Redbird Chinese in Sydney opened its doors in Redfern last year and is headed up by award-winning Executive Chef Hamish Ingham. A modern take on Chinese cuisine is seen across the menu, which features plenty of familiar favourites including prawn toast. Here, Ingham shares his version of the entrée.
Ingredients
400g fresh king prawns (peeled and cleaned)
10g ginger
20g shallots
1/2 bunch coriander
Pinch white pepper
5g sugar
2 slices white bread
100g white sesame seeds
Vegetable oil (for frying)
Ground Sichuan pepper
Method
- Mince half the prawns and clean and dice the remaining. Finely dice ginger, slice
shallots and coriander, and season with pepper. Add sugar and mix together with
the prawns. - Cut each slice of bread into four even triangles and remove the crusts. Evenly
spread a tablespoon of the prawn mixture over each triangle and place the prawn side into the sesame seeds. Coat each piece. - Bring a heavy-based pot of vegetable oil up to 180 degrees Celsius and deep fry the prawn toast until golden brown. Drain and season with Sichuan pepper and serve with dipping sauce.