Vegan Menbosha (Prawn Toast)

Prep Time: 15m | Cook Time: 10m | Servings: 4

Ingredients

Prawn Paste

• 160g firm tofu, very
• 100g vegan prawns, made from konjac
• 2 cloves garlic
• 1 tsp fresh ginger, minced
• 2 tbsp vegan fish sauce
• 1/8 tsp white pepper
• 1 stalk spring onion
• 1 tsp mushroom bouillon powder
• 1 tsp sesame oil
• water, for blending

Other

• 10 slices of white bread, thick
• 2 tbsp ketchup
• 2 tbsp mayo
• sea salt
• coriander
• oil for frying

Instructions

Place all prawn paste ingredients into a small blender or food processor and blend into a coarse paste. Add a few tablespoons of water if needed to help blend. A little texture is fine - it doesn't have to be completely smooth.

Working with 2 slices of bread at a time (stacked), trim the crusts and cut into 4 even squares. Spread a thick layer of prawn paste onto one square, covering it completely. Place another square on top to sandwich it. Use a butter knife to scrape off any excess paste around the edges. Repeat until all the sandwiches are formed.

Heat a few inches of high-heat oil (like sunflower or vegetable oil) in a saucepan to 160ºC. Carefully fry the sandwiches in batches for a few minutes until golden brown, flipping to cook evenly on all sides.

Mix vegan mayo and ketchup together to serve as a dipping sauce. Sprinkle the hot Menbosha with sea salt and chopped coriander. Serve immediately while crispy!