This yum cha classic with an Aussie twist is perfect for Lunar New Year celebration snacking.
Ingredients
For the scallop toast 250g raw prawn meat 250g raw scallop meat 1 tsp salt 1 tsp sugar 1 tbsp shaoxing wine 1 egg white 1 tsp sesame oil Sliced white bread Vegetable or canola oil for frying
For the pickled chilli dressing 30mL water 30mL white vinegar 30mL fish sauce 30g caster sugar 1/4 tsp Vietnamese pickled chilli 1/2 lime, juiced 4-5 coriander leaves, finely sliced
Method
To make the scallop-prawn mousse, place the prawn and scallop meat into the food processor along with salt, sugar, shaoxing wine, egg white and sesame oil. Blitz until smooth. Refrigerate to firm. Trim the crusts off the white bread and spread the scallop-prawn mousse evenly over the slices to form a layer 0.5cm thick. Fill a heavy-based pan with oil on the stove and bring the oil to 175°C. Fry the toast, mousse side down for about 2-3 minutes, then flip and fry for another 2 minutes. Drain on paper towels and serve with pickled chilli dressing. To make the dressing, stir the water, vinegar, fish sauce, lime juice and sugar together until the sugar is dissolved. Stir through pickled chilli and sliced coriander leaves and serve.
About the cocktail
It’s given a kick with the pickled chilli, “it’s a really punchy dipping sauce,” says Kaul, “you’ll just want more and more.” They make a great canapé style snack ahead of your main course.
Dan's top tip
“This is a very easy dish,” says Kaul. “Don’t be scared of deep-frying. If you’re using a lot of oil, you can always strain and reuse it for up to a month after.” For the perfect drink pairing try Rosheen’s Blood Plum and Shiso Highball recipe.
