Prawn Toast
Georgia created this dish for MasterChef UK Professionals Season 18. Born in Surrey and raised in rural Normandy, Georgia trained at the Italian Chef Academy in Rome and spent five years working in Italian restaurants across Europe. Her proudest achievement is becoming head chef of Refettorio Felix, a London community kitchen serving 150 vulnerable adults from surplus produce. For the Week 7 Skills Test set by 2022 champion Nikita Pathakji, Georgia built the broth with the right aromatics but critically failed to press the solids through the sieve thoroughly enough, leaving much of the developed flavor trapped in the strainer. She also did not devein the prawns, which Nikita flagged as a significant omission, and the prawn toast lacked seasoning. Despite these issues, Marcus noted she was 'not far away' and Monica told her 'well done, good start,' and Georgia advanced to the quarter-finals. Troubleshooting Broth tastes thin or flat: The most likely cause is insufficient extraction fro…
- Time: 40 min
Source: Relaxed Recipes
Ingredients
- PREPARE THE PRAWNS
- Peel and devein all 12 king prawns, keeping the shells and heads. Use a toothpic
- Set the peeled, deveined prawns aside on a plate lined with paper towels. Reserv
- BUILD THE BROTH
- Heat 1 tablespoon oil in a medium saucepan over high heat. When the oil is shimm
- Add the sliced shallot, ginger coins, lemongrass, chili, and lime leaves. Stir f
- Add the grated jaggery and stir until it melts and begins to lightly caramelize
- Pour in the fish stock, scraping up any caramelized bits from the bottom of the
- Strain the broth through a fine-mesh sieve set over a clean saucepan. Use the ba
- Return the strained broth to medium heat. Stir in the thick coconut cream, fish
- MAKE THE PRAWN TOAST
- Place the 150 g raw prawns in a food processor with the egg white, garlic, ginge
- Using a round cutter or a sharp knife, cut rounds from the bread slices. You sho
- Mix the white and black sesame seeds together on a small plate
- Spread a generous, even layer of the prawn mixture onto one side of each bread r
- Heat the vegetable oil in a small, deep skillet over medium heat to 170°C . Test
- Carefully lower the prawn toasts into the oil, prawn side down first. Fry for 1½
- COOK THE KING PRAWNS
- Melt the butter in a large skillet over medium-high heat. When it foams and begi
- ASSEMBLE AND SERVE
- Ladle the warm coconut-lemongrass broth into two wide, shallow bowls. Arrange 6