Posh Prawn Toast with Yuzu Mayo & Red Dragon Sauce

I am seriously lacking motivation to cook, to write and to blog. I have so many great recipes and ideas to share but the post holidays blues are kicking in (we just got back from Melbourne on Monday) and hopefully I will get back into the routine soon.

Nyonya spiral curry puff, waterchestnut cake, egg tart, prawn dumplings, Milo & soda cracker ice cream sandwich, Singapore fried noodle, chilli mud crabs, fish head curry are among many wonderful recipes I plan to work on.

For now, it's a slightly posher version of the classic prawn toasts recipe with two different dipping sauces. I personally prefer a citrusy mayonnaise (lemon, lime or yuzu) to go with these prawn toasts. However, if you prefer a more spicy, stronger flavour dipping sauce, the red dragon sauce I have adapted and modified from Momofuku's cookbook will be a good alternative.

While I plan to continue to dedicate this blog to my Malaysian / Chinese recipes, I have started a new blog Chateau E, not a blog really, because it won't contain any writing, just a collection of food photos and recipes that I come across and love. A place to consolidate them online for easy accessibility, a continuity from the abandoned "Come Dine With Me" series.

Welcome to my new house - Chateau E.

Posh Prawn Toast with Yuzu Mayo & Red Dragon Sauce
Make 8

Ingredients

Baby red shiso leaves
Salmon roe

Prawn Toast:
200 g shelled prawns
1 tsp cornflour
1 tsp salt
Dash of white pepper
1 egg white
1/2 tbsp chopped spring onions
Sesame seeds
Sourdough baguette

Red Dragon Sauce:
1/4 cup water
1/4 cup sugar
100 ml gochujang

1 tbsp soy sauce
1 tsp rice wine vinegar
1 tsp mirin
1/2 tsp sesame oil

Method:

1. Slice sourdough baguette diagonally into 8 thick slices.
2. Add prawn, cornflour, salt, pepper, egg white in a food processor and whiz until a paste is formed. Mix in spring onions.

3. Spread a thick layer of the prawn paste on all the bread slices. Sprinkle with sesame seeds.

4. Heat a deep-fryer until 170C. Fry the prawn toasts in batches until it's golden brown and cooked through.
5. Drain the prawn toasts on paper towels. Lay them on serving plate, spoon some salmon roe on each toast and sprinkle with baby red shiso leaves.

6. To make red dragon sauce: bring the water and sugar to a boil in a small saucepan, stirring until the sugar dissolves. Remove from the heat and let cool for a few minutes, then stir in the gochujang to dissolve it. Stir in the soy, vinegar, and sesame.