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Recipe 09 ➺ Dan Hong

Prawn Toast with Yuzu Mayonnaise

Dan Hong has worked in some of the most prestigious restaurants in the country and has opened a multitude of Sydney’s most exciting dining destinations. He is now Executive Chef of a selection of Merivale restaurants, including Ms. G’s, Sushi-E, Queen Chow, and the Cantonese powerhouse Mr. Wong.


This month Dan has given Sometimes Always a taste of what Ms. G’s is all about with his recipe for Prawn Toast with Yuzu Mayo. This dish combines a range of cuisines and a sense of nostalgia channeling the suburban Chinese takeaway we are all familiar with.


Try it for yourself!



25min Preparation
20mins Cooking Time
6 Entree Serves


600g Prawn meat
1 Egg white
20g Finely sliced coriander stalks, leaves for salad
1 Sourdough loaf
1 bunch Mint leaves
1 bunch Vietnamese mint leaves
2 Green shallots, (spring onion) finely sliced
1 tspn Yuzu kōshō (found in Asian grocers)
1 Clove of garlic finely grated
Fresh lemon for dressing
Sesame seeds for garnish


20ml Sesame oil
200g Japanese mayonnaise
Vegetable oil for deep-frying
30ml Yuzu juice


15g White sugar
9g Fine salt


This dish is comfort eating at its best, pure nostalgia. Double the recipe to avoid the disappointment of missing out!


For the yuzu mayonnaise, place Japanese mayonnaise, yuzu juice, yuzu kōshō and garlic in a bowl and whisk well to combine. Keep refrigerated until needed.


For the mousse, place prawn meat, egg white, coriander stalks, sugar and salt in a food processor and pulse, creating a coarse-looking paste, but still keeping the texture of chunks of prawn. Refrigerate the mixture for at least 2 hours to firm up.


Heat a deep fryer or large pot filled with vegetable oil to 180°C. Test by throwing a small piece of bread in the oil, if it sizzles immediately then the oil is ready for frying.


Cut the crusts off the bread and slice into thin slices. Using a butter knife spread a 1cm layer of prawn mousse evenly on the bread, sprinkle the mousse-topped bread with sesame seeds. Repeat the process with the rest of the bread slices.


Fry each piece of toast one at a time for approximately 5 minutes or until toast is golden and the prawn mousse is fully cooked. Drain on paper towel and then cut toast into 4-5 slices. At this stage, take the opportunity to check if the mousse is fully cooked. If it could do with a little bit longer, throw the toast back into the deep fryer and give it another minute or two.


In a bowl combine mint, Vietnamese mint, and green shallots and dress with some fresh lemon juice. Top each piece of toast with the yuzu mayonnaise and garnish with the fresh herb salad.