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