Vietnamese Green Curry Prawn Toast with Khanh Ong

Number of serves: 4

Kimchi mayo

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INGREDIENTS:

½ cup of kewpie mayo

1 tbsp sriracha

1 piping bag

250g kimchi

METHOD:

This one’s another easy one, combine the mayo, the sriracha and 2 tbsp finely chopped kimchi and 1 tbsp of kim chi liquid in a mixing bowl then place in a piping bag for serving.

Green curry Prawn toast

INGREDIENTS:

500g uncooked prawn meat

1 large egg white

2 ½ teaspoon sesame oil

1 ½ tablespoon green curry paste

2 teaspoon caster sugar

a nice pinch of salt

a large pinch of ground white pepper

1 tablespoon thinly sliced coriander stems

1 tablespoon spring onion white part

1 loaf of sourdough

¼ cup of white sesame seeds

kewpie mayo in a piping bag

sriracha

2 spring onion cut into ribbons

½ a handful of micro coriander leaves

1 tablespoon fried chili strands (found at essential ingredients) or fresh chilli slices

METHOD:

Step one: In a food processor combine prawns, egg white, sesame oil, curry paste, sugar, salt, white pepper, coriander stems and white part of spring onion, pulse until a rough paste forms. Refrigerate for 1 hour so it firms up.

Step two: Slice the sourdough into 1cm pieces. Using a butter knife cover the 4 slices of bread with an even layer of the prawn mousse and then top with sesame seeds by pouring the seeds into a plate and patting the toast prawn side down into the seeds.

Step three: Fry for 2-4 minutes until golden at 180C in a deep fryer.

Step four: Make a small cut into the piping bag tip and zigzag some mayo on the toast.

Step five: Put sriracha on the side in a ramekin. Top toast with spring onion, micro coriander and chilli.

Khanh’s Chilli Oil

INGREDIENTS

3 star anise

1 cinnamon stick (cassia bark even better)

2-4 tbsp of Szechuan peppercorns (how much numb do you want?)

3 Bay leaves or 4

1 tsp cloves

3 cloves of garlic peeled

2 shallots peeled

500 ml of a neutral oil like grapeseed, veg, peanut

1 - 1 1/2 cups of Szechuan chilli flakes or if you can’t find that then the normal chili flakes from your supermarket is fine, it just won’t be as hot.

SALT to taste

METHOD:

Step one: In a large pot add almost everything except chilli flakes and salt.

Have the heat on low you want it all to infuse slowly and not burn so about 100-120C temperature-wise. Leave this to just bubble gently for about 20 minutes or more if you want.

Step two: Have a large heatproof bowl ready with chilli flakes in it. Make sure it’s big. The oil can spill over. Using a strainer carefully pour the oil mixture over the chili flakes. Leave to infuse and cook. Add a few tsp of salt at this point while it’s cooling too

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