Prawn toast with yuzu mayonnaise, coriander and mint

Photo: Colin Page

Serves 6 as a snack

This dish really represents what Ms G’s is all about: it’s fun, it combines many cuisines and techniques and, most of all, customers tell me it brings back a certain sense of nostalgia from the suburban Chinese they use to eat growing up. It’s a Ms G’s signature and we can’t take it off the menu. The sourdough loaf is vital as it adds that real crispness to the toast and doesn’t soak up as much oil as plain white bread.


Yuzu mayonnaise
3 egg yolks
35ml yuzu juice (if you can find fresh yuzu, use it. Otherwise, you can find bottled yuzu juice at Japanese supermarkets)
1 tsp yuzukōshō (a green chilli pepper sauce also found in Japanese supermarkets)
500ml grapeseed oil
2 cloves garlic, finely grated

Prawn mousse
600g prawn meat
1 egg white
20ml sesame oil
15g sugar
9g fine salt
20g coriander stalks, finely sliced

To assemble
1 large sourdough loaf
Sesame seeds for garnish
Vegetable oil for deep-frying

To serve
1 bunch coriander leaves only, use stalks for mousse as above
1 bunch round leaf mint leaves
1 bunch vietnamese mint leaves
2 green shallots, finely sliced
50ml nuoc cham


In a food processor add all ingredients except the oil.
Turn it on and in a slow and steady stream pour in the grapeseed oil. It should start to emulsify and make a mayonnaise. Season to taste with salt.

Prawn mousse
Place all ingredients in a food processor and pulse to create a coarse-looking paste.
Resist the urge to make it too smooth, because you still want the texture of chunks of prawn. Refrigerate the mixture for at least 2 hours to firm up.

To assemble
After 2 hours cut the ends off the bread and slice into 7mm slices.
Using a butter knife, spread the prawn mousse on the bread to an even 1cm layer.
Sprinkle with sesame seeds.
Repeat the process with rest of bread slices.

To cook
Heat a deep fryer or large pot filled with vegetable oil to 180°C. Test by putting a small piece of bread in oil. If it sizzles immediately, the oil is ready for frying.
Fry toasts one at a time for approximately 5 minutes, or until golden and the prawn mousse is fully cooked.
Drain on absorbent paper and then cut into 4-5 fingers.
At this stage check if the mousse is fully cooked. If it could do with a little bit longer, put the toast back into the deep fryer and give it another minute or two.

To serve
In a bowl combine herbs and shallots and dress with the nuoc cham.
Top each piece of toast with some yuzu mayonnaise and garnish with fresh herb salad.

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