Oh. My. Word. These. Are. Amazing. I have no idea why they are called toast though, when clearly they’re fried bread. Actually I don’t care, they’re wonderful! Cobbled together from checking out a whole bunch of recipes online, I suspect I’m going to be making these often.
250g raw peeled and cleaned prawns
1 garlic glove, finely chopped
1 tsp finely grated ginger
1 large egg white
1/2 tsp caster sugar
1 tsp light soy sauce
2 spring onions very finely chopped
5 slices thick white bread, crusts removed
1 beaten egg
100g or so sesame seeds
Oil for frying (sunflower, groundnut, anything light flavoured)
- Blitz the prawns, garlic, ginger, egg white, sugar & soy in a processor until they form a smooth paste. Scrape into a bowl.
- Stir in the spring onions, cover and chill for at least 30 minutes or even several hours until ready to use.
- Heat oven to 150C.
- Brush one side of each piece of bread with sesame oil, then divide the prawn mixture between them (on top of the oil), using a fork to smooth over right to the edges.
- Brush each piece over the prawn mix, and sides, with the beaten egg.
- Sprinkle over the sesame seeds – be generous.
- Heat 2-3cm oil in a deep frying pan until hot (check by gently dropping in a little piece of crust, if it sizzles you’re good to go).
- Gently lower in the toasts, two at a time, prawn side up and cook for 2 minutes until the underside starts to become golden.
- Carefully turn each piece over (prawn side down) using a couple of utensils to help you, and cook for a further 2 minutes.
- Remove to a baking tray covered in kitchen roll and whack in the oven to keep warm.
- Repeat with the rest of the toasts.
- When ready to serve, cut into triangles and dig in. Sweet chilli sauce is a great accompaniment.
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