Preheat a wok or frying pan over a medium heat. Add the oil then place the stuffed chillies, prawn-side down, in the pan and cook for 2-3 minutes, until the prawn mixture is cooked through.

For the poached prawn canapes use green prawns poached in white wine for two minutes, then refreshed in iced water and drained. Slice fresh peach on top of prawn, a slice of cucumber and a fresh ...

Method 1. In a food processor, pulse the prawns, garlic, ginger, salt, sugar, cornflour, rice wine, egg white and sesame oil until almost smooth. Refrigerate the prawn paste for about two hours. 2.

12 prawns, cooked and peeled 1 cup picked baby rocket leaves 2 tbsp finely snipped chives Method 1. Roughly crush the avocado with a fork, then mix in 1 tbsp lime or lemon juice, sea salt and ...

Add to the prawn mix, followed by the egg and soy sauce, mixing well to form a rough paste. Place in the fridge to cool and allow the flavours to meld for at least 10 minutes.

Revisit prawn toast with these traditional and modern spins – from retro sesame triangles to yuzu‑dressed and crab‑laced twists, these are easy crowd‑pleasers for any spread.

Place prawns, reserving several pieces for serving, in a bowl with mayonnaise and dill, mixing to combine. Using a 4 cm-round cutter, cut 2 rounds from each slice of bread, discarding the trimmings.

For the toast, spread the prawn mixture evenly over each slice of bread, ensuring the mixture is about 0.5cm thick. Flip each slice onto a tray of sesame seeds, pressing gently to ensure the seeds ...

Saint Jacques et tartine de crevettes (prawn toast) at Hubert. Wolter Peeters In Melbourne’s CBD, Victor Liong of Lee Ho Fook makes prawn toast with ama-ebi (sweet, raw, Japanese shrimp), green ...