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
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
Place the prawns, fish, makrut lime leaves, coriander, egg white, salt and sugar in the bowl of a food processor. Pulse until a smooth mousse forms. Spread the mixture generously onto the rounds of baguette. Place on a large tray. Sprinkle the tops with sesame seeds. NOTE – at this point you can store the uncooked prawn toasts in the fridge for up to a day or pop them in the freezer for up to a month.
To make the tangy sauce, whisk together the ingredients and set aside for at least 10 minutes to allow the sugar to dissolve.
Fill a saucepan or wok to about 1/3 capacity with the vegetable oil. Heat over high heat. Once the oil is hot (325°F or 165°C or when a wooden spoon dipped into the oil forms small little bubbles) place the toasts in filling side down. Flip them a couple of times as they cook to ensure an even colour. Drain on kitchen paper.
Toss the herbs with a little of the tangy sauce. Pile the warm toasts onto a serving plate. Top with herbs and drizzle with extra tangy sauce. Serve straight away with napkins!