There are two types of Chinese food in my world; good & greasy and then there is exotic – each has a time and place. I have been lucky enough to find a chef that does both incredibly well and her name is Kylie Kwong.
Kylie runs a restaurant in Sydney called Billy Kwong – it is one of my most favourite places to eat and it is a place I send everyone too when I know they are visiting Sydney in their travels. For those of you who are lucky enough to have gone there, you would have to agree it is exceptional. Amongst her best dishes are Snapper with Ginger and Shallots, Caramelised Black Berkshire Pork Belly and my all time favourite – Crispy Skin Duck with Santa Rosa Plum Sauce.
I have tried my hand at some of Kylie’s more exotic recipes but today I found this and being in a greasy Chinese kind of mood, I decided to make them. They are easy and very tasty, I wasn’t even frightened by the prospect of frying either – with the prawn mixture strangely defying gravity and staying stuck to the bread. A little oriental magic maybe…
Ingredients
800 grams/1.76 pounds (around 16) uncooked King Prawns (jumbo shrimp)
¼ cup spring onion (scallions), finely sliced
¼ cup coriander (cilantro) leaf, finely chopped
1 tablespoon Ginger, finely chopped
2 teaspoons shao hsing wine or dry sherry
1 teaspoon Soy sauce
1 egg white lightly beaten
½ teaspoon sea salt
6 Slices thick white bread
¼ cup sesame seeds
vegetable oil for deep frying
Sweet Chilli and Carrot Dipping Sauce
½ small carrot peeled
½ teaspoon white sugar
½ teaspoon sea salt
2 cups Rice vinegar
1½ cups white sugar
5 tablespoons Fish sauce
2 large Red chilli’s finely sliced
Peel and de-vein prawns, then cut prawn meat into 1.5 cm (3/4 in) dice.
In a bowl, combine prawn meat with remaining ingredients except bread, sesame seeds and vegetable oil, and mix well.
Remove and discard crusts from bread and cut each slice in half diagonally. Place a tablespoon of prawn mixture onto each piece of bread, lightly pressing mixture onto bread to cover well. Gently roll each piece of prawn bread in sesame seeds to lightly coat.
Heat oil in a hot wok until surface seems to shimmer slightly. Working in batches, carefully lower prawn toasts, prawn-side down, into hot oil. Deep-fry on medium heat for 1 minute. Turn toasts over and cook other side for a further minute, or until lightly browned all over and just cooked through.
Remove from wok using a slotted spoon and drain on kitchen paper. Serve immediately with a bowl of Sweet Chilli and Carrot Dipping Sauce.
Sweet Chili and Carrot Dipping Sauce
To make the sauce, finely slice carrots lengthways into ribbons using a vegetable peeler. Cut ribbons into a fine julienne. Combine carrots in a bowl with sugar and salt, mix well and leave to stand for 10 minutes.
Drain and using your hands, gently squeeze away any excess liquid.
Meanwhile, place vinegar and extra sugar in a medium-sized heavy-based saucepan and bring to the boil.
Reduce heat and simmer, uncovered, for about 15 minutes or until reduced by almost half and slightly syrupy. Remove from stove, ladle into bowl of pickled carrots, fish sauce and chilli and set aside.
Source: Kylie Kwong
© 2012, Michelle. All rights reserved.
