It's a long-loved yum cha favourite, but you can get these prawn toasts on the table at your place in just 30 minutes. You won't believe how easily these golden parcels of sesame-hued prawn come together. Once they're fried to crisp perfection, toss together a vibrant salad and collect your praise. We predict a winner with the kids, too.
Preheat oven to 190°C fan-forced. Roughly chop prawns to form a fine mince consistency and place in a bowl. Peel and crush garlic. Zest lime. Add garlic, lime zest, sesame oil, eggwhite and soy sauce to prawn mince, season with salt and pepper and stir to combine into a fine paste.
Place sesame seeds in a shallow bowl. Cut bread into 8cm rounds using a round mould or kitchen scissors. Gently fold bread in half to form a shell and spoon 2 tablespoons of prawn mixture inside to fill shell to the edges. Smooth mixture evenly with a spoon or spatula. Dip the prawn side into sesame seeds to coat.
Heat 2–3cm vegetable oil in a heavy-based frypan over medium heat to 170°C. Fry prawn toasts, filling-side down and in batches, for 2 minutes. Turn and fry for a further 2 minutes or until golden and crisp. Transfer to a lined baking tray and bake for 5–7 minutes or until crisp and cooked through. While toasts are baking, continue with step 4.
Place vermicelli noodles in a heatproof bowl and cover with boiling water. Soak for 5 minutes and drain well. Finely slice carrot and cucumber into matchsticks. Finely slice mint leaves. Place carrot, cucumber and mint in a bowl.
Juice lime. Chop chilli. Place chilli, lime juice, fish sauce and brown sugar in a bowl and stir to dissolve sugar. Set aside.
Pour ¾ of the dressing over noodle salad and toss to combine. Divide salad between plates and top with prawn toasts. Serve immediately with remaining dressing for dipping.