Sesame Prawn Toast Pizza
Chris Roberts walks you through making your very own XO sauce and prawn paste for this epic pizza. Prepare to travel to umami town!
- Recommended Oven
- Dome, Arc XL, Arc, Roccbox, Tread
- Prep Time
- 15 minutes + dough prep
- Cook Time
- 2 minutes
Ingredients
- Serves
- 8-10
Recommended Equipment
-
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Instructions
Prevent your screen from going dark as you follow along.
For the sauce
Step 1
The first rule of XO sauce is: THERE ARE NO RULES! Go with the flow with whichever ingredients you like, don’t worry about exact measurements, and taste as you go! Now, in a pestle and mortar (or blender) bash the dried bird’s eye chillies, anchovies and/or shrimp paste and spring onion whites (keep the greens for garnishing).
Step 2
Add soy sauce, palm sugar (or any sugar will do), mild oil (I used rendered pork fat and pork stock), fish sauce and rice wine vinegar. Taste as you go (the anchovies and soy sauce will be salty!!). Or, if you don’t want to go to the effort use your fave sauce from your local oriental store.
For the prawn paste
Step 1
In a blender whizz up (or chop up) some raw king prawns (deveined and cleaned), grated ginger, grated garlic and light soy sauce.
For the Pizzas
Step 1
Working with one dough ball at a time, toss the dough ball in flour before opening into a pizza base and spoon over some xo sauce. Spread the prawn paste thinly on top so it can cook quickly, sprinkle over toasted sesame seeds and Chris puts dried fermented prawns around the crust (soaked to remove some saltiness) some of these prawns will burn and pack an umami flavour bomb!
Step 5
Pull the pizza onto a placement, drizzle with a little sesame oil and launch into Roccbox. Bake for around 60-90 seconds, rotating as required.
