Prawn Toast is a pretty splendid thing isn’t it. It’s all crunchy and prawny and delicious. It’s like half a slice of a tiny, deep fried prawn burger. For me, of course, the next logical step is to make it into an actual burger. I don’t mean slapping a greasy disc of beef on top of it, I mean by making the prawny bit, along with a few other elements, the star of the show.
Overall it took about a week to put together as it had several moving parts, which are listed below.
The Prawn Patty.
I hate the word ‘patty’, it is a ridiculous word but I cannot think of a better description.
I have a couple of recipes for Prawn Toast but the one I picked was in the “The Takeaway Secret” book. You throw cooked,peeled prawns, spring onions, ginger and garlic paste, cornflour and soy sauce into a blender, whizz it up till it becomes a paste and spread it over 6 slices of bread, dip it in Sesame seeds and deep fry after keeping it in the fridge for an hour or so to set up. Easy, except in this case I put about half the mixture on a burger bun, dipped it in the Sesame Seeds and put it in the fridge for later in the week ( I also accidentally put too much soy sauce in the mixture). I made normal Prawn toast with the rest of the mixture and had it for tea. It was nice.
Coconut goes with Prawns, as does Chilli and Lime, so I decided to make a Coconut, Lime and Chilli Mayonnaise. It was also an excuse to make homemade mayonnaise for the first time. I followed the instructions in my “Mission Street Food” book and it came out pretty well to be honest. Best Mayo I’ve ever tasted.
For the coconut bit I emptied a tin of coconut milk into a pan with the juice of one lime and a whole chilli pepper with the ends cut off and reduced it to about a 3rd. I was hoping it would thicken as I reduced but I think the lime sort of stopped that happening. It did thicken, but not as much as I’d hoped. I took it off the heat, let it cool and added it to a few tablespoons of my homemade Mayo. Delicious. (As it turned out, it thickened as it cooled, and became even thicker once added to the Mayo and stored in the fridge for a few days. I also did not take a picture of it).
The homemade mayo, this was before I put the coconut mixture in.
Green Bean and Carrot Pickle.
I’ve made this before…sort of. The truth is it should have been Daikon and Carrot Pickle (from here) but I could not get hold of a Daikon, so settled on the green beans. I know that peas go really well with prawns and green beans have a similar freshness to peas without the rolly awayness that would happen if placed on burger…I guess I could have done a pea puree but as it turned out, the green beans pickled brilliantly. You really should try making this.
Green Bean and Carrot Pickle. Crunchy.
The actual construction of the burger was really quick. At the same time as deep frying the patty (urgh) and I toasted the top half of the bun under the grill. It only took about 3 minutes, and when the sesame seeds were a golden colour I took the patty out and rested it on some paper towel to soak up some of the grease. I just sort of dropped the whole thing in, so the bottom of the bun got a bit fried which wasn’t the aim. Next time I will gently place the patty in with a slotted spoon or something.
I topped the patty with a slice of tomato and a nice handful of my green bean and carrot pickle, and liberally smeared some coconut mayo on the toasted top half of the bun.
Look! Look at the Burger!!
It actually, pretty much, worked. The pickle really worked with the coconut mayo, it had that really nice combination of sweet and sour and creamy versus crunchy texture. The lime was slightly over powering ( I would use less next time) and the chilli didn’t really come through ( I would use more next time). The only slight let down was the prawn patty itself, it wasn’t nearly prawny enough and the texture was slightly pappy and floury. I think that’s down to the cornflour and the fact that what I prepared was slightly thicker than your average slice of prawn toast. I need to find something to boost the prawn flavour and something I can add to keep the mixture tight.
Overall, it was pretty successful, and with a little tweaking here and there I think it will be bloody marvelous.
Also shown is some sweet potato fries that I made. They were horrible.