With Easter just around the corner, Bibina at Warners Bay is stocked full of seafood goodness. But what do you do with all the leftovers once the big feast is over?
To answer that question we asked our resident chef Kirra Hughes to share a recipe for Easter leftovers that even we could make. And to our delight, she gave us a recipe to make Prawn Toast at home! Enjoy!
Over the past year, Covid has had folks wondering not what they should cook but what they CAN cook with ingredients they already have in the pantry.
It is guaranteed to be a much easier decision with a more delicious outcome if you choose good staples to begin with.
With news of wild weather and rising waters this week (I live on a farm prone to flooding) I had to stock my pantry and freezer again.
So off to Bibina I went.
A walk around the warehouse at Warners Bay gave me plenty of ideas for future meals.
Fast and fancy
One thing I always keep in the freezer is a bag of green prawns because they are so versatile.
Bibina has a large range of prawns in all different sizes, and these delicious crustaceans can be incorporated into so many recipes.
They make a super quick pasta dish when sauteed with some garlic, brown butter and a squeeze of lemon. Risottos and laksas are suddenly fancier and more flavourful with the addition of a handful of prawns toward the end of cooking. Rice paper rolls can be an easy way to mix things up in the kitchen and fun for the kids. And simply barbequing prawns locks in a heap of flavour and takes all of two minutes.
All of a sudden you aren’t as time-poor as you thought.
But what about the leftovers?
You should eat last nights’ leftovers first, right?
They can be upgraded as well. That mountain of extra rice from the night before can be transformed into a pumping prawn-studded fried rice. In fact, rice that has cooled and dried out is the best to use. Any extra salad or slaw stuffed into a taco with some cumin and smoked paprika tossed prawns will make a healthy Mexican feast.
My problem this week is boring old bread. Semi-stale bread just happens to be perfect for one of my favourite snacks though, Prawn Toast!
The bread is topped with a mix of garlic prawny goodness, tossed into sesame seeds and fried until crunchy and addictive.
Crispy Sesame Prawn Toast Recipe
- Sliced stale thick-cut white bread or sourdough, crust off and cut in half (triangle)
- 500g raw prawns, peeled, deveined and dried thoroughly (paper towel will do)
- 1 tsp fresh ginger, finely grated
- 2 cloves fresh garlic, grated
- 1 egg white
- 1 tsp cornflour or rice flour
- ½ cup sesame seeds (white and/or black)
- 1 tbsp sesame oil
- Salt and pepper
- Oil for frying (peanut or vegetable oil, not olive oil)
- 1 spring onion, sliced
- Pulse the prawns, ginger, garlic, egg, whites of the spring onion and sesame oil in a food processor. Everything should be well chopped but not smooth. You still want some texture. Put the mix in the fridge to set for an hour (or overnight if making ahead).
- Using a spatula, spread the bread with the prawn mix, about 1cm thick. Pressing down as you go so it really sticks to the bread. Cut in half if
- Season the mixture side of the bread with the salt and pepper and scatter with the sesame seeds.
- Heat a couple of centimetres of oil in a pan or wok. You want to get it to around 180 degrees. Test it by frying a small piece of bread. If it starts to slowly sizzle and turn golden after a short time the heat should be fine.
- Gently place your toast into the hot oil, seed side down and allow it to cook until golden. Don’t crowd the pan, just let a few of them finish cooking before adding more.
- Garnish with sliced spring onions and demolish! If you are a coriander fan use it to garnish with some sliced red chilli. Serve with a sunny side up egg, some more sauteed prawns and a dash of soy and honey for a sensational lunch.