PREPARATION: 10min ~ COOK: 5min ~ READY IN: 15min
- For the prawn mousse, in a food-processor, pulse together the prawn meat, sesame oil, egg white, sugar, salt, coriander stalks, mustard powder until just combined. Slice the sourdough into thick slices and spread over about 2 tbsp of the prawn mixture onto the bread and sprinkle with sesame seeds.
- Heat vegetable oil in a large fry pan and add toast prawn side up. Nappé the prawns on the toast with oil until just cooked. After 2 minutes, turn the toast prawn side down and cook for another 30 seconds. Sit the toast on paper to absorb the excess oil and sprinkle with sesame seeds.
- Serve hot with coriander leaves and kewpie mayonnaise.