Known for his iconic hangover recipes, Khanh Ong shares another lazy morning cure with his Banh Tom Chien, also known as Prawn Toast. This recipe is just what the doctor ordered, with a simple, easy to follow method and delicious end result. Check out another variation of Khanh’s recipe on his TikTok here!

Ingredients

Kim Chi Mayo
  • ½ cup of kewpie mayo  
  • 1 tbsp sriracha 
  • 1 piping bag 
  • 250g kimchi 
Chili Oil
  • 3 star anise 
  • 1 cinnamon stick (cassia bark even better) 
  • 2-4 tbsp of Szechuan peppercorns (how much numb do you want?) 
  • 3 Bay leaves or 4 
  • 1 tsp cloves 
  • 3 cloves of garlic peeled 
  • 2 shallots peeled 
  • 500 ml of a neutral oil like grapeseed, veg, peanut 
  • 1 – 1 1/2 cups of Szechuan chilli flakes or if you can’t find that then the normal chili flakes from your supermarket is fine, it just won’t be as hot. 
  • SALT to taste 
Green Curry Prawn Toast
  • 500g uncooked prawn meat 
  • 1 large egg white 
  • 2 ½  teaspoon sesame oil 
  • 1 ½  tablespoon green curry paste 
  • 2 teaspoon caster sugar 
  • a nice pinch of salt 
  • a large pinch of ground white pepper 
  • 1 tablespoon thinly sliced coriander stems 
  • 1 tablespoon spring onion white part 
  • 1 loaf of sourdough 
  • ¼ cup of white sesame seeds 
  • kewpie mayo in a piping bag 
  • sriracha 
  • 2 spring onion cut into ribbons 
  • ½ a handful of micro coriander leaves 
  • 1 tablespoon fried chili strands (found at essential ingredients) or fresh chilli slices 

Cooking Instructions

Kim Chi Mayo
  1. This one’s another easy one, combine the mayo, the sriracha and 2 tbsp finely chopped kimchi and 1 tbsp of kim chi liquid in a mixing bowl then place in a piping bag for serving. 
Chili Oil
  1. In a large pot add basically everything besides chili flakes and salt. 
  2. Have the heat on low you want it all to infuse slowly and not burn so about 100-120C temp wise. Leave this to just bubble gently for like 20mins or more if you want. I get impatient. 
  3. Have a large heatproof bowl ready with chili flakes in it. Make sure it’s big. The oil can spill over. 
  4. Using a strainer carefully pour the oil mixture over the chili flakes. Leave to infuse and cook. 
  5. Add a few tsp of salt at this point while it’s cooling too 
Green Curry Prawn Toast
  1. In a food processor combine prawns, egg white, sesame oil, curry paste, sugar, salt, white pepper, coriander stems and white part of spring onion, pulse until a rough paste forms. Refrigerate for 1 hour so it firms up.
  2. Slice the sourdough into 1cm pieces. Using a butter knife cover the 4 slices of bread with an even layer of the prawn mousse and then top with sesame seeds by pouring the seeds into a plate and patting the toast prawn side down into the seeds. 
  3. Fry for 2-4 minutes until golden at 180C in a deep fryer.
  4. Make a small cut into the piping bag tip and zigzag some mayo on the toast. pop sriracha on the side in a ramekin.
  5. Top toast with spring onion, micro coriander and chili.  

Enjoy!