Ingredients

The following ingredients have 4 Servings
  • 200 g (7oz) raw prawns (shrimp) ((de-veined and de-shelled) see *Note 1*)
  • 1 tsp minced ginger
  • 2 cloves garlic (minced)
  • 1 egg white
  • 2 spring onions (scallions) (chopped)
  • 1 tsp light soy sauce
  • ¼ tsp white pepper
  • ¼ tsp salt
  • 3 pieces thick sliced white bread
  • 6 tbsp sesame seeds
  • Vegetable oil for frying (around 1 litre)
  • 1 tbsp chopped fresh coriander (cilantro)
  • 2 tbsp sweet chilli dipping sauce

Instruction

  • Add the raw prawns, ginger, garlic, egg white, spring onions, light soy sauce, salt and white pepper to a mini food processor and blitz until you get to a paste.
  • Slice the bread with 2 straight cuts across each piece from corner to corner leaving you with 12 triangles of bread (no need to remove the crust).
  • Spread the prawn paste evenly across one side of each of the bread triangles. It should be roughly 1 tbsp of paste for each triangle.
  • Place the sesame seeds onto a plate or in a shallow bowl.
  • Dip each of the triangles, paste side down, into the sesame seeds so you get a nice even covering of sesame seeds on the paste. Place on a plate ready for frying.
  • Heat the oil in a wok or deep frying pan over a high heat, until it's hot but not smoking. Pro Tip: You can test this by placing a small chunk of bread into the oil, if it floats and starts to sizzle then the oil is hot enough.
  • Working in two to three batches (see *Note 2*), add the triangles into the oil, paste side down and cook for 1-2 minutes, turn, then cook for another 30-60 seconds, until the bread is golden and the prawn paste is cooked through.
  • Place on a plate or tray lined with a couple of pieces of kitchen roll to soak up any excess fat.
  • Repeat until all you prawn toast is cooked.
  • Sprinkle on some fresh, finely chopped, coriander (optional) and serve with the sweet chilli dipping sauce.