By Chef-Owner at Nota Bene, David Lee
I was born in Hertfordshire, UK, but i also spent a lot of my younger years with my family in Mauritius.
In England, when people come around for a visit in the afternoon, you always give them a snack—tea, some digestives, maybe some tea sandwiches. In Mauritius, it’s a little different. You give them a snack—but it’s always deep-fried. Everyone always has a lot of leftover fish in the fridge. If you’re lucky, maybe some shrimp, too. So this is a typical afternoon snack there, and always a great way to use up leftover fish and shrimp.
– David Lee
- 250 mL (1 cup) white shrimp meat
- 125 mL (½ cup) white fish fillet, skin removed
- 1 tbsp chopped coriander leaves
- 1 tsp minced ginger
- 1 clove garlic, crushed
- 4 fresh kaffir lime leaves
- ½ Thai red chilli, minced
- ½ tsp minced lemon grass
- 1 egg white
- 4 slices of white bread
- 2 tbsp white sesame seeds
- Sea salt
- Preheat deep-fryer to 180°C (350°F).
- Pass shrimp, fish, coriander, ginger, garlic, lime leaves, chili and lemon grass together through a meat grinder fitted with a medium blade.
- Transfer mixture to the bowl of a food processor and pulse for 10 seconds.
- Add egg white and pulse again, until mixture becomes a paste—about 10 seconds.
- Divide the mixture between the four slices of bread, spread to cover, and sprinkle with sesame seeds.
- Deepfry until golden brown—about one minute.
- Drain briefly and serve hot, or at room temperature.