Herby prawn toasts
This isn’t a Chinese-style deep-fried prawn toast, but a snack that makes use of herb mayonnaise, and is topped with Parmesan, lemon and chilli flakes.
- Total:
Ingredients
- 150g of king prawns, raw
- 2slices of farmhouse-style soft white bread, cut in half or quarters if large
- Parmesan, for grating
- 1spring onion, finely sliced
- chilli flakes to taste
- 1lemon, zested and juiced
- 2egg yolks
- ½tsp Dijon mustard
- 100ml of neutral oil, such as vegetable
- 50ml of extra virgin olive oil
- 1dash of lemon juice
- 1garlic clove, grated to a paste
- 1tbsp of chives, finely chopped
- 1tbsp of parsley, finely chopped
- 1tbsp of basil, finely shredded
- salt to taste
Instructions
Step 1
To make the mayonnaise, place the egg yolks and mustard into the bowl of an electric mixer. Slowly begin adding the flavourless oil drip by drip. Then, in a thin stream, slowly add the olive oil in the same way. Add the lemon juice and garlic and whisk to combine. Season with salt and stir through the chopped herbsStep 2
Preheat a grill to mediumStep 3
Combine the prawns with 4 tablespoons herb mayonnaise and spread onto the bread pieces. Top with spring onions and a grating of Parmesan and grill for a few minutes, or until the prawns are totally pinkStep 4
Top with chilli flakes, lemon zest and a squeeze of lemon juice to serve