CookEat Recipe
Aubergine and Prawn Toast Bites
Roasted aubergine, cooked prawns and shelled edamame are dressed with reduced sake and soy sauce, then folded with feta and served on crisp toasts.
Method
Steps
Step 1
Heat the oven to 200°C. Dice aubergine into 1 cm pieces, coat with 1 teaspoon of the measured olive oil and roast on a lined tray for 20–25 minutes until tender. Use 120 g shelled frozen edamame, weighed without pods; boil in the measured 800 ml water for the full packet time, usually 4–5 minutes, then drain well.
Step 2
While aubergine roasts, pour the weighed 180 g sake into a small saucepan. Simmer uncovered over medium heat for about 12–18 minutes until only 2 tablespoons (30 ml) liquid remain; check the volume and continue reducing if needed. Remove from heat, then stir in all soy sauce. This concentrates the sake; it does not guarantee removal of all alcohol.
Step 3
Use raw peeled, deveined prawns, thawed in the refrigerator if frozen. Pat dry and cook in a wide pan with 1 teaspoon olive oil over medium heat for about 3–5 minutes, turning, until a clean digital thermometer reads 74°C in their thickest parts. Clean hands and utensils after handling raw prawns.
Step 4
Cut toast into small squares, brush with the remaining teaspoon oil and bake at 200°C for 5–8 minutes until crisp. Crumble feta. Fold aubergine, edamame and cooked prawns with the reduced sake sauce, then feta. Spoon onto toast immediately before serving ten small portions.
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