Name: Prawn and crab toast with herb salad
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 2
Ingredients: 1 loaf sourdough bread; Black sesame seeds, for scattering; Vegetable oil, for deep-frying; Sriracha mayonnaise, to serve; Prawn and Crab Toast Topping; 600 gm uncooked prawns, coarsely chopped; 1 eggwhite; 1 tbsp sesame oil; 3 tsp caster sugar; 2 tsp fine salt; 2 tbsp thinly sliced coriander stems; 125 gm uncooked crab meat (see note); Green Papaya and Herb Salad; 80 ml (1/3 cup) each lime juice and lemon-infused olive oil; 1/4 cup each (loosely packed) coriander, mint and Vietnamese mint leaves; 2 spring onions, thinly sliced; 1/4 green papaya, cut into julienne

Ingredients

1 loaf sourdough bread

Black sesame seeds, for scattering

Vegetable oil, for deep-frying

Sriracha mayonnaise, to serve

Prawn and Crab Toast Topping

600 gm uncooked prawns, coarsely chopped

1 eggwhite

1 tbsp sesame oil

3 tsp caster sugar

2 tsp fine salt

2 tbsp thinly sliced coriander stems

125 gm uncooked crab meat (see note)

Green Papaya and Herb Salad

80 ml (1/3 cup) each lime juice and lemon-infused olive oil

1/4 cup each (loosely packed) coriander, mint and Vietnamese mint leaves

2 spring onions, thinly sliced

1/4 green papaya, cut into julienne

Method

For prawn topping, place all ingredients except crab in a food processor and pulse to a coarse paste. Transfer to a bowl, season to taste and stir through crab meat. Refrigerate for at least 30 minutes to firm up.

Remove ends from sourdough and cut loaf into 1cm-thick slices. Top each slice with a thick layer (1cm) of topping and sprinkle with sesame seeds.

Heat oil in a deep-fryer or deep saucepan to 180˚C. Fry each piece of prawn and crab toast separately until golden and topping is cooked (3-5 minutes). Drain on paper towels and cut in half.

For green papaya and herb salad, place ingredients in a large bowl, season to taste and toss to combine.

To serve, scatter with green papaya and herb salad with sriracha mayonnaise on the side.

Uncooked crab meat can be bought frozen from specialty grocers and fishmongers.

After assembling prawn and crab toast, refrigerate for 15-30 minutes. Chilling helps the prawn mixture set, making it easier to handle and prevents the filling falling apart while frying.
Note

Styling by Lucy Busuttil Stylist and Recipe Developer

Lucy Busuttil is an experienced food stylist and editor who has worked with leading print and broadcast brands in the food media industry in Australia for over 15 years. She also has a strong foundation as a leading chef for Michelin-starred restaurants in UK, US, France and Australia. After working as a chef for 15 years for some of the world's top restaurants, Lucy transitioned into the food media. Her vast experience and understanding of food make her styling and recipe writing uniquely accessible to her clients and their target audiences. Lucy is currently based in Sydney and works as a freelance food stylist and recipe writer, focusing on editorial, digital, and advertising content for luxury lifestyle brands. She curates beautiful editorial videos on food and drink and styles for editorial-leading food brands such as Gourmet Traveller and Delicious, as well as advertising and promotional content for some of the most renowned names in cuisine in the country.

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By Gourmet Food Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking and dining. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Ingredients

Method

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