Sesame prawn toasts with miso tahini dip
- 150g uncooked king prawns
- 2 eggs
- 90g sourdough breadcrumbs (can sub for panko or other similar alternatives)
- 2 tablespoons finely chopped chives
- 2 tablespoons sesame oil
- 1 tablespoon soy
- 1/4 teaspoon ground giinger
- 3 tablespoons roasted sesame seeds (mix of white and black or just white)
- Pinch of sea salt and black pepper
- Drizzle of olive oil
- 180g baby pak choi
For the miso tahini dip
- 2 tablespoons light tahini
- 2 tablespoons sweet white miso paste
- 1 tablespoon mirin
- 1 teaspoon yuzu juice
- 1 teaspoon good quality soy sauce or sub with coconut aminos for soy free versio
- 1 teaspoon sesame seeds
Preheat the air fryer to 190c.
Chop the prawns into very small pieces and place to one side. In a medium bowl whisk the eggs. Add the chopped prawns, chives, sesame oil, soy, ground ginger, 1 tablespoon of sesame seeds and seasoning to the bowl and mix well. Add the sourdough breadcrumbs (or panko), minus the 4 tablespoons for coating. Mix together well so it binds but is still a bit sticky. Divide in half into two large balls.
On a large chopping board spread out the reserved sourdough breadcrumbs and remaining 2 tablespoons of sesame seeds evenly. Place your sesame balls on this to coat each side well and press into two rough square shapes around 4inch x 4inch. Turning over a few times until well coated. Using a very sharp large kitchen knife slice into triangular quarters. You may need to gently press the triangles into shape depending on how finely chopped the prawns are and your knife for cutting.
Place into the air fryer for 12 minutes turning half way.
Whilst this is cooking whisk together the miso tahini dip ingredients and thin with 1 tablespoon of water. Divide into two dipping bowls, or one if you don’t mind sharing!
Wash and trim the baby pak choi and in a large frying pan heat a little olive oil and stir fry for around 3-4 minutes. Place the sesame prawn toasts next to the dip and serve with the pak choi on the side.