š½ļø Makes: 8Ā
šŖ Prep time: 15 minsĀ
š„ Cook time: 10ā12 minsĀ
āļø Net carbs: 3g per portionĀ
šŖ Protein: 17g per portionĀ
ā
No added sugar and no seed oilsĀ
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.Ā
Ingredients
-
8 slices fu:di loafĀ
-
300g peeled prawnsĀ
-
1 egg whiteĀ
-
2 spring onionsĀ
-
1 garlic cloveĀ
-
1 tsp fresh gingerĀ
-
1 tbsp soy sauceĀ
-
1 tsp rice vinegarĀ
-
Handful white sesame seedsĀ
-
1 tbsp black sesame seedsĀ
- Light avocado oilĀ
To serveĀ
- fu:di Sriracha Chilli SauceĀ
Let's Begin!
Step 1 - Prepare the prawn mixtureĀ
Finely chop the prawns until almost paste-like but still retaining a little texture. Transfer to a bowl.Ā
Add the egg white, grated garlic, grated ginger, finely sliced spring onions, soy sauce and rice vinegar. Mix thoroughly until sticky and well combined.Ā
Step 2 - Top the breadĀ
Spread the prawn mixture generously over each slice of fu:di loaf, pressing it right to the edges so the surface is evenly covered.Ā
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.Ā Ā
Step 4 - Fry until crispĀ
Place a frying pan over medium heat and add enough avocado oil to coat the base generously.Ā
Carefully lay the bread sesame-side down into the pan. Fry gently until deeply golden and crisp.Ā
Turn over and cook the bread side until crisp and lightly golden. Adjust the heat if needed so the sesame doesnāt darken too quickly.Ā
Step 5 - Drain and rest
Transfer to a tray lined with kitchen paper and allow to rest briefly so the crust stays crisp.Ā Ā
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.Ā
Chefās Tip!Ā
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.Ā
