Prawn toast is truly underrated. And a liberating thought is that you can make prawn toast in bulk and eat as much as you like. I usually make extra and eat the leftover prawn toast cold from the fridge as a snack. 

Recipe by Meg Yonson |  Photography by Luisa Brimble  |  Olivia Blackmore

Serves: 4

Ingredients

1 medium fennel, very finely sliced
1⁄4 cabbage, very thinly sliced
2 limes
2 tablespoons aioli 
Pinch sea salt
2 Lebanese cucumbers, de-seeded and sliced into thin half moons
1⁄2 cup coriander leaves
1 large avocado, sliced into wedges

Prawn Toast
200g prawn meat (shelled, deveined and cleaned)
1 small shallot, finely chopped
1 clove garlic, minced
1cm ginger, minced
1 teaspoon soy sauce
1 teaspoon sesame oil
1 egg
1 teaspoon tapioca flour or cornstarch
1 teaspoon sea salt
4 slices of white bread 
3⁄4 cup sesame seeds (can do a mix of 1⁄2 cup white and 1⁄4 cup of black)
Oil, for shallow frying

Method

1. To make the Prawn Toast, add the prawn meat, shallot, garlic, ginger, soy sauce, sesame oil, egg and the tapioca flour or cornstarch to a food processor. Blitz until smooth.
2. Place your slices of bread on a chopping board. Spread the prawn mixture across the bread, also covering the crust.
3. Slice bread into quarter triangles. Add the sesame seeds to a shallow bowl and press the prawn toast triangles, prawn mixture-side down, into the sesame seeds so it covers the top. Repeat with all the triangles.
4. Heat a large frying pan over medium-high heat. Add in enough oil to coat the pan well. Add in the toast triangles, about 4-6 at a time, sesame seed side down. And cook for 1-3 minutes on each side until golden - keep an eye on them as the seeds can burn easily! Set aside while you fry the remaining toast triangles.
5. To make the salad, add the fennel and cabbage into a large mixing bowl. Squeeze in the lime and add the aioli and salt. Use your hands or a pair of tongs to toss the salad to combine well.
6. Divide the slaw, prawn toasts, cucumber moons, avocado and coriander between bowls. If you have some fennel fronds, sprinkle those over too!