THE HOT MESS – PRAWN TOAST CHICKEN SANDWICH
A crispy fried chicken fillet sandwiched between two pieces of golden sesame brioche prawn toast, layered with fresh apple and purple cabbage slaw, and finished with sesame mayo.
Ingredients
(Makes 4 Sandwiches)
Ingredients
(Makes 4 Sandwiches)
Chicken Coating
300g plain flour
75g cornflour
1 teaspoon salt
1 teaspoon black or white pepper
1 teaspoon paprika
½ teaspoon chilli powder
½ teaspoon Chinese five spice
For the Brioche Prawn Toast
(You will need two squares per sandwich)
300g raw prawns, peeled and deveined
1 egg white
1 clove garlic
½ inch grated ginger
1 tablespoon soy sauce
1 teaspoon sesame oil
2 spring onions, finely sliced
Sliced brioche loaf, cut into even, thick squares
Sesame seeds
Oil for frying (set to 170°C)
For the Chicken
4 chicken breast or thigh fillet
300ml buttermilk
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon white pepper
1 teaspoon salt
½ teaspoon Chinese five spice (optional)
For the Apple and Purple Cabbage Slaw
½ white cabbage, finely shredded
¼ purple cabbage, finely shredded
1 grated carrot
1 grated apple (Pink Lady or Granny Smith works well)
2 tablespoons mayonnaise
1 tablespoon apple cider vinegar
½ tablespoon sugar or honey
Salt and pepper to taste
For the Sesame Mayo
4 tablespoons mayonnaise
1 tablespoon sesame oil
1 teaspoon soy sauce
1 teaspoon rice vinegar or lemon juice
Optional: toasted sesame seeds
METHOD
1. Marinate the Chicken
Combine the buttermilk with garlic powder, onion powder, paprika, salt, white pepper and optional five spice. Add the chicken and marinate for at least one hour, preferably overnight for best results.
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2. Prepare the Brioche Prawn Toast
1. Blend the prawn mixture by pulsing the prawns, garlic, ginger, egg white, soy sauce and sesame oil. Do not overblend; leave some texture.
2. Fold in the sliced spring onions.
3. Cut the brioche loaf into equal squares.
4. Spread a generous layer of the prawn mixture onto one side of each brioche square.
5. Press sesame seeds onto the prawn-coated side.
6. Deep fry at 170°C, prawn side down for 2–3 minutes, then flip and fry the brioche side until golden.
7. Set aside on a rack to stay crisp
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3. Make the Apple and Purple Cabbage Slaw
Combine the white cabbage, purple cabbage, carrot and grated apple. Add mayonnaise, apple cider vinegar, sugar or honey, and season with salt and pepper. Mix well and chill.
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4. Fry the Chicken
Mix the coating ingredients together in a bowl. Dredge the marinated chicken in the flour mixture, dip back into the buttermilk, then return to the flour to double coat.
Fry at 170–175°C for 6–8 minutes or until golden and cooked through (75°C internal temperature). Rest on a rack.
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5. Make the Sesame Mayo
Mix together the mayonnaise, sesame oil, soy sauce and rice vinegar (or lemon juice). Add toasted sesame seeds if desired.
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Assembly (Bottom to Top)
1. Brioche prawn toast (prawn side up)
2. A layer of apple and purple cabbage slaw
3. Crispy fried chicken fillet
4. Sesame mayo drizzle
5. Fresh sliced spring onions
6. Second brioche prawn toast on top (prawn side up)
