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King Prawn Toast With Soy Glazed Lobster Claw
King Prawn Toast With Soy Glazed Lobster Claw
A luxurious and Chinese New Year inspired canape, starter or platter, that combines the delightful prawn toast flavour with deluxe and meaty lobster claw meat in a soy sauce glaze.
Ingredients
Prawn Toast
- 250 g XL Raw And Peeled King Prawns
- 1 garlic clove roughly chopped
- 1 tsp finely grated ginger
- 1 egg white
- ½ tsp golden caster sugar
- 1 tsp light soy sauce plus extra to serve
- 2 spring onions very finely chopped
- 3 slices white bread crusts removed
- sesame oil for brushing
- 1 egg lightly beaten
- 100 g sesame seeds
- Sunflower oil for shallow frying
- Chopped red chilli
- Chopped coriander
Soy Glazed Lobster
- 500 g Luxury Lobster Claw Meat
- 20 ml sesame oil
- 40 g garlic minced
- 12 g ginger minced
- 130 ml soy sauce
- 120 g honey
- 70 g dark brown sugar
- 40 g oyster sauce
- 24 g apple cider vinegar
Instructions
Make the Soy Glaze
- In a small saucepan over medium heat, add the sesame oil, garlic, and ginger and cook for about 30 seconds or until it becomes slightly brown.
- Add the rest of the ingredients and stir until it’s combined.
- Continue to cook for about 8-10 minutes or until the sauce has reduced by about half.
- It will be a bit watery, not candy-like, and not really coating the back of a spoon, but it will thicken as it cools down (see photo). You don’t want to keep it over the stove until it reaches final consistency because it will be too thick afterwards.
- Remove the pan from the heat and let it cool for about 10 minutes to thicken into the consistency of thick honey. See photo for thickness after resting. You should be able to run a spatula or spoon down the middle and leave a line down the middle for 2 seconds before it pools back together.
Sesame Toasts
- Put the prawns, garlic, ginger, egg white, sugar and soy in a food processor and blitz to a paste. Stir in the spring onion. Scrape into a bowl, cover and chill for 30 mins.
- Brush one side of each piece of bread with sesame oil. Spread the prawn mixture on top, taking it right to the edges of the bread. Brush the beaten egg carefully over the top and sides and sprinkle liberally with sesame seeds so they stick all over.
- Heat 2-3cm oil in a sauté pan or deep frying pan until hot, and cook each piece of bread (it’s easier to cook one at a time), un spread-side down for 1½ mins, then carefully turn over and cook for 1-2 mins on the prawn side or until the sesame seeds are golden and the prawn paste cooked through. Cut each piece into four triangles.
- Gently heat up the soy glaze with the lobster claws in the pan until the glaze just covers the claws and is nice and shiny and sticky.
- Place a claw on top of each piece of prawn toast and secure with a small skewer or toothpick.
- Sprinkle over freshly chopped chilli, coriander and spring onion.
Tried this recipe?Let us know how it was!
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