The ultimate scallop and prawn toast

with a green nam jim emulsion

I first shared this TREAT of a recipe a year ago. With the Easter holidays around the corner - and many of you gathering with your loved ones - I reckon it’s the perfect time to bring it back. It’s a statement appetiser that’ll help kick off your dinner party shenanigans in style.

When I first posted this I received a few notes about scallop wastage from concerned commentators. I get it. They’re not cheap, and they deserve respect. I first tried a scallop and prawn toast variation at one of my fave wine bars in Sydney - Odd Culture in Newtown. They inspired me to give it a shot because … it wasn’t your standard prawn toast (YKWIM babes).

The scallops bring a delicate sweetness and buttery richness that elevate this dish beyond your standard prawn toast. That said, if you’d prefer to use just prawns or go all-in on scallops, feel free to do so. Both versions slap. For convenience, I use frozen scallops and frozen prawns that are already peeled and deveined. It’s also more cost effective than fresh. If the bloodline on the underside of the prawns bothers you, you can remove that with a pairing knife or toothpick too.

And yes, this recipe is air fryer friendly if that’s your vibe. If you’re after MAX crunch and golden perfections, and overall a much better bite - fry it babe. Let it rip, don’t be afraid. But if you still insist on air frying, then spray it with oil and give it 10 mins at 200°C.

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Ingredients

Scallop and prawn mixture:

• 250g raw scallops

• 250g prawns, peeled and deveined

• 1/4 tsp white pepper

• 1/4 tsp sesame oil

• 1/4 tsp sugar

• 1/2 tsp shaoxing wine

• 1/2 tsp cornstarch

• 1 egg white

• Soft sweet bread (brioche is fine) cut into palm size portions

• 1/4 cup each black & white sesame seeds

• Neutral oil for frying

Green nam Jim emulsion:

• 1 avocado

• 1 garlic clove

• 1 red chilli

• 2 coriander roots + stems and leaves

• Juice of 1/2 lime

• 2 tbsp fish sauce + extra to taste

• 1/2 tsp sugar

• 2 tbsp plain yoghurt

• 1 handful Thai basil

• 3 tbsp water

Dressed Herbs:

• Thai basil leaves

• Coriander leaves

• Mint leaves

• Shallot, thinly sliced

• Dressing: 2 tsp fish sauce, 1 tsp lime juice, 1 tsp water + 1 tsp white sugar
  

Method:

Combine all ingredients for the green nam jim emulsion in the food processor and blitz until smooth. Taste + adjust seasoning to your liking. Keep refrigerated and covered for up to 2 days.

Combine scallops, prawns + seasonings in a clean food processor and blitz until smooth. Generously spread the mixture onto the bread. Gently press the bread into sesame seeds mixture side down. Carefully place the bread mixture side down into some hot oil (190°C) for 1-2 min. Flip and fry for just under a minute so the bread doesn’t get too oily. Remove the toasts from the oil and drain on paper towels to remove excess oil.

Serve hot with the green nam jim emulsion and dressed herbs with nuoc cham.