prawn toast mix

Combine the king prawns, ginger, garlic, egg whites, spring onion, soy sauce, cornflour, panko breadcrumbs and fish sauce in a bowl.
Season with salt and white pepper.
Mix thoroughly and chill.

sriracha mayo

Whisk together the tomato ketchup, lemon juice, sriracha sauce and mayonnaise until smooth.
Refrigerate until required.

prawn toast assembly

Ensure the brioche slices are frozen or very firm so they hold their shape.
Spread approximately 60g of the prawn mixture evenly onto one side of each brioche slice.
Press two slices together to create a sandwich.
Coat each toast in egg wash.
Cover evenly with panko breadcrumbs.

cooking and serving

Deep fry at 170°C for approximately 3 to 4 minutes, until golden brown and cooked through.
Drain well and rest briefly.
Pipe approximately 70g of sriracha mayo into a ramekin for each portion.
Arrange two prawn toast slices per portion on a lined serving plate.
Serve with a lime wedge.
Finish with chopped chives and black onion seeds on the mayonnaise.