350g (12 oz)) peeled and deveined prawns
150g (5 oz) diced firm white fish e.g. barramundi, snapper, tilapia, sea bass
8 makrut lime leaves, destemmed, finely sliced
2 tbsp finely chopped coriander stems
1 egg white
2 tsp sea salt
½ tsp white sugar
1 baguette, sliced into 2cm-thick rounds
black sesame seeds
vegetable oil for deep frying
1 cup Asian herbs (e.g. coriander leaves, Thai basil and mint), to serve
Tangy sauce:
3 tbsp fish sauce
3 tbsp white sugar
2 tbsp white vinegar
2 tbsp lime juice
1 long red chilli, finely chopped
1 garlic clove, finely chopped
