30 minutes
Naughty Nonna’s Prawn Toast Cubes with Soy Cured Egg Yolks
Serves: 4 PersonNaughty Nonna’s brings you the ultimate prawn toast indulgence.
It all begins the day before, with silky egg yolks slowing soaking up soy, mirin and sesame - a promise of deep, savoury richness to come.
What follows is golden, crisp, prawn‑packed decadence designed for sharing… though you’ll absolutely want more than your fair slice. A little naughty. A lot delicious. Perfect for an indulgent family feast.
Naughty Nonna’s is where classic comfort meets cheeky decadence.
Inspired by bold flavours, indulgent textures and a “more is more” attitude, they reimagine homestyle favourites with playful twists and unapologetic richness.
Every recipe is made to be shared… but you won’t always want to!
Instructions
- - Step 1Start the yolk curing process the day before. Separate yolks carefully and submerge in soy, mirin and sesame oil. Refrigerate in an airtight container for 24 hours for maximum flavour.
- - Step 2The next day, add prawns, garlic, chilli, spring onions, ginger, shallot, sesame oil, MSG and 1 whole egg to a blender. Pulse to a sticky paste with a smooth and almost spongy texture.
- - Step 3Trim crusts from thick white loaf slices. Use 8 slices to make 4 sandwiches. Spread a generous layer of prawn mix between two slices and a thin coat around the outside edges. Roll fully in sesame seeds, pressing to coat evenly.
- - Step 4Deep fry at 170–175°C for 4-5 minutes until golden and cooked through. Rest briefly before slicing.
- - Step 5Cut open. Gently spoon over the soy-cured yolk so it’s resting on top. Let it ooze and enjoy! Optional finish: Spring onion tops and a dash of sweet chilli sauce to dip and dunk.
Ingredients
- 4 Rich Yolk Egg
- 200 ml Light Soy Sauce
- 50 ml Mirin
- 1 tsp. Sesame Oil
- 400 grams Uncooked Prawns
- 2 Garlic Clove
- 1 Scotch Bonnet
- 3 Spring Onion
- Tbsp. Fresh Ginger
- 1 Shallot
- 1 Tbsp. Sesame Oil
- 1/2 tsp. MSG
- 1 Rich Yolk Egg
- 1 pinch Salt
- glug Sweet Chilli Sauce
