2 slices Tip Top Super Thick White, cut into triangle halves - (makes 4 pieces)
2 tsp canola oil
2 tsp sesame oil
4 spring onions, coarsely chopped
1 clove garlic, crushed
2-3cm piece ginger, peeled & grated
1 egg white
2 tsp soy sauce
1-2 cup canola oil
40g sesame seeds
½ cup japanese mayo
½ tsp sriracha style sauce
1 tsp lemon juice
6 cooked king prawns, peeled and deveined
½ tsp furikake, for topping
1 tsp micro herbs
Method
Heat a small non-stick frying pan to medium heat; add both oils, onion, garlic and ginger and cook until soft and caramelised (approx 5 mins). Set aside to cool.
In a small food processor, pulse 1 egg white, soy and cooked onion mixture until a smooth paste forms.
Heat non-stick frying pan filled 1cm deep with oil, to medium-high heat.
Place egg white paste on a plate, on a separate plate, pour sesame seeds. Dip the bread into egg, then sesame seeds, ensuring both sides are covered. then shallow fry until crispy and brown on both sides. Remove and allow the excess oil to drain on a paper towel.
In a small bowl mix together kewpie, sriracha and lemon juice until combined.
To serve, spoon sriracha mayo over toast, top with prawns and finish with furikake and the micro herbs herbs for garnish.
