Sesame Prawn Toast with Crunchy Slaw

• 250 graw peeled king prawns, deveined and thoroughly patted dry
• 4medium slices white bread, about 160 g
• 40 gspring onions, finely chopped
• 10 gginger, finely grated
• 15 mllight soy sauce, divided
• 10 gcornflour
• 15 gsesame seeds
• 10 mlrapeseed oil
• 150 gwhite cabbage, finely shredded
• 100 gcarrot, coarsely grated
• 120 gcucumber, cut into short thin sticks
• 25 mlrice vinegar
• 10 ghoney
• 5 mlsesame oil
• 20 mlwater

Method

1. 1Heat a 5–6 litre air fryer to 180°C for 3 minutes. Plan on two batches: four bread triangles must sit flat with small gaps in each batch. A smaller basket may need a third batch, adding 10–12 minutes to the total.
2. 2Mix the rice vinegar, honey, sesame oil, measured water and 5 ml of the soy sauce in a small bowl. Keep half as a dipping dressing. Toss the remaining half with the cabbage, carrot and cucumber, then leave the slaw to soften slightly while retaining its crunch.
3. 3Finely chop the prawns, then repeatedly scrape and chop with the flat and edge of a large knife until they form a sticky, rough paste. Alternatively, pulse briefly in a small food processor. Stir in the spring onions, ginger, cornflour and remaining 10 ml soy sauce. Use raw prawns here: cooked ones will not bind into the same springy topping.
4. 4Brush the undersides of the bread with half the rapeseed oil. Spread the prawn mixture evenly over the other sides, right to the crusts, keeping it no thicker than 8 mm. Press the sesame seeds lightly into the topping, then dab with the remaining oil. Cut each slice diagonally in half to make eight triangles. Wash the knife, board and your hands after handling the raw mixture.
5. 5Lay four triangles prawn-side up in the basket without overlapping. Air-fry for 10–12 minutes until the bread edges are golden, the sesame seeds lightly toasted and the prawn topping is opaque and steaming hot right through. Cut into one thick corner to check; if any centre is translucent, cook for another 2 minutes and check again. Do not turn the toasts.
6. 6Transfer the first batch to a wire rack so the undersides stay crisp and cook the second batch in the same way. If needed, return the first batch to the empty basket for 1 minute to warm through. Divide the slaw between two plates and serve four toast triangles each with the reserved dipping dressing.

Per serving

kcal

518

protein

41.5g

fibre

12.3g

carbs

58.6g

fat

13.5g