BRIOCHE PRAWN TOAST

Stuffed to the brim with a spicy chunky prawn filling, my new fave way to eat prawn toast.

My biggest pet peeve when it comes to prawn toast is the level of filling. I'm not here for 1mm of filling; like bish I want depthhh please, and this recipe surely delivers! Inspired by the genius bao prawn toast at Chets London, but an easy at-home version using brioche buns. To keep things light, I air fry, but you can totally deep fry! I serve it with a quick spicy sambal mayo dip—gorgeous scenes!

Makes: 8

Total Time: 20 min

Ingredients:

• 2 packs of raw, peeled prawns (330g total)

• 1 spring onion

• 10g chives

• 1 tsp sambal

• 1/2 tsp sugar

• 1 tsp soy sauce

• 1/2 tsp white pepper

• 1/2 tsp sesame oil

• 1 egg white

• 4 brioche rolls

• White sesame seeds

• Black sesame seeds

• Neutral oil

Dip:

• Mayo

• Sambal

• Sriracha

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Method:

1. In a food processor, mince 165g of prawns with the spring onion, chives, sambal, sugar, soy sauce, white pepper, and sesame oil.

2. Roughly chop the remaining prawns and combine them in a bowl with the minced prawn mixture and egg white.

3. Divide the buns in half (you should have 8 halves) and score a knife down the middle of each to make it easier to fold in half (but don’t cut all the way through).

4. Add a few tablespoons of the filling to one half of each brioche roll, then squeeze together like a taco and smooth with the back of a spoon. Set aside until all the brioche halves are filled.

5. In a bowl, mix the sesame seeds, then coat the exposed prawn-filled side of the brioche with the sesame seeds.

6. Brush with oil and air-fry for 10-12 minutes OR deep-fry for 5 minutes until golden brown and crisp.

7. Meanwhile, mix 1/3 mayo, 1/3 sambal, and 1/3 sriracha to create a delicious dipping sauce. Thin it with a touch of water if required.

8. Serve straight away!