Prawn Toast With Cucumber Recipe | Food

Date Published:: 04/09/2007

Gordon Ramsay and his brigade of amateur chefs served this recipe as a starter to diners in the F Word restaurant.

Serves 4

Ingredients

Dublin Bay prawns

400g raw Dublin Bay prawns or langoustines (about 3-4 medium ones)
1 medium egg white
2 tbsp corn flour
1 small or ½ long baguette
100g sesame seeds, to coat

Marinated cucumber

2 long cucumbers
5 tbsp rice vinegar
1 tbsp sugar
1 tbsp sake
1 tsp fine sea salt
1 tsp sesame oil
groundnut or vegetable oil, for cooking
sea salt and freshly ground black pepper
classic vinaigrette (optional - see below)

Gordon’s classic vinaigrette

Makes about 250ml

100ml extra virgin olive oil
100ml groundnut oil
1 tsp Dijon mustard
1 tbsp lemon juice
2 tbsp white wine vinegar
sea salt, freshly ground black pepper

Method: How to make Dublin Bay prawn toast with cucumber

1. To shell the Dublin Bay prawns, pull the heads from their bodies. Using a pair of kitchen scissors, cut a slit along the bottom shell all the way to the end of the tail. Squeeze along the sides of the shells to expose the flesh and carefully pull the flesh out. If you wish, crack the claws with the back of a heavy knife (or a knife steel) and gently extract the flesh. (Save the heads and shells to make stock, if you wish).

2. Put the prawns, egg white, corn flour and a large pinch of salt and pepper into a food processor. Give it a quick whiz to make a coarse paste. Don’t worry if the mixture seems a little lumpy. Transfer the paste to a bowl and chill for at least 15-20 minutes to let it firm up slightly. (This will make it easier to spread).

3. Meanwhile, peel the cucumbers, then slice into long, thin ribbons using a vegetable peeler or mandolin, avoiding the seeds in the middle. In a small bowl, stir together the rest of the ingredients for the marinade to dissolve the sugar and salt. Pour over the cucumbers and toss to coat. Leave to marinate while you cook the prawn toasts.

4. Cut the baguette on the diagonal into thin 1cm slices. Spread a thick layer of the prawn paste on the bread slices, then coat with the sesame seeds. (The easiest way to do this is to sprinkle a teaspoon of sesame seeds over the paste, then gently turn over a plate to shake off the excess). Heat a wide non-stick frying pan with a thin layer of groundnut oil. Fry the prawn toasts, paste-side down first. After about 1-1½ minutes, when the sesame seeds are golden brown, flip the toasts to cook the other side for another minute. Drain on kitchen paper and sprinkle with a little more sea salt.

5. Drain the cucumbers from the excess marinade and divide into neat piles on individual plates. Arrange the warm and crispy prawn toasts (there should be three per serving) on the side and serve immediately. Drizzle over a little classic vinaigrette if desired. Gordon’s classic vinaigrette Method

6. Put all the ingredients together in a measuring jug and whisk until emulsified. Pour into a clean bottle, seal and refrigerate. Shake well before using.