Crispy Prawn Toast with Crab Salad
Indulge in Glynn Purnell’s Crispy Prawn Toast layered with a delicate crab salad, garnished with edible flowers, micro coriander, and plum.
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Cooking tools:
- Food processor
- Kitchen scale
- Mixing bowl
- Chef's knife
- Cutting board
- Microplane
- Peeler
- Offset spatula
- Baking sheet
- Deep fryer
- Slotted spoon
- Colander
- Spoon
- Plate
Ingredients
- 1kg Prawns
- 100g Egg whites
- 1 Garlic clove, grated
- 1 Lemon zest
- 100g Prawn mix (made from above ingredients)
- 4 slices white bread, ideally milk loaf
- 15g Light soy sauce
- 5g Fish sauce
- 3g Garlic powder
- 5g Sesame oil
- Picked white crab meat
- Olive oil
- Salt
- Lemon Zest
- Edible flowers
- Micro coriander leaves
- Plums, sliced
- 1 cucumber, peeled, de-seeded and sliced into rounds
- Chopped spring onions
- Chopped red chilli
- Chopped coriander leaves
- Soy sauce
- Sesame oil
- Fish sauce
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