Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, prawn toast with yuzu mayo, coriander and mint. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Kraft Mayo Comes In a Variety of Flavors to Take Your Midday Sandwich to the Next Level! Prawn Toast with Yuzu Mayo, Coriander and Mint is one of the most popular of recent trending foods in the world. It is enjoyed by millions every day. It is easy, it is fast, it tastes delicious.

Prawn Toast with Yuzu Mayo, Coriander and Mint is one of the most well liked of current trending meals on earth. It is enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. They are nice and they look wonderful. Prawn Toast with Yuzu Mayo, Coriander and Mint is something that I’ve loved my entire life.

To get started with this particular recipe, we must 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 can achieve it.

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

1. Get Prawn Mousse:
2. Make ready 1.4 kg medium green king prawns, peeled, cleaned
3. Prepare 1 egg white, chilled
4. Make ready 1 tbs sesame oil
5. Prepare 20 g coriander stalks, finely chopped
6. Take Yuzu mayo:
7. Prepare 200 g Japanese mayonaise
8. Prepare 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. Take 3/4 cup coriander leaves
13. Make ready 3/4 cup mint leaves

Check if the mousse is fully cooked. If not, deep-fry the toast for another minute or two. Save this Prawn toast with yuzu mayonnaise, coriander and mint recipe and more from Mr Hong: A Glimpse into the Mind of the Brilliant Chef Behind Mr Wong, El Loco and Ms G's to your own online collection at EatYourBooks.com Widely popular in Asian cooking, yuzu is a Japanese citrus that imparts a floral aroma and bracingly tart zest into this abalone dish. Prawn toast with yuzu mayonnaise, coriander and mint This is a superb snack.

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.

Save this Prawn toast with yuzu mayonnaise, coriander and mint recipe and more from Mr Hong: A Glimpse into the Mind of the Brilliant Chef Behind Mr Wong, El Loco and Ms G's to your own online collection at EatYourBooks.com Widely popular in Asian cooking, yuzu is a Japanese citrus that imparts a floral aroma and bracingly tart zest into this abalone dish. Prawn toast with yuzu mayonnaise, coriander and mint This is a superb snack. Top each piece of toast with yuzu mayo and garnish with a fresh herb salad. Fried prawn toast with yuzu mayo should really not feature on any sensible January eating plan, but what the hell?. It's too good to pass by.

So that’s going to wrap this up with this exceptional food prawn toast with yuzu mayo, coriander and mint recipe. Thanks so much for reading. I’m confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!