Kimchi Tiger Prawn Sandwich - Chef Recipe by Guy Turland

Ingredients

200 g cooked Tassal Tiger prawns
1 tsp minced ginger
1 egg white
3 Tbs kimchi
Rind of 2 lemons
1/4 tsp white pepper
1/4 tsp salt
3 slices of thick white bread
3 Tbs white sesame seeds
3 Tbs black sesame seeds
Vegetable oil for frying (around 1 L)

Filling:

10 cooked Tassal Australian Tiger prawns
1 Tbs Kewpie mayo - or sauce of your choice

To serve:

Chilli crisp oil
Thai basil

Method

Add the cooked prawns, ginger, kimchi, egg white, salt and white pepper to a mini food processor. Blend until you get a paste.

Slice each piece of bread with 2 straight cuts from corner to corner, leaving you with 12 triangles.

Spread the prawn paste evenly across one side of each bread triangle, using about 1 tablespoon of paste per triangle.

Place the sesame seeds onto a plate or shallow bowl.

Dip each triangle, paste side down, into the sesame seeds for an even coating. Place on a plate, ready for frying.

Heat the oil in a wok or deep frying pan over high heat until hot but not smoking.

Working in batches of two to three, add the triangles to the oil, paste side up. Cook for 1-2 minutes, then turn and cook for an additional 30-60 seconds until the bread is golden and the prawn paste is cooked through.

Transfer to a plate or tray lined with paper towels to soak up any excess oil.

Repeat until all the prawn toasts are cooked.

Assemble sandwich by layering 10 fresh, cooked and peeled Tiger prawns onto one piece of toast, glazing with Kewpie mayo (or sauce of choice).

Pop the top toast top on to seal the sandwich.

Enjoy with chili crisp oil and Thai basil.

Pop the top toast top on to seal the sandwich.

Credits: Tassal Seafood

Photo Credits: Tassal Seafood