GIANT PRAWN TOAST WITH
BLACK SESAME & SHISO
Preparation time 20 mins plus
10 mins marinating
Cooking time 25 mins
Makes 18
22 large raw prawns, peeled,
deveined
3 green shallots, finely sliced
2 Tbsp finely chopped ginger
1 Tbsp light soy sauce
1 Tbsp rice wine vinegar
½ tsp sesame oil
½ tsp sea-salt flakes
½ tsp white sugar
200g firm white fish fillet,
boneless, skinless, diced
4 free-range egg whites
120ml pure cream
Vegetable oil, for deep frying
½ cup white sesame seeds
4 Tbsp black sesame seeds
18 slices white sourdough
ciabatta, 1cm thick
3 whole shiso leaves,
plus extra 3 finely sliced
½ cup Kewpie mayonnaise
4 sprigs coriander, leaves picked
1 long green chilli, finely chopped
Lemon cheeks, to serve
STEP 1 Cut 18 prawns horizontally,
put on a plate and refrigerate.
STEP 2 Finely chop remaining
prawns and put in a large mixing
bowl. Add shallots, ginger, soy
sauce, rice wine, sesame oil, salt
and sugar. Mix ingredients well. Set
aside for 10 minutes to marinate.
STEP 3 Place fish in bowl of a
food processor. Pulse until finely
chopped. Add 1 egg white, pulse
until smooth. Add cream, pulse until
combined. Transfer to chopped
prawn mixture and stir to combine.
STEP 4 Pour oil into a medium deep
saucepan until 5cm deep. Heat to
170°C on a cook’s thermometer.
STEP 5 Mix together both sesame
seeds on a dinner plate. Spread
1 Tbsp prawn mixture on each slice
of bread. Put 2 prawn halves on
top, pressing firmly to secure.
STEP 6 Lightly whisk remaining egg
whites in a shallow bowl until foamy.
Dip underside of bread into egg white,
then press into seeds. Turn bread
and press prawn side into seeds.
STEP 7 Deep-fry bread, prawn
side down first, for 2-3 minutes
on each side or until golden and
crisp. Drain on kitchen paper.
STEP 8 Arrange whole shiso leaves
on a platter, top with toast. Drizzle
with mayonnaise, then garnish with
coriander, extra sliced shiso and chilli.
Serve with lemon cheeks on the side.Giant prawn toast Sausage rolls2 tsp sea-salt flakes
500g beef mince
350g pork and fennel sausages,
skin removed
150g fresh breadcrumbs
1 small white onion, very finely diced
2 garlic cloves, crushed
1 Tbsp dried oregano
2 tsp ground allspice
Freshly ground black pepper,
to season
3 free-range eggs
6 sheets ready-rolled frozen puff
pastry, partially thawed
1 Tbsp sesame seeds
Barbecue or tomato sauce, to serveSTEP 1 Cook sweet potato in a large
pan of boiling water for 10 minutes or
until tender. Drain, return to pan and
mash well. Set aside for 30 minutes to
cool to room temperature.
STEP 2 Meanwhile, combine carrot,
zucchini and 1 tsp sea-salt flakes in a
strainer set over a large bowl. Set aside
for 10 minutes. Squeeze excess liquid
from vegetables.
STEP 3 Put sweet potato in a large
mixing bowl and add carrot mixture.
Add beef mince, sausage meat,
breadcrumbs, onion, garlic, oregano,
allspice, pepper, 2 of the eggs and
remaining salt flakes. Using clean
hands, mix well until well combined.
STEP 4 Preheat oven to 200°C fan-
forced (220ºC conventional). Line 2
large oven trays with baking paper.
STEP 5 Cut pastry sheets in half to
form 12 rectangles. Place ½ cup
mixture along 1 long side of each
pastry rectangle. Brush a little water
along the opposite long edge. Roll up
pastry to enclose mince.
STEP 6 Cut each pastry log in half to
make 2 sausage rolls, then cut each in
half again to make 4. Put pastry on
prepared trays, seam side down. Using
a small sharp knife score 2-3 slashes
along top of pastry crossways. Lightly
beat remaining egg. Brush egg over
pastry and sprinkle with sesame seeds.
STEP 7 Bake for 30 minutes or until
pastry is puffed and golden. Serve with
barbecue or tomato sauce. ■FABULOUS FOOD
Photography Andre Martin; styling Annette Forrest; food preparation Elle VernonSAUSAGE ROLLS
Preparation time 30 mins plus
30 mins cooling time
Cooking time 40 mins
Makes 481 small sweet potato (150g),
peeled, roughly chopped
1 carrot (110g), coarsely grated
1 medium zucchini (200g),
coarsely grated96 BHG DECEMBER 2017