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Prawn Toast
Info
This easy appetiser is a delicious homemade version of the takeaway classic.
Ingredients
Method
Ingredients
- 4 slices medium sliced white bread (crusts removed)
- 200g raw prawns (peeled and cleaned)
- 1tsp Bart garlic paste
- 1.5tsp Bart ginger paste
- 1/2tsp Bart chilli paste
- 2 spring onions (roughly chopped)
- 1 egg (lightly beaten)
- 1tsp light soy sauce
- Splash of Bart fish sauce
- 100g sesame seeds
- Splash of sesame oil
- Pinch of flour
- Pinch of sugar
- Groundnut oil
- Fresh coriander (finely chopped to serve)
For the Chilli Dipping Sauce:
- 50ml rice wine vinegar
- 25ml water
- 50g caster sugar
- 2-3 tsp chilli, finely chopped (to taste)
- 1 tbsp carrot, finely chopped
- 1 tbsp cucumber, finely chopped
- A handful of coriander, finely chopped
- Splash of Bart Fish Sauce
- 1 spring onion sliced
Method
- If making the Chilli Dipping Sauce sauce, heat the vinegar, water and sugar over a medium heat to boiling point and until the sugar has dissolved. Add the chilli, herbs, onions and splash of fish sauce, then take off the heat and pour into dipping pots. Set to one side.
- To make the prawn toasts, place the prawns, garlic, ginger and chilli pastes, spring onions, sugar, fish sauce and soy in a food processor and blitz to a paste. Stir in a pinch of flour if the mixture is too loose.
- Trim the crusts from the bread, if desired, then light brush one side of each with sesame oil. Spread the prawn mixture evenly over the top, then cut into triangles. Brush each with the beaten egg, ensuring it covers the top and sides generously. Sprinkle over the sesame seeds until evenly and well covered.
- Heat 2-3cm oil in a wide, heavy based pan until hot, then fry each piece of bread, prawn side down for 1.5-2 mins, until the the prawns are cooked through and the sesame seeds are golden. Carefully turn over and fry for a further 1-2 minutes to brown the bread. Remove with a slotted spoon and rest briefly, sesame seed side down, on kitchen towel.
- Serve hot, with the dipping sauce or soy.
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