Prawn toasts with smoked corn salsa & chipotle

These toasts are a great little snack or shared starter. It’s really hard to stop at just one, so you might want to make extra…

Makes 8 pieces

vegetable oil, for deep-frying

4 slices white bread

50 g (1¾ oz/¹/₃ cup) sesame seeds

Chipotle mayonnaise (here), to serve

handful coriander (cilantro) leaves, thinly sliced

CORN SALSA

1 corn cob

50 g (1¾ oz) French shallots, diced

1 teaspoon smoked paprika

handful coriander (cilantro) leaves, chopped

juice of ½ lime

3 tablespoons extra virgin olive oil

PRAWN MIX

250 g (9 oz) raw prawn meat

2 cm (¾ inch) piece of fresh ginger, peeled and chopped

1 garlic clove, chopped

½ teaspoon caster (superfine) sugar

½ teaspoon sea salt

1 free-range egg white

1 teaspoon sesame oil

2 tablespoons finely chopped spring onions (scallions)

1 teaspoon fish sauce

FOR THE CORN SALSA Near serving time, cook the corn cob in a saucepan of salted boiling water for 5 minutes. Drain and refresh in ice-cold water, then pat dry. Cut the kernels off the husk and place in a bowl. Add the remaining ingredients and mix well. Season with salt and pepper.

FOR THE PRAWN MIX Place the prawn meat in a blender and whiz to a smooth paste. Add the remaining ingredients and blend to combine. Refrigerate until needed.

TO SERVE Two-thirds fill a deep-fryer or large heavy-based saucepan with vegetable oil. Heat to 180ºC (350ºF), or until a cube of bread dropped into the oil turns golden brown in 15 seconds.

Spread the bread slices with the prawn mix and sprinkle with the sesame seeds. Cut the crusts off the bread, then cut each piece in half.

Deep-fry the bread in batches for 2–3 minutes, or until golden all over. Drain on paper towel.

Place the warm toasts on a serving plate and top with the corn salsa. Drizzle with chipotle mayonnaise, garnish with the coriander and serve.