Hello everybody, it’s Louise, welcome to my recipe page. Today, I will show you a way to prepare a special dish, prawn toast with yuzu mayo, coriander and mint. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Prawn Toast with Yuzu Mayo, Coriander and Mint is one of the most popular of current trending foods in the world. It’s simple, it is fast, it tastes delicious. It’s appreciated by millions every day. They are fine and they look fantastic. Prawn Toast with Yuzu Mayo, Coriander and Mint is something which I have loved my entire life.

To begin with this particular recipe, we have to prepare a few components. You can cook prawn toast with yuzu mayo, coriander and mint using 13 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Prawn Toast with Yuzu Mayo, Coriander and Mint:

1. Make ready Prawn Mousse:
2. Get 1.4 kg medium green king prawns, peeled, cleaned
3. Get 1 egg white, chilled
4. Get 1 tbs sesame oil
5. Take 20 g coriander stalks, finely chopped
6. Get Yuzu mayo:
7. Make ready 200 g Japanese mayonaise
8. Make ready 1 1/2 tsb yuzu juice
9. Get 6 X 5 mm thick slice sourdough bread
10. Get 65 g sesame seeds
11. Get vegetable oil to deep-fry
12. Get 3/4 cup coriander leaves
13. Prepare 3/4 cup mint leaves

Instructions to make Prawn Toast with Yuzu Mayo, Coriander and Mint:

1. To make prawn mousse, process all ingredients and 1 1/2 tsp salt in a food processor to a coarse mousse (small prawn chunks should still be visible).
2. Transfer to a bowl, cover, then refrigerator for 1 hour to firm.
3. Meanwhile, to make yuzu mayo, combine mayonnaise and yuzu juice in a bowl. cover, then refrigerate until needed. Makes 3/4 cup.
4. Using a knife, evenly spread prawn mousse 1 cm thick over bread, then sprinkle each slice with 1 tbs sesame seeds. Pad down to help seeds stick, than shake off any loose seeds.
5. Heat oi 180 C, the deep - fry toasts, in 2 batches, turning halfway, fry for 5 minutes or until golden and prawn mousse is cooked through.
6. Drain on paper towel, the cut each toast on the diagonal into 3 slices.
7. Scatter toast with coriander and mint, and serve with yuzu mayonaise.

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