Directions

To Cook

1. In a food processor, combine prawns, egg white, sesame oil, curry paste, sugar, salt, coriander and spring onion.
2. Pulse until a rough paste forms. Refrigerate for 1 hr so it firms up.
3. Slice the sourdough into 1cm slices. Using a knife, cover the bread with the prawn mousse and then cover with sesame seeds.
4. Fry for 3-5 mins until golden.
5. Garnish and serve with sriracha mayo.

To Make Sriracha Mayo

1. Mix Kewpie Mayo and sriracha together.