Wild prawn sourdough toasts with ginger dressing | Marine Stewardship Council

Ingredients

• 650g raw peeled and cleaned Australian MSC certified banana or king prawns (look for the MSC blue fish tick)
• 1 egg white
• 2 teaspoons sesame oil
• 2 teaspoons sea salt flakes
• ¼ bunch coriander with stems and leaves separated
• 2 green spring onion, white parts chopped, green parts julienne in iced water
• 1 loaf white Sourdough bread
• 2/3 cup white sesame seeds for sprinkling
• Oil for deep frying
• Kewpie mayonnaise to serve
• 1 tablespoons ginger, finely grated
• 1 long red chilli, finely chopped
• 2 tablespoons fish sauce
• 2 tablespoons lime juice, plus extra wedges to serve
• 1 tablespoon maple syrup of caster sugar