miso prawn toasts

  • ¾ cup (225g) whole-egg mayonnaise
  • ⅓ cup (75g) white miso paste 
  • 350g medium peeled green (uncooked) prawns, trimmed 
  • 2 green onions, sliced 
  • 2 teaspoons finely grated lemon rind 
  • 1 teaspoon sesame oil 
  • sea salt and cracked black pepper 
  • 18 thin slices white baguette 
  • 3 teaspoons vegetable oil 
  • coriander leaves, to serve
  1. Place the mayonnaise and 2 tablespoons of the miso in a small bowl and mix to combine. Set aside. 
  2. Place the prawns, onion, lemon rind, sesame oil, salt, pepper and remaining miso in a small food processor and pulse until just combined. 
  3. Spread 1 teaspoon of the miso mayonnaise on each baguette slice, and spread with 2 teaspoons of the prawn mixture. 
  4. Heat 1 teaspoon of the vegetable oil in a large non-stick frying pan over medium heat. Cook 6 of the toasts, prawn-side down, for 1 minute. Turn and cook for a further minute or until golden and cooked through. 
  5. Repeat with remaining oil and prawn toasts. Serve with the remaining miso mayonnaise and coriander leaves. Makes 18.
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Tags: miso, prawn, starters,

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