Chef Dan Hong's Garlic Bread Prawn Toast 8 Steps
Roughly chop half the prawns, place in a medium sized bowl and stir in 1/4 teaspoon sugar, 1/4 teaspoon salt and 1/4 teaspoon sesame oil.
Place the remaining prawns, sugar, salt, sesame oil and egg white in a small food processor or blender and process until smooth.
Combine the prawn paste with the chopped prawns in the bowl. You may want to take a small scoop and cook in a frying pan to check the seasoning. Cover and rest in the fridge for 20 minutes minimum so it thickens slightly.
Place the garlic bread on a chopping board and cut into bite sized pieces so that there is garlic butter on the side where you will be placing your shrimp. The way you cut your bread will depend on the size of the loaf you purchase.
Using a butter knife or spoon, generously top each slice of garlic bread with the prawn mixture, so that the ratio of bread to prawns is about the same. Shape the mixture so that mixture comes right to the edges of the bread. Dip the prawn side into panko crumbs. You can place your toast in the fridge at this point until you are ready to fry them up.
Pour oil into a deep pan until one-third full. Cook toasts, in batches, prawn side down, for 3 minutes. Turn and cook for another 1 minute or until golden. Depending on how deep your pan is, the toast may float and it may be difficult to rotate but try your best. Remove to a wire rack over a baking tray. Keep warm in oven while cooking remaining prawn toasts.
To make the tartar, combine all ingredients together in a small bowl.
Serve prawn toasts with tartar and enjoy!