2 Tbsp extra virgin olive oil

100 g (3 ½ oz) mayonnaise

Juice of ½ lime


Prawn mix

400 g (14 oz) prawn (shrimp) meat

1 Tbsp chopped fresh ginger

2 cloves garlic, chopped

1 tsp sugar

1 egg white

2 tsp sesame oil

30 g (1 oz/ ¼ cup) spring onion, finely chopped

1 Tbsp fish sauce

1 tsp salt

Corn salsa

2 corn cobs

50 g (1 ¾ oz / ½ cup) diced French shallots 

½ tsp smoked paprika

30 g (1 oz/1 cup) coriander (cilantro) leaves, chopped

Juice of ½ lime

60 ml (2 fl oz/ ¼ cup) extra virgin olive oil



For the chipotle mayonnaise

Blend the chipotle chilli in a food processor with the olive oil, then pass it through a sieve into a small bowl. Mix the mayonnaise and lime juice through, then cover with plastic wrap and keep in the fridge.


For the prawn mix

Place the prawn meat in a food processor and blend until it becomes a smooth paste.

Add the remaining prawn mix ingredients and briefly blend until just combined. Transfer to a clean container, then cover and refrigerate.


For the corn salsa

Place the corn cobs in a saucepan of simmering water and cook for 5 minutes. Remove the corn and place in iced water until cool enough to handle.

Remove the corn from the water.

Cut the kernels off the cobs and place in a bowl.

Add the remaining corn salsa ingredients and mix well.

Season with sea salt and freshly ground black pepper.

For the toasts

Fill a deep-fryer or large heavy-based saucepan 1/3 full of vegetable oil and heat the oil to 180°C (350°F), or until a cube of bread dropped into the oil turns golden brown in 15 seconds.

Meanwhile, spread the prawn mix evenly over the top of the bread slices.

Coat in the sesame seeds, then cut each slice into 2 pieces down the middle.

Place 1/2 the toasts in the deep-fryer and cook for 1 minute.

Turn them over with tongs and cook for another minute.

Drain on paper towels and season to taste.

Repeat with the remaining toasts.

Serve the toasts warm, topped with corn salsa and chipotle mayonnaise.