Prawn toast with langoustine and scampi, served with a radish salad, wasabi leaf and nori soy mayonnaise, Dutch Wasabi

Ingredients

Toasted sandwich

• White bread (thinly sliced)
• Butter
• Langoustine
• Scampi

Filling

• Prawn (finely chopped)
• Cornflour
• Egg white
• Daikon (finely sliced)
• Purple shiso (finely sliced)
• Rock chives (finely sliced)

Salad

• Wasabi leaf (as a base)
• Daikon radish (finely sliced)
• Dark round radish
• Light purple round radish
• Blanched wasabi stems

Dressing

• Clear soy sauce
• Negi oil

Cress garnish

• Asian cress mix (chopped)
• Sakura cress

Nori soy mayonnaise

• Mayonnaise
• Norikuro (dark seaweed soy sauce paste)

Method

Filling

1. Finely chop the prawns.
2. Mix with cornflour and egg white to form a binding filling.
3. Add finely chopped daikon, Shiso Purple and Rock Chives.
4. Mix until smooth.

Toasted Sandwich

1. Slice the white bread thinly and spread with butter.
2. Place the langoustine and scampi on a slice of bread.
3. Spread the stuffing over the shellfish.
4. Cover with a second slice of bread.
5. Cook the toasted sandwich in a frying pan over a medium heat until the bread is golden brown and crispy and the filling is cooked through.

Salad

1. Finely chop the daikon and both types of round radish.
2. Blanch the wasabi stems briefly in boiling water, then finely chop them.
3. Mix the daikon, radish and wasabi stems.

Dressing

1. Mix light soy sauce with green onion oil.
2. Toss the dressing through the salad.

Nori soy mayonnaise

1. Mix mayonnaise with nori flakes to form a smooth sauce.

Plating

1. Place a wasabi leaf on the plate.
2. Arrange the daikon and radish salad on top.
3. Scatter the Asian cress mix and Sakura Cress over the salad.
4. Slice the prawn toast and place it next to or on top of the salad.
5. Serve with the nori-soya mayonnaise.

Recipe: Eric Miete & Dutch Wasabi