"A dish that everyone knows, but is often not done as well as
you would hope," says Michael Ryan. "I had a version at Adam
Liston's Northern Light (he's now at his new restaurant Honcho) -
it was fantastic and is the inspiration for our version made with
Australian Crystal Bay prawn meat. It's an okonomiyaki/prawn toast
Frankenstein mash-up that somehow works."
6slices 2-day-old white sandwich bread crusts removed, halved to make rectangles50 gm (1/3 cup) plain flour3eggs, beaten200 gmpanko crumbsSunflower oil, for deep-fryingKewpie mayonnaise, tonkatsu sauce and dried bonito flakes, to serve (see note)Prawn farce500 gmpeeled raw king prawns, cleaned and coarsely chopped40 gmginger, finely chopped2garlic cloves, finely chopped1eggwhite1 tspcaster sugar4spring onions, trimmed and thinly sliced2 tbspdried bonito flakes (see note)1 tbsp Japanese pickled ginger (gari), drained, thinly sliced (see note)1 tsp sesame oil
For prawn farce, process prawns, ginger, garlic, eggwhite and sugar in a food processor to coarsely chop. Add spring onion, bonito, ginger and sesame oil and pulse to just combine. Season to taste and fry a small piece to check the seasoning.
Spread 2 tbsp prawn farce evenly over each piece of bread with a small spatula, making the mixture thinner at the edges. Place flour, eggs and panko crumbs in separate bowls. Lightly roll prawn toasts in flour, shaking off excess, then dredge in eggs and gently roll in panko to coat evenly. Place on a tray lined with baking paper.
Heat oil to 170C in a deep saucepan and deep-fry prawn toasts in batches, turning occasionally with a fork, until golden brown and cooked through (4-5 minutes; be careful, hot oil will spit). Drain well on paper towels, drizzle with Kewpie mayo and tonkatsu sauce, sprinkle with bonito flakes and serve warm.