serves
4
prep
10 minutes
cook
5 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
5
minutes
difficulty
Easy
level
Stream free On Demand
Twist On Tradition
Watch The Full Episode Here
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Watch The Full Episode Here
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You should always have a stash of seafood in your freezer, in case you want to whip up something delicious on a whim. Highly perishable seafood is often processed and snap-frozen on the boat, preserving it at its peak. It's incredibly cost-effective and convenient.
Ingredients
Confit garlic
- 2 tbsp olive oil
- 2 garlic cloves, finely minced
Prawn paste
- 120 g raw prawns, peeled and deveined
- 20 g guanciale or fatty pancetta, finely diced
- 40 g minced pork
- 4 cm piece ginger, grated (5 g)
- 1 tsp cornflour
- 2 tsp fish sauce
- ½ tsp ground white pepper
- ½ tsp salt
- 20 g dill sprigs, finely chopped, plus extra to garnish
- zest of ½ lemon
- 2 cups (500 ml) vegetable oil
- 4 slices white bread
- lemon cheeks, to serve
Instructions
- In a small frying pan, warm the olive oil, then add the garlic. Fry over low heat until the garlic is soft, then remove from the heat and allow to cool.
- Place the prawns, guanciale, pork mince, ginger, cornflour, fish sauce, white pepper and salt into a food processor and blitz to form a paste. Transfer to a bowl and add the confit garlic oil, along with the dill and lemon zest. Stir well to combine.
- Cut each slice of bread into four triangles. Spread the prawn mixture thickly over each triangle and set aside.
- In a large, heavy-based saucepan, heat the vegetable oil to 180°C (use a food thermometer to check the temperature). Deep-fry the prawn triangles in small batches, until golden-brown (prawn side down for 1 ½ - 2 minutes, then turn and cook for a further 1-2 minutes). Remove from the oil using a slotted spoon to a serving plate.
- Garnish the prawn toasts with dill sprigs and serve with the lemon cheeks to squeeze over.
Photography by Kitti Gould.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Twist On Tradition
Watch The Full Episode Here
G
Watch The Full Episode Here
G
You should always have a stash of seafood in your freezer, in case you want to whip up something delicious on a whim. Highly perishable seafood is often processed and snap-frozen on the boat, preserving it at its peak. It's incredibly cost-effective and convenient.
