The shrimp mixture can be made up to a day ahead, covered and refrigerated.
225g peeled and de-veined small prawns
2 Tbs green curry paste
1 large egg yolk
1/2 tsp kosher salt, plus more for seasoning
2 Tbs sesame seeds
9 x 6mm thick slices white bread
Canola oil for deep frying
Sweet chilli sauce:
This sauce will keep for up to five days, stored airtight at room temperature.
Makes 1 cup.
1 cup sugar
1/2 cup rice vinegar
1/2 cup water
1 tsp red pepper flakes
1 tsp kosher salt
Sweet chilli sauce:
In a small saucepan, combine all the ingredients and bring to the boil over a medium-high heat, stirring to dissolve sugar.
Boil the sauce for 6 minutes, or until the sauce has reduced by one third. Remove from the heat.
Sesame prawn toast:
In a small food processor, combine the prawns, curry paste, egg yolk and salt. Process until a smooth puree forms, transfer mixture to a bowl.
Trim crusts from the bread, leaving rectangles about 10cm x 8cm. Cut the bread slices in half lengthwise.
Spread 2 teaspoons of the prawn mixture on each piece of bread. Sprinkle heavily with sesame seeds so the prawn mixture is totally covered.
Pour 8cm of oil into a large heavy pot and heat over a medium-high heat until the oil reaches 190 C (375 F).
Add four of the toast pieces and fry, using a slotted spoon to keep them submerged as much as possible for about 1 1/2 minutes, or until the bread is crisp and the sesame seeds are golden brown.
Transfer to a wire rack over a baking sheet, to drain. Season lightly with salt.
Repeat with remaining pieces of toast.
Serve with sweet chilli sauce.
Credits: Curtis Stone
Photo Credits: Curtis Stone
