Michel Roux's Prawn Toast with Walnut, Chilli and Coriander Pesto
Michel Roux's recipe for Prawn Toast comes with a deliciously smooth dip of Walnut, Chilli and Coriander Pesto. Taken from the show Roux Down the River.
Featured In:
Seafood Recipes
Ingredients
Walnut & Coriander Pesto:
For the Prawn Toast:
Method
- First, make the pesto. Put the walnuts, chopped coriander, garlic, Parmesan, chilli and olive oil into a blender and blitz to make a smooth mixture, adding more oil if the mixture is too stiff. Season with salt then set aside for later.
- Put the prawns in a food processor with the oil and egg white and season with salt and pepper. Blitz until smooth.
- Beat the whole egg with the milk in a bowl and season with salt, pepper and a grating of nutmeg, then set aside.
- Divide the prawn mixture between 2 of the slices of bread, spreading it evenly, then top with the remaining slices then dip each sandwich into the egg mixture.
- Pour some oil into a frying pan to a depth of about 1cm and heat. Shallow-fry the sandwiches, turning them until golden on all sides – this will take about 5 minutes in total, depending on the size of your bread and how thick the filling is. Drain the sandwiches on kitchen paper, then keep them warm in a low oven while you cook the rest.
- Cut the sandwiches in half or into bite-sized pieces. Serve warm with the pesto and sprinkle a few chilli flakes on top if you want your sandwich to have a bit of a kick.
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