This one’s a straight-up flavour bomb from Brendan Pratt of Busselton Pavilion — a sesame-crusted prawn toast stacked with nostalgic vibes and made using Endeavour Foods’ premium broken prawn flesh.

Crispy on the outside, juicy on the inside, and born to be dunked in kewpie or hot sauce. It’s snacky, it’s punchy, and it’s begging to be devoured.

Prawn Toast

Serves: 6

For the prawn mix (farce):

• 400g Endeavour broken prawn flesh
• 1 egg white
• 1 tsp sugar
• 1 tsp salt
• ½ tsp sesame oil
• 1 garlic clove, finely grated (use a microplane)
• 1 tsp light soy sauce

For the toast:

• 4 tbsp white sesame seeds
• 4 tbsp black sesame seeds
• 1 loaf sourdough, sliced into 1cm-thick pieces
• 1L vegetable oil, for frying

Method:

1. Make the mix:
   Pop all the prawn mix ingredients into a bowl (except sesame seeds and oil), then pulse in a food processor until smooth-ish — don’t overdo it. You want a slightly rubbery texture from the egg white. That’s the good stuff.
2. Build your toasties:
   Spread about 70g (a heaped tablespoon) of the prawn mix onto each slice of sourdough. Use a butter knife to smooth it out nice and even.
3. Crumb it:
   Mix your sesame seeds together on a plate. Press the prawn side of each toast into the seeds until fully coated.
4. Fry time:
   Heat your oil in a heavy-based pan to 170°C. Gently place the prawn side down into the oil and fry for 2 minutes. Flip and fry the bread side for another minute.
5. Drain + devour:
   Transfer to paper towel and rest for 1 minute. Slice, stack, serve — with lashings of kewpie or a good kick of hot sauce.