🍽️ Makes: 8
🔪 Prep time: 15 mins
🔥 Cook time: 10–12 mins
⚖️ Net carbs: 3g per portion
💪 Protein: 17g per portion
✅ No added sugar and no seed oils
Golden, crispy fu:di loaf topped with fragrant prawn mousse, coated in toasted sesame seeds and pan-fried until crackling and crisp. Served hot with fu:di Sriracha Chilli Sauce for the ultimate low-carb takeaway classic - done properly.
Ingredients
-
8 slices fu:di loaf
-
300g peeled prawns
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1 egg white
-
2 spring onions
-
1 garlic clove
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1 tsp fresh ginger
-
1 tbsp soy sauce
-
1 tsp rice vinegar
-
Handful white sesame seeds
-
1 tbsp black sesame seeds
- Light avocado oil
To serve
- fu:di Sriracha Chilli Sauce
Let's Begin!
Step 1 - Prepare the prawn mixture
Finely chop the prawns until almost paste-like but still retaining a little texture. Transfer to a bowl.
Add the egg white, grated garlic, grated ginger, finely sliced spring onions, soy sauce and rice vinegar. Mix thoroughly until sticky and well combined.
Step 2 - Top the bread
Spread the prawn mixture generously over each slice of fu:di loaf, pressing it right to the edges so the surface is evenly covered.
Step 3 - Coat with sesame
Combine the white and black sesame seeds on a tray. Press each slice prawn-side down into the sesame seeds so the surface is fully coated and evenly crusted.
Step 4 - Fry until crisp
Place a frying pan over medium heat and add enough avocado oil to coat the base generously.
Carefully lay the bread sesame-side down into the pan. Fry gently until deeply golden and crisp.
Turn over and cook the bread side until crisp and lightly golden. Adjust the heat if needed so the sesame doesn’t darken too quickly.
Step 5 - Drain and rest
Transfer to a tray lined with kitchen paper and allow to rest briefly so the crust stays crisp.
Serve!
Cut each slice in half while still warm. Serve hot and crisp with fu:di Sriracha Chilli Sauce on the side for dipping. Crispy sesame, savoury prawn and gentle heat in every bite.
Chef’s Tip!
Coat the beef just before frying and cook in batches over high heat. Fast, fierce heat gives you crisp edges without stewing the meat - the secret to proper crispy chilli beef.
