Prawn Toast with Yuzu Mayo, Coriander and Mint
Prawn Toast with Yuzu Mayo, Coriander and Mint

Hey everyone, I hope you are having an amazing day. Today, I will show you a way to prepare a distinctive dish, prawn toast with yuzu mayo, coriander and mint. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Prawn Toast with Yuzu Mayo, Coriander and Mint is one of the most popular of current trending meals in the world. It is enjoyed by millions daily. It is simple, it’s fast, it tastes yummy. Prawn Toast with Yuzu Mayo, Coriander and Mint is something which I have loved my whole life. They’re fine and they look fantastic.

To begin with this particular recipe, we have to prepare a few components. You can have prawn toast with yuzu mayo, coriander and mint using 13 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Prawn Toast with Yuzu Mayo, Coriander and Mint:
  1. Prawn Mousse:
  2. 1.4 kg medium green king prawns, peeled, cleaned
  3. 1 egg white, chilled
  4. 1 tbs sesame oil
  5. 20 g coriander stalks, finely chopped
  6. Yuzu mayo:
  7. 200 g Japanese mayonaise
  8. 1 1/2 tsb yuzu juice
  9. 6 X 5 mm thick slice sourdough bread
  10. 65 g sesame seeds
  11. vegetable oil to deep-fry
  12. 3/4 cup coriander leaves
  13. 3/4 cup mint leaves
Steps to make Prawn Toast with Yuzu Mayo, Coriander and Mint:
  1. To make prawn mousse, process all ingredients and 1 1/2 tsp salt in a food processor to a coarse mousse (small prawn chunks should still be visible).
  2. Transfer to a bowl, cover, then refrigerator for 1 hour to firm.
  3. Meanwhile, to make yuzu mayo, combine mayonnaise and yuzu juice in a bowl. cover, then refrigerate until needed. Makes 3/4 cup.
  4. Using a knife, evenly spread prawn mousse 1 cm thick over bread, then sprinkle each slice with 1 tbs sesame seeds. Pad down to help seeds stick, than shake off any loose seeds.
  5. Heat oi 180 C, the deep - fry toasts, in 2 batches, turning halfway, fry for 5 minutes or until golden and prawn mousse is cooked through.
  6. Drain on paper towel, the cut each toast on the diagonal into 3 slices.
  7. Scatter toast with coriander and mint, and serve with yuzu mayonaise.

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